Spicy Ramen Noodle Cup Soup Packs 16g Protein

Spicy Ramen Noodle Cup Soup Packs 16g Protein

from eatingwell.com
Lunch
15 min
3 servings
366 kcal / serving

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.

Ingredients

  • 1 ½ tablespoonsreduced-sodium vegetable bouillon paste
  • 1 ½ teaspoonswhite miso
  • 1 ½ teaspoonschile-garlic sauce
  • 1 ½ teaspoonsgrated ginger
  • ¾ cupshredded carrot
  • ¾ cupsliced shiitake mushrooms
  • 1 ½ cupschopped baby spinach
  • 3hard-boiled eggs, halved
  • 1 ½ cupscooked ramen noodles
  • 3 tablespoonssliced scallions
  • ¾ teaspoonsesame seeds
  • 3 cupsvery hot water, divided

Directions

  1. 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. 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.