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

  Oyster, raw

  ¾ cup sliced or 65g

• Spinach

  Raw

  1 ½ cup or 45g

• Egg

  Whole, fresh eggs

  3 medium or 132g

• Noodles

  Egg, cooked, unenriched, with added salt

  1 ½ cup or 240g

• 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, scallion , slice mushrooms and shred the carrots, put these aside until the directions call for it.
2. Place 1/2 tablespoon bouillon paste, 1/2 teaspoon miso, 1/2 teaspoon chili sauce and 1/2 teaspoon ginger in each of 3 pint-and-a-half size canning jars.
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. If making in advance: Close the jars. Can be refrigerate for up to 3 days.
6. To make and eat right away: Take one jar of noodles, add 1 cup of very hot water to it 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. Repeat for the other 2 jars when you are ready to eat them.

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