Spicy Ramen Noodle Cup Soup Packs 16g Protein
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.
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- Prep time
- 15 min
- Cook time
- 11 min
- Yield
- 3 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1.5 tablespoons reduced-sodium vegetable bouillon paste
- 1.5 teaspoons white miso
- 1.5 teaspoons chile-garlic sauce
- 1.5 teaspoons grated ginger
- 0.75 cup shredded carrot
- 0.75 cup sliced shiitake mushrooms
- 1.5 cups chopped baby spinach
- 3 hard-boiled eggs, halved
- 1.5 cups cooked ramen noodles
- 3 tablespoons sliced scallions
- 0.75 teaspoon sesame seeds
- 3 cups very hot water, divided
Instructions
- 1
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.
- 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.