Yields1 Serving
 ½ cup vermicelli rice noodles (roughly a 2x3 inch piece from a block)
 4 baby carrots, sliced into match sticks
 2 mini bell peppers, sliced into thin rings
 1-2 fresh ginger, thinly sliced
 2 fresh jalapeños, sliced
 2 tablespoons edamame, shelled
 1 teaspoon low-sodium broth concentrate
 8-10 ounces water
1

1.Wash hands with soap and warm water. Wash produce well and chop as directed.

2

2.Place noodles, vegetables, and broth concentrate in a 16-ounce mason jar.

3

3.When ready to eat, add 8-10 ounces of water, filling the jar to about ½ inch below the jar lip.

4

4.Place jar (without lid) in the microwave for 2½ -3 minutes. Keeping an eye on it to be sure the liquid bubbles, but doesn’t bubble over.

5

5.Allow soup to rest for 5 minutes and enjoy! CAUTION: Jar will be hot, so use a towel when handling.

Note: The noodles, vegetables, and broth concentrate may be stored with a lid in the refrigerator for up to 5 days. Do not add water until ready to cook and eat.

Ingredients

 ½ cup vermicelli rice noodles (roughly a 2x3 inch piece from a block)
 4 baby carrots, sliced into match sticks
 2 mini bell peppers, sliced into thin rings
 1-2 fresh ginger, thinly sliced
 2 fresh jalapeños, sliced
 2 tablespoons edamame, shelled
 1 teaspoon low-sodium broth concentrate
 8-10 ounces water

Directions

1

1.Wash hands with soap and warm water. Wash produce well and chop as directed.

2

2.Place noodles, vegetables, and broth concentrate in a 16-ounce mason jar.

3

3.When ready to eat, add 8-10 ounces of water, filling the jar to about ½ inch below the jar lip.

4

4.Place jar (without lid) in the microwave for 2½ -3 minutes. Keeping an eye on it to be sure the liquid bubbles, but doesn’t bubble over.

5

5.Allow soup to rest for 5 minutes and enjoy! CAUTION: Jar will be hot, so use a towel when handling.

Notes

Mason Jar Soup