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 |
Instructions
Prep
- 1-quart (1 L) mason jar
- 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.
- 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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