Veggie-Packed Ramen Soup-In-A-Jar
 
Prep time
Cook time
Total time
 
Serves: 1
Ingredients
  • 1 package millet & brown rice ramen noodles
  • 1 cup spinach
  • ½ cup shredded carrot
  • ⅓ cup dried mushroom medley
  • ¼ cup green peas
  • ½ cup shredded cooked chicken, diced tofu, edamame beans, or cooked shrimp
  • ¼ cup sprouts
  • Ramen Seasoning:
  • 1 tablespoon gluten free soy sauce
  • 1 tablespoon sweet chili sauce
  • ¼ tsp onion powder
  • ½ tablespoon olive oil
  • ½ teaspoon minced ginger or ¼ tsp ground ginger
  • ¼ tsp garlic powder
  • ⅛ tsp black pepper
Instructions
  1. Prepare the ramen noodles according to package instructions, once cooked, rinse under cold water and set aside.
  2. In a small bowl mix together the ramen seasoning ingredients until smooth.
  3. Take a large mason canning jar (between 16-24 ounces) and pour the ramen seasoning mix into the bottom.
  4. Layer in the cold (cooked) ramen noodles, spinach, carrot, dried mushrooms, peas, and protein of choice (chicken, tofu, edamame, etc.).
  5. Top with the sprouts and twist on the lid.
  6. Keep chilled in a lunch box or fridge until ready to eat.
  7. When ready to eat, pour in 2 cups boiling water and stir to combine the ramen seasoning well with the water and enjoy!
Recipe by Nutrition in the Kitch at https://nutritioninthekitch.com/3-fast-healthy-lunch-recipes-for-fall/