Dinner
Spicy Ramen Noodle Cup Soup Packs 16g Protein
Hot broth blooms with ginger heat and chile-garlic zing, coating tender noodles and earthy mushrooms while spinach wilts and egg yolks turn creamy. Crunchy sesame seeds and scallions finish each spoonful of this satisfying, protein-packed cup.
- Total
- 15 min
- Prep
- 15 min
- Serves
- 3
Nutrition per Serving
- Calories
- 366
- Protein
- 16g
- Carbs
- 64g
- Fat
- 7g
- Fiber
- 12g
- Sugar
- 2g
- Sodium
- 866mg
Ingredients
- 1 1/2 tbsp reduced-sodium vegetable bouillon paste
- 1 1/2 tsp white miso
- 1 1/2 tsp chile-garlic sauce
- 1 1/2 tsp grated ginger
- 3/4 cup shredded carrot
- 3/4 cup sliced shiitake mushrooms
- 1 1/2 cup chopped baby spinach
- 3 hard-boiled eggs, halved
- 1 1/2 cup cooked ramen noodles
- 3 tbsp sliced scallions
- 3/4 tsp sesame seeds
- 3 cup very hot water, divided
Instructions
- Place 1/2 tablespoon bouillon paste, 1/2 teaspoon miso, 1/2 teaspoon chili-garlic sauce and 1/2 teaspoon ginger in each of 3 pint-and-a-half size canning jars. Layer 1/4 cup carrot, 1/4 cup mushrooms, 1/2 cup spinach, 2 egg halves and 1/2 cup noodles in each jar. Top each with 1 tablespoon scallions and 1/4 teaspoon sesame seeds. Close the jars. Refrigerate for up to 3 days.
- To make one jar of noodles, 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, 2 to 3 minutes. Let stand 5 minutes. Stir before eating.