To CookFirstly, drain tofu and slice into 1cm cubes.Fill a small pot with water and bring it to boil. Blanch enoki mushrooms and sugar snap peas.Prepare two clean jars. Then, divide all the ingredients into two, and add them into the jars. Seal and refrigerate up to 3-5 days. When you’re ready to enjoy some miso soup, add boiling water to fill half the jar (adjust according to your liking), and stir to mix well.