Spicy Ramen Cup of Noodles

Ingredients

• Vegetable Broth

  From bouillons. Low sodium

  1 ½ tbsp or 23g

• Miso

  1 ½ tsp or 9g

• Ginger root

  Raw

  1 ½ tsp or 3g

• Carrots

  Raw

  ¾ cup grated or 83g

• Mushrooms

  White, raw

  ¾ cup, pieces or slices or 53g

• Spinach

  Raw

  1 ½ cup or 45g

• Egg

  Whole, fresh eggs

  3 medium or 132g

• Egg noodles

  Dry, enriched

  6 oz or 170g

• Scallions

  Spring onions or scallions (includes tops and bulb), raw

  3 tbsp chopped or 18g

• Sesame seeds

  Seeds, whole, dried

  ¾ tsp or 2g

• Water

  Plain, clean water

  3 cup or 710g

Directions

1. Hard boil the eggs, peel, and slice them in halves. Chop the spinach and scallions, slice the mushrooms, and shred the carrots. Set aside.
2. In each of 3 pint-and-a-half size canning jars, place 1/2 tablespoon bouillon paste, 1/2 teaspoon miso, 1/2 teaspoon chili sauce, and 1/2 teaspoon ginger.
3. Layer 1/4 cup carrot, 1/4 cup mushrooms, 1/2 cup spinach, 2 egg halves, and 1/2 cup noodles in each jar.
4. Top each with 1 tablespoon scallions and 1/4 teaspoon sesame seeds.
5. For advance preparation: Seal the jars and refrigerate for up to 3 days.
6. To serve immediately: 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, about 2 to 3 minutes. Let stand 5 minutes, stir, and enjoy.

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