Asian noodle soup in a jar

Recreate authentic Asian flavours with this delicious Asian noodle soup in a jar - fresh, wholesome and completely vegetarian.

  • 10 mins preparation
  • 10 mins cooking
  • Serves 4
  • Print


Asian noodle soup in a jar
  • 4 hard-boiled free-range eggs, halved
  • 1 tablespoon vegetarian tom yum paste
  • 40 gram dried rice vermicelli noodles
  • 8 oyster mushrooms (90g), torn
  • 4 5cm long strips thinly sliced fresh ginger
  • 4 fresh kaffir lime leaves, torn
  • 8 cherry tomatoes, halved
  • 1/3 cup (25g) bean sprouts
  • 1 fresh long red chilli, sliced thinly
  • 1 lime (65g), quartered
  • 1.5 litre (6 cups) boiling water (see notes)
  • 1/4 cup fresh coriander leaves


Asian noodle soup in a jar
  • 1
    Divide eggs, paste, noodles, mushrooms, ginger, lime leaves, tomatoes, sprouts and chilli among four 2 cup (250ml) heatproof jars. Squeeze a lime quarter over ingredients in each jar; add lime to jars.
  • 2
    Pour 1½ cups (375ml) of the boiling water into each jar; stand, uncovered, for 6 minutes or until noodles are tender. Stir ingredients together. Serve topped with coriander.


You will need four 2 cup (500ml) heatproof jars with fitted lids for this recipe. This recipe is perfect to take to work. Add more or less tom yum paste to taste. You can use boiling vegetable stock instead of boiling water for extra flavour.

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