100g shiitake mushroom, sliced finely
100g snow peas
280g soft tofu, cut in cubes
1 large carrot, sliced finely
1 pack of vermicelli (or substitute enoki mushroom for a low-carb option)
3 Mason or glass jars with lid
1. Blanch vegetables and vermicelli and allow to cool 2. Spoon Mekhala Organic Tom Yum Paste into the bottom of the jar and layer tofu, vegetables and noodles to fill the jar. 3. Leave in fridge until ready to use. 4. Bring vegetable stock to a boil and pour into jar to cover ingredients. Leave for 5 minutes with lid on.
5. Stir and enjoy!