This delicious homemade ramen soup recipe, prepared and served in a Mason jar, is a healthy alternative to most commercial varieties. Feel free to personalize it with your own choice of vegetables.
Ingredients
1 packet of ramen noodles (85g)
1 C. low-salt chicken broth
1 to 2 tbsp. 1/2 teaspoon sriracha sauce
1 C. chopped fresh ginger
½ cup carrots, finely chopped
½ cup cabbage, finely chopped
2 radishes, thinly sliced
½ cup fresh shiitake mushrooms, sliced
1 cup cooked chicken breast, cut into thin strips
¼ cup of fresh cilantro,
2 lime wedges
1 large hard-boiled egg, cut in half
4 cups of boiling water
Preparation
Cook the ramen according to package directions, then set aside.
In two large mason jars, spread half of each ingredient in the following order: ramen noodles, chicken base, chili sauce, ginger, carrots, cabbage, radish, mushrooms, chicken, and cilantro. Place lime wedges and egg halves in two small (4oz) mason jars or other airtight containers. Cover all 4 containers and refrigerate until ready to serve.
When ready to serve, pour 2 cups of boiling water into each of the two large mason jars and let stand until all ingredients are heated through or until the chicken base has dissolved. Stir to combine the seasonings. Squeeze lime juice over soup, then place egg halves on top.
