The portions outlined in the ingredients above work great for a 1 L glass jar with a clamp lid that you could take with you to work or have prepared in your fridge. You can, of course, make this soup in a regular deep bowl if you are enjoying it at home. Feel free to use this recipe as a guide and adjust the ingredients and quantities to your liking!

Add the miso paste, chili garlic sauce, and tamari (or sauce ingredients of choice) to your jar or bowl. 

Add the dry vermicelli rice noodles, cubed tofu, and the remaining vegetables/ingredients you are using. Feel free to use any vegetables that will cook quickly in hot water. (I julienne my carrots and slice the broccoli quite thin to help them soften in just the hot water). Store your prepared lunch bowl in the fridge until you are ready to eat! Or, proceed to the next step.

A quick safety note: If you are using a glass jar that has been in the fridge, bring the jar to room temperature before adding the hot water to avoid shocking the glass and causing any cracks!

Boil water in your kettle and pour it into your jar or bowl to cover the soup ingredients. Give everything a stir to disperse the miso paste and chili garlic sauce, creating the delicious broth. Stirring the soup will help break apart the rice noodles as well.  

Wait 3-5 minutes for the rice noodles to soften, then enjoy!