Lunch

Spicy Ramen Noodle Cup Soup Packs 16g Protein

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Drescription

In just 15 minutes, you can make three jars of vegetarian ramen cup soup that you can bring to work or school. These cup soups are not only a time saver, but are also packed with protein from hard-boiled eggs, which will help keep you satisfied until your next meal.

Ingredients

  • 1 ½ tablespoons reduced-sodium vegetable bouillon paste
  • 1 ½ teaspoons white miso
  • 1 ½ teaspoons chile-garlic sauce
  • 1 ½ teaspoons grated ginger
  • ¾ cup shredded carrot
  • ¾ cup sliced shiitake mushrooms
  • 1 ½ cups chopped baby spinach
  • 3 hard-boiled eggs, halved
  • 1 ½ cups cooked ramen noodles
  • 3 tablespoons sliced scallions
  • ¾ teaspoon sesame seeds
  • 3 cups very hot water, divided

Directions

  1. 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.
  2. 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.
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