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.
spicy ramen cup of noodles
Spicy Ramen Cup of Noodles
Ingredient
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1 ½ tablespoons reduced-sodium vegetable bouillon paste
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1 ½ teaspoons white miso
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1 ½ teaspoons chile-garlic sauce
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1 ½ teaspoons grated ginger
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¾ cup shredded carrot
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¾ cup sliced shiitake mushrooms
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1 ½ cups chopped baby spinach
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3 hard-boiled eggs, halved
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1 ½ cups cooked ramen noodles
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3 tablespoons sliced scallions
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¾ teaspoon sesame seeds
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3 cups very hot water, divided
Instructions
- 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.