Articles & Recipes

Asian Vegetable and Tofu Soup

February 26, 2019

This soup is a fresh take on a traditional soup in a cup. Bring the jar to work and just add boiling water. We like using snap peas and bean sprouts, but any crunchy vegetables will do. What a terrific (and healthy) portable meal!

Ingredients Makes 1 serving

1 tbsp powdered chicken bouillon 15 mL
1 tsp hoisin sauce 5 mL
1⁄4 tsp hot pepper sauce 1 mL
1⁄2 cup julienned carrots (see Tips) 125 mL

11⁄2 cups chopped napa cabbage 375 mL
1 cup bean sprouts 250 mL
1⁄2 cup julienned snap peas 125 mL
1⁄4 cup chopped green onions 60 mL
1 tbsp sliced gingerroot 15 mL
1⁄3 cup cubed firm tofu (1⁄2-inch/1 cm cubes) 75 mL

1⁄2 tsp sesame oil 2 mL
11⁄2 cups boiling water 375 mL


  • 1-quart (1 L) mason jar
  1. Add bouillon, hoisin and hot pepper sauce to the jar, coating the bottom. Layer carrots, cabbage, bean sprouts, peas, green onions, ginger, tofu and sesame oil on top. Seal jar and refrigerate for up to 2 days.
  2. When ready to serve, stir in boiling water and let stand for 2 minutes before serving.
To “julienne” means to cut into matchstick-shaped pieces. For the carrots in this recipe, trim off the rounded ends of each piece, then cut into 1⁄8-inch (3 mm) thick strips. Cut the snap peas on the diagonal into 1⁄8‑inch (3 mm) thick strips. It’s best to pack this soup tightly. If the jar isn’t fully stuffed, the vegetables will settle after a day or two in the refrigerator. With the back of a spoon, press the vegetables down to compact them, leaving just a little room at the top. The tofu should rest right at the top of the jar


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