Spicy Ramen Cup of Noodles

• Vegetarian

• Produce

  • 1 1/2 cups Baby spinach
  • 3/4 cup Carrot
  • 1 1/2 tsp Ginger
  • 3 tbsp Scallions
  • 3/4 cup Shiitake mushrooms

• Refrigerated

  • 3 Eggs, hard

• Condiments

  • 1 1/2 tsp Chile-garlic sauce
  • 1 1/2 tbsp Vegetable bouillon paste, reduced-sodium
  • 1 1/2 tsp White miso

• Pasta & Grains

  • 1 1/2 cups Ramen noodles, cooked

• Baking & Spices

  • 3/4 tsp Sesame seeds

• Liquids

  • 3 cups Water, very hot

Found on eatingwell.com

Description

Ingredients

• 1½ tablespoons reduced-sodium vegetable bouillon paste
• 1½ teaspoons white miso
• 1½ teaspoons chile-garlic sauce
• 1½ teaspoons grated ginger
• ¾ cup shredded carrot
• ¾ cup sliced shiitake mushrooms
• 1½ cups chopped baby spinach
• 3 hard-boiled eggs, halved
• 1½ cups cooked ramen noodles
• 3 tablespoons sliced scallions
• ¾ teaspoon sesame seeds
• 3 cups very hot water, divided

Directions

• Place ½ tablespoon bouillon paste, ½ tablespoon miso, ½ tablespoon chili-garlic sauce and ½ tablespoon ginger in each of 3 pint-and-a-half size canning jars. Layer ¼ cup carrot, ¼ cup mushrooms, ½ cup spinach, 2 egg halves and ½ cup noodles in each jar. Top each with 1 tablespoon scallions and ¼ 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.

Nutrition