Spicy Ramen Cup of Noodles

http://www.eatingwell.com/recipe/256287/spicy-ramen-cup-of-noodles?utm_source=facebook&utm_medium=social&utm_campaign=kitchn120216

Spicy Ramen Cup of Noodles

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From: EatingWell.com, November 2016

Make your own cup of instant soup at home with this vegetarian ramen recipe. Pack several jars at once to take to work for easy lunches throughout the week.

• 
• By: Devon O'BrienDigital Food Editor

Nutrition profile

• Dairy-Free
 
• Nut-Free
 
• Healthy Aging
 
• Healthy Immunity
• Healthy Pregnancy
 
• High Fiber
 
• Low Added Sugars
 
• Low-Calorie

Ingredients3 servings

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• 1 1/2 tablespoons reduced-sodium vegetable bouillon paste
• 1 1/2 teaspoons white miso
• 1 1/2 teaspoons chile-garlic sauce
• 1 1/2 teaspoons grated ginger
• 3/4 cup shredded carrot
• 3/4 cup sliced shiitake mushrooms

• 1 1/2 cups chopped baby spinach
• 3 hard-boiled eggs, halved
• 1 1/2 cups cooked ramen noodles
• 3 tablespoons sliced scallions
• 3/4 teaspoon sesame seeds
• 3 cups very hot water, divided

Preparation

• Prep
  15 m
• Ready In
  15 m

1. Place 1/2 tablespoon bouillon paste, 1/2 tablespoon miso, 1/2 tablespoon chili-garlic sauce and 1/2 tablespoon ginger in each of 3 pint-and-a-half size canning jars. Layer 1/4 cup carrot, 1/4 cup mushrooms, 1/2 cup spinach, 2 egg halves and 1/2 cup noodles in each jar. Top each with 1 tablespoon scallions and 1/4 teaspoon sesame seeds. Close the jars. Refrigerate for up to 3 days.
2. To make one jar of noodles, add 1 cup of very hot water to one jar. Close the jar and shake to combine. Microwave uncovered on high in 1-minute increments until steaming hot, 2 to 3 minutes. Let stand 5 minutes. Stir before eating.

• To make ahead: Store pre-cooked jars covered in the refrigerator for up to 3 days.
• Equipment: 3 1-1/2-pint wide mouth canning jars