Spicy Ramen Cup of Noodles

Ingredients

• Vegetable Broth

  From bouillons. Low sodium

  1 ½ tbsp or 23g

• Miso

  1 ½ tsp or 9g

• Ginger

  Spices, ground

  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 in halves. Chop spinach and scallions, slice 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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