Spicy Ramen Noodle Cup Soup
In just 15 minutes, you can make three jars of vegetarian ramen cup soup that you can bring to work or school. These cup soups are not only a time saver, but are also packed with protein from hard-boiled eggs, which will help keep you satisfied until your next meal.
Ingreadients :
- 1 ½ tablespoons reduced-sodium vegetable bouillon paste
- 1 ½ teaspoons white miso
- 1 ½ teaspoons chile-garlic sauce
- 1 ½ teaspoons grated ginger
- ¾ cup shredded carrot
- ¾ cup sliced shiitake mushrooms
- 1 ½ cups chopped baby spinach
- 3 hard-boiled eggs, halved
- 1 ½ cups cooked ramen noodles
- 3 tablespoons sliced scallions
- ¾ teaspoon sesame seeds
- 3 cups very hot water, divided
Step by Step :
- Place 1/2 tablespoon bouillon paste, 1/2 teaspoon miso, 1/2 teaspoon chili-garlic sauce and 1/2 teaspoon 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.
- 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.
