This Miso Veggie Soup is the DIY instant soup recipe you've been waiting for! Just stuff shredded veggies into a jar with miso paste and seasonings, add boiling water, and wait 10 minutes. That's it!
Starting with the miso, ginger, garlic, and hot pepper, and ending with the veggies and tofu, layer everything into a large (2 cup capacity or more) heat-proof jar, except for the lime and soy sauce,
At this point, you can simply add the lid and stash your soup jars in the fridge.
When you're ready for soup, boil the kettle. Fill the jar to the top with boiling water and replace the lid.