DIY Ra­men Soup

This jarred ver­sion of ra­men soup is a health­ier al­ter­na­tive to most com­mer­cial va­ri­eties. You can cus­tom­ize the veg­gies to your taste. —Michelle Clair, Seat­tle, WA

Simple & Delicious - - ON THE MENU -

TAKES: 25 min. MAKES: 2 serv­ings

1 pkg. (3 oz.) ra­men noo­dles 1 Tbsp. re­duced-sodium chicken base 1 to 2 tsp. Sriracha Asian hot chili sauce 1 tsp. minced fresh gin­ger­root 1/2 cup shred­ded car­rots 1/2 cup shred­ded cab­bage 2 radishes, halved and sliced 1/2 cup sliced fresh shi­itake mush­rooms 1 cup shred­ded cooked chicken breast 1/₄ cup fresh cilantro leaves 1 hard-boiled large egg, halved 2 lime wedges 4 cups boil­ing wa­ter

1. Cook ra­men ac­cord­ing to pack­age di­rec­tions; cool. In each of two 1-qt. wide-mouth can­ning jars, di­vide and layer in­gre­di­ents in the fol­low­ing or­der: ra­men noo­dles, chicken base, Sriracha, gin­ger, car­rots, cab­bage, radishes, mush­rooms, chicken and cilantro. Place egg and lime wedge in 4-oz. jars or re­seal­able plas­tic bags. Place on top of cilantro in 1-qt. jars. Cover and re­frig­er­ate un­til serv­ing.

2. To serve, re­move egg and lime. Pour 2 cups boil­ing wa­ter into each 1-qt. jar; let stand un­til warmed through or un­til chicken base has dis­solved. Stir to com­bine sea­son­ings. Squeeze lime juice over soup and place egg on top.

1 SERV­ING 401 cal., 14g fat (6g sat. fat), 153mg chol., 1092mg sod., 35g carb. (4g sug­ars, 2g fiber), 31g pro.

DIY Ra­men Soup

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