• Gather all the ingredients. If you use miso which contains dashi in it, skip the dashi powder. If your miso doesn’t contain dashi, then you will need to prepare the 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.
  
• Boil roughly 2 cups (460 ml) water and pour over both sides of 1 aburaage (deep-fried tofu pouch). The hot water help remove some of the oil from the production process. Once it’s cool to the touch, squeeze tightly or pat dry with a paper towel.
  
• Cut in half lengthwise and cut into thin strips widthwise.
  
• Cut 2 green onions/scallions in half and cut into thin rounds. Pat dry the chopped green onions with a paper towel to remove excess moisture.
  

To Assemble

• Prepare 5 mason jars and caps.
  
• 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.
  
• If you are using miso with dashi: Scoop 1 Tbsp miso and add to each jar.
  
• Divide the aburaage strips and green onion and add to the 5 jars.
  
• Add ½ tsp dried wakame seaweed to each jar. Close the lid.
  
• Store in the refrigerator for up to 6 days. If you make them on a Sunday, consume by Friday.
  
• Pack in the insulated lunch box and you're ready to go! I usually drink one of these in mid-morning as a snack.
  

To Enjoy Instant Miso Soup

• Pour boiling water to the 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!