Mason jar soups are a meal-prep game-changer: Here's how to make them
A chef shares her tips for making Mason jar soups a part of your meal-prep routine.
But there is one small downside."Mason jars conduct heat," said McClenny," so when you add hot water it's a little bit hot to hold. I would recommend transferring to a bowl so it's easier to eat and to mix the ingredients. I use the Mason jar just as a container."
As far as tips for making your own heat-and-eat soups in jars, McClenny says it's a good idea to precook the noodles unless you're using a fast-cooking noodle like rice vermicelli."If you want to use pasta, you want to cook it ahead because you're just pouring hot water and that won't cook dry pasta," she explained."And the same with protein or vegetables — you want to use something that cooks fast or has been sliced very thin."
For example, McClenny recommends chopping carrots extremely thin or shredding them, as they won't reach the preferred level of softness if they're left in larger pieces."Snap peas, you can julienne so they cook faster," McClenny suggested."Or, you can use vegetables you don't mind eating raw like bean sprouts or scallions." headtopics.com
For protein, McClenny recommends pre-roasted chicken or thinly sliced beef that'll be cooked by the boiling water."I use miso as the base," McClenny added."It dissolves really quickly and most major grocery stores sell it. If you want to try a different profile, you can do Thai curry paste or something else that has a nice flavor."
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