This favorite ramen noodle recipe, prepared and served in a canning jar, is a healthier alternative to most commercial varieties. Feel free to customize the veggies. —Michelle, Clair, Seattle, Washington
DIY Ramen Soup
Watch How to Make DIY Ramen Soup
DIY Ramen Soup
Prep Time
20 min
Cook Time
5 min
Yield
2 servings
Ingredients
- 1 package (3 ounces) ramen noodles
- 1 tablespoon reduced-sodium chicken base
- 1 to 2 teaspoons Sriracha chili sauce
- 1 teaspoon 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
- 2 lime wedges
- 1 hard-boiled large egg, halved
- 4 cups boiling water
Directions
- Cook ramen noodles according to package directions (do not use seasoning packet); cool.
- In each of two 1-qt. wide-mouth canning jars, layer half the ramen noodles, chicken base, chili sauce, ginger, carrots, cabbage, radishes, mushrooms, chicken and cilantro in the order listed. Place lime wedges and egg halves in two 4-oz. glass jars or other airtight containers. Cover all 4 containers and refrigerate until ready to serve.
- To serve, 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; place an egg half on top.
Nutrition Facts
1 serving: 380 calories, 6g fat (1g saturated fat), 147mg cholesterol, 1386mg sodium, 47g carbohydrate (4g sugars, 3g fiber), 32g protein.
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