Step 1

Gather all the ingredients. If you use miso which contains dashi in it, skip dashi powder. If your miso doesn’t contain dashi, then you will need to prepare dashi powder. The one I use in this recipe is MSG-free/additive-free. You can purchase a similar one on Amazon or Japanese grocery stores.

Step 2

Boil roughly 2 cups water and pour over both sides of the aburaage (deep fried tofu pouch). The hot water help remove some of the oil from the production process. Once it’s cool to touch, squeeze tightly or pat dry with a paper towel.

Step 3

Cut in half lengthwise and cut into thin strips widthwise.

Step 4

Cut the green onions in half and cut into thin rounds. Pat dry the chopped green onions with a paper towel to remove excess moisture.

Step 5

Prepare 5 mason jars and caps.

Step 6

If you are using miso without dashi: Scoop 1 Tbsp miso and add to each jar. Then add ½ tsp dashi powder to each jar.

Step 7

If you are using miso with dashi: Scoop 1 Tbsp miso and add to each jar.

Step 8

Divide and add the aburaage strips and green onion into the 5 jars.

Step 9

Divide and add dried wakame seaweed into the 5 jars. Close the lid.

Step 10

Store in the refrigerator for up to 6 days. If you make them on Sunday, consume by Friday.

Step 11

Pack in the insulated lunch box and you're ready to go! I usually drink one of these in mid-morning as a snack.

Step 12

Pour boiling water to 200 ml mark on the jar and mix well to let it dissolve into the broth. It’s the same amount of liquid as Japanese miso soup bowls. Enjoy!