DIY RAMEN SOUP
This jarred version of ramen soup is a healthier alternative than most commercial varieties . Choose your favourite veggies to suit your taste.
1 package ramen noodle
1 tablespoon chicken/veg cube
1 1/2 teaspoon sriracha sauce
1 teaspoon minced fresh ginger
1/2 cup shredded carrots
1/2 cup shredded cabbage
2 radishes , halved and sliced
1/2 cup sliced mushrooms
1 cup shredded cooked chicken breast ( if vegetarian please omit )
1/4 cup fresh coriander leaves
1 hard boiled egg , halved
2 lime wedges
4 cups boiling water
METHOD
- 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 coriander.
- pour 2 cups of hot boili water into each jar ,let it stand until warmed through or until chicken stock cube has dissolved . Stir to combine seasonings . Squeeze lime juice over soup and place egg on top .