Homemade Instant Soup Jars
Summary
Instant soups are a convenient and inexpensive meal, but they are loaded with sodium. This homemade version is easy to prepare ahead of time (make a few at a time for easy meal prepping) so you can enjoy the same convenience, but a much healthier version! This recipe calls for coconut aminos, which is a lower sodium (only 90 mg per tsp!), gluten-free substitute for soy sauce. If you're trying to cut back on sodium, coconut aminos are a great alternative to soy sauce to keep in your pantry. To make the hard-boiled egg for this recipe, try our favorite method here.
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- Prep time
- 10 min
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- Cook time
- 5 min
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- Servings
- 1 Servings
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- Serving size
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1 soup jar with 1 hard boiled egg
Ingredients
Ingredients
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frozen chopped veggie mix, such as broccoli, cauliflower, and carrots
- 1/2 cup
- 1/2 cup
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cooked brown rice
- 1/2 cup
- 1/2 cup
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shredded cabbage
- 1/2 cup
- 1/2 cup
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shredded carrot
- 1 tbsp
- 1 tbsp
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coconut aminos
- 1 tsp
- 1 tsp
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sesame oil
- 1 tsp
- 1 tsp
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fresh grated ginger
- 1/2 tsp
- 1/2 tsp
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garlic powder
- 1/2 tsp
- 1/2 tsp
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crushed red pepper flakes (optional)
- 1 pinch
- 1 ml
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hard-boiled egg
- 1
- 1
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Directions
Directions
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Layer rice, frozen vegetables, cabbage, and carrot in a 16 oz glass jar with lid.
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In a small bowl mix coconut aminos, sesame oil, ginger, garlic powder and red pepper flakes. Pour over rice and vegetables. Top with a lid and refrigerate.
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Remove jar from refrigerator at least 15 minutes before you are ready to eat.
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Pour 5 ounces boiling water into the jar, close the lid and shake to combine. Let ingredients steep in unopened jar for 2 minutes.
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Peel and slice the hard-boiled egg, and add to the soup. Pour contents from jar into a bowl, or enjoy straight from the jar!