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DIY Ramen Soup

This favorite ramen noodle recipe, prepared and served in a canning jar, is a healthier alternative to most commercial varieties. Feel free to customize the veggies. —Michelle, Clair, Seattle, Washington
  • Total Time
    Prep/Total Time: 25 min.
  • Makes
    2 servings

Ingredients

  • 1 package (3 ounces) ramen noodles
  • 1 tablespoon reduced-sodium chicken base
  • 1 to 2 teaspoons Sriracha 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
  • 2 lime wedges
  • 1 hard-boiled large egg, halved
  • 4 cups boiling water

Directions

  • Cook ramen according to package directions; cool.
  • In each of two 1-qt. wide-mouth canning jars, layer half of each ingredient in the following order: ramen noodles, chicken base, chili sauce, ginger, carrots, cabbage, radishes, mushrooms, chicken and cilantro. Place lime wedges and egg halves in 4-oz. glass jars or other airtight containers. Cover all 4 containers and refrigerate until serving.
  • To serve, pour 2 cups boiling water into each 1-qt. glass jar; let stand until warmed through or until chicken base has dissolved. Stir to combine seasonings. Squeeze lime juice over soup; place egg halves on top.
Nutrition Facts
1 serving: 380 calories, 6g fat (1g saturated fat), 147mg cholesterol, 1386mg sodium, 47g carbohydrate (4g sugars, 3g fiber), 32g protein.

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