Mason Jar Pho Soup

Ingredients

• 1 tsp sodium-free beef bouillon
• 1 tsp fresh ginger, sliced
• 1 oz (28 g) instant rice noodles
• 3 oz (85 g) lean steak, cooked and sliced into thin strips
• ½ cup cremini (baby bella) mushrooms, sliced
• ¼ cup green cabbage, thinly sliced
• ¼ cup red bell pepper, thinly sliced
• ¼ cup carrots, shredded
• 2 tbsp fresh shelled edamame
• 1 green onion (scallion), sliced
• 2 tbsp fresh cilantro
• 1 tsp soy sauce
• 1 tsp fresh lime juice
• 1 cup boiling water (or beef broth)

Method

1. Use a large, wide-mouth mason jar (24 to 32 oz) with a tight-sealing lid.
2. Layer the dry ingredients in this order: bouillon, ginger, rice noodles, cooked beef, mushrooms, peppers, cabbage, carrots, green onion and cilantro. Seal and refrigerate until you are ready to eat.
3. In a separate small container, mix the soy sauce and lime juice and refrigerate.
4. When you're ready, take the jar out at least 15 minutes ahead. Heat the water (or broth) until boiling and stir in the soy sauce and lime juice.
5. Pour the hot liquid into the jar, seal, and swish so the noodles are covered. Let sit 2 to 3 minutes, until the noodles soften. (Or tip everything into a saucepan of boiling liquid and stir until the noodles are tender.) Pour into a bowl to serve.