Low-Calorie

Active 25 min

Total 25 min

Miso Soup with Shrimp & Green Tea Soba

Green tea soba noodles, or cha soba, are buckwheat noodles made with powdered green tea, which imparts a subtle grassy note and pretty color. You can find them in many large supermarkets, Japanese markets or online. Or just use regular buckwheat soba noodles. Seaweeds and kelp, such as kombu and wakame, add essential umami to the broth. Find them in natural-foods stores and Asian markets. (Photos: photo & photo.)

Equipment: Three 1½-pint wide-mouth canning jars

• 4 tablespoons white miso (see Tip)
• 6 teaspoons mirin
• 3 teaspoons unseasoned rice vinegar
• 1½ cups diagonally sliced snow peas (about 5 ounces)
• 9 ounces peeled cooked shrimp
• 1½ teaspoons dried wakame
• 1½ cups cooked green tea soba noodles (see Tip)
• 3 tablespoons thinly sliced scallions
• 1 3-inch square dried kombu, snipped into 3 equal strips
• 3 cups very hot water, divided

1. Add 1 tablespoon plus 1 teaspoon miso, 2 teaspoons mirin and 1 teaspoon vinegar to each of three 1½-pint canning jars. Layer ½ cup snow peas, 3 ounces shrimp, ½ teaspoon wakame and ½ cup noodles into each jar. Top each with 1 table-spoon scallions. Fit 1 piece of kombu between the ingredients and the side of each jar. Cover and refrigerate.

2. To prepare each jar: Add 1 cup very hot water to the jar, cover and shake very well to dissolve the miso. Uncover and microwave on High in 1-minute increments until steaming hot, 2 to 3 minutes total. Discard the kombu. Stir to make sure the miso is dissolved. Let stand a few minutes before eating.

►► MAKE AHEAD: Prepare through Step 1. Refrigerate covered jars for up to 3 days.

Serves 3: 2 cups each

Calories 230 | Fat 1g (sat 0g) | Cholesterol 161mg | Carbs 30g | Total sugars 9g (added 1g) | Protein 27g | Fiber 2g | Sodium 789mg | Potassium 361mg.

Nutrition bonus: Vitamin C (41% daily value).