Soup in a jar

Ingredients for 1 servings:

• 1 small carrot(s)
• 2 spring onions
• 50g tofu
• 30 g Chinese egg noodles, instant
• 1 piece(s) ginger, approx. 1 cm long
• ½ red chili pepper(s)
• 1 tsp broth, granulated
• 1 tbsp soy sauce
• 1 handful of baby spinach
• 2 tsp sesame seeds

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 5 minutes; Total time approx. 25 minutes

Asian 5-minute vegetable soup with tofu, spicy

Take a 600ml preserving jar. Peel the carrot and cut into thin sticks. Clean the spring onions and cut into wafer-thin slices. Layer both in the jar. Pat the tofu dry, cut into small cubes, and add to the vegetables. Place the noodles on top. Peel the ginger and finely grate or dice very finely. Clean the chili and also dice very finely. Sprinkle both into the jar along with the broth and drizzle with soy sauce. If you don’t like it too spicy, use less ginger and chili. Wash the spinach and spin dry, then add it to the jar along with the sesame seeds. Refrigerate until ready to eat. To serve, pour 350ml of boiling water over the ingredients. I used a 500ml preserving jar, which was actually full to the brim, so a larger one is recommended. Close the jar tightly and swirl it slightly; do not turn it over. Boiling liquid may escape. Let it stand for 5 minutes and serve. Tip: This is now a soup with crunchy vegetables. If you don’t like that, you can also briefly sauté the vegetables in a pan with a little oil beforehand, or microwave them for 1 minute and then add them to the jar.