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
Preparation
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Prep 15 m
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Ready In 15 m
- Place ½ tablespoon bouillon paste, ½ teaspoon miso, ½ teaspoon chili-garlic sauce and ½ teaspoon 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.
- To make ahead: Store pre-cooked jars covered in the refrigerator for up to 3 days.
- Equipment: 3 1- ½-pint wide mouth canning jars
Nutrition information
Serving size: 1 jar
- Per serving: 361 calories; 8 g fat(2 g sat); 11 g fiber; 63 g carbohydrates; 16 g protein; 54 mcg folate; 240 mg cholesterol; 3 g sugars; 0 g added sugars; 5,805 IU vitamin A; 6 mg vitamin C; 63 mg calcium; 17 mg iron; 891 mg sodium; 290 mg potassium
- Nutrition Bonus: Vitamin A (116% daily value), Iron (94% dv)
- Carbohydrate Servings: 4
- Exchanges: 4 starch, 1 medium-fat protein, 1 vegetable
