DIY Ramen Soup Recipe
DIY Ramen Soup Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
This jarred version of ramen soup is a healthier alternative to most varieties you can buy at the store. Have fun customizing the veggies to your taste! —Michelle, Clair, Seattle, Washington
MAKES:
2 servings
TOTAL TIME:
Prep/Total Time: 25 min.
MAKES:
2 servings
TOTAL TIME:
Prep/Total Time: 25 min.

Ingredients

  • 1 package (3 ounces) ramen noodles
  • 1 tablespoon reduced-sodium chicken base
  • 1 to 2 teaspoons Sriracha Asian hot chili sauce
  • 1 teaspoon minced fresh gingerroot
  • 1/2 cup shredded carrots
  • 1/2 cup shredded cabbage
  • 2 radishes, halved and sliced
  • 1/2 cup sliced fresh shiitake mushrooms
  • 1 cup shredded cooked chicken breast
  • 1/4 cup fresh cilantro leaves
  • 1 hard-boiled large egg, halved
  • 2 lime wedges
  • 4 cups boiling water

Directions

Cook ramen according to package directions; cool.
In each of two 1-qt. wide-mouth canning jars, divide and layer ingredients in the following order: ramen noodles, chicken base, Sriracha, ginger, carrots, cabbage, radishes, mushrooms, chicken and cilantro. Place egg and lime wedge in 4-oz. glass jars or resealable plastic bags. Place on top of cilantro in quart jar. Cover and refrigerate until serving.
To serve, remove egg and lime. Pour two cups boiling water into each glass jar; let stand until warmed through or until chicken base has dissolved. Stir to combine seasonings. Squeeze lime juice over soup and place egg on top. Yield: 2 servings.
Originally published as DIY Ramen Soup in Make & Take Cookbook Bookazine 2018

Nutritional Facts

1 serving: 401 calories, 14g fat (6g saturated fat), 153mg cholesterol, 1092mg sodium, 35g carbohydrate (4g sugars, 2g fiber), 31g protein.

Popular Videos

  • 1 package (3 ounces) ramen noodles
  • 1 tablespoon reduced-sodium chicken base
  • 1 to 2 teaspoons Sriracha Asian hot chili sauce
  • 1 teaspoon minced fresh gingerroot
  • 1/2 cup shredded carrots
  • 1/2 cup shredded cabbage
  • 2 radishes, halved and sliced
  • 1/2 cup sliced fresh shiitake mushrooms
  • 1 cup shredded cooked chicken breast
  • 1/4 cup fresh cilantro leaves
  • 1 hard-boiled large egg, halved
  • 2 lime wedges
  • 4 cups boiling water
  1. Cook ramen according to package directions; cool.
  2. In each of two 1-qt. wide-mouth canning jars, divide and layer ingredients in the following order: ramen noodles, chicken base, Sriracha, ginger, carrots, cabbage, radishes, mushrooms, chicken and cilantro. Place egg and lime wedge in 4-oz. glass jars or resealable plastic bags. Place on top of cilantro in quart jar. Cover and refrigerate until serving.
  3. To serve, remove egg and lime. Pour two cups boiling water into each glass jar; let stand until warmed through or until chicken base has dissolved. Stir to combine seasonings. Squeeze lime juice over soup and place egg on top. Yield: 2 servings.
Originally published as DIY Ramen Soup in Make & Take Cookbook Bookazine 2018

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forDIY Ramen Soup

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review