DIY Ramen Soup

DIY Ramen Soup
This jarred version of ramen soup is a healthier alternative than most commercial varieties. Play favorites with the veggies to suit your taste.
Cuisine: American
Recipe type: Breakfast
  • 1 package (3 ounces) ramen noodles
  • 1 tablespoon reduced-sodium chicken base
  • 1 to 2 teaspoons Sriracha chili sauce
  • 1 teaspoon minced fresh gingerroot
  • ½ cup shredded carrots
  • ½ cup shredded cabbage
  • 2 radishes, halved and sliced
  • ½ cup sliced fresh shiitake mushrooms
  • 1 cup shredded cooked chicken breast
  • ¼ cup fresh cilantro leaves
  • 1 large hard-boiled 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, chili sauce, ginger, carrots, cabbage, radishes, mushrooms, chicken and cilantro. Place egg and lime wedge in 4-oz. glass jars or other airtight containers. Cover all four containers and refrigerate until serving.
  3. 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 and place egg on top.

Watch the recipe video here:

This jarred version of ramen soup is so convenient to make-and-take!–> Get the recipe for DIY Ramen Soup:

Posted by Taste of Home on Thursday, August 15, 2019