Veggie-Packed Ramen Soup-In-A-Jar
- 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
- Prepare the ramen noodles according to package instructions, once cooked, rinse under cold water and set aside.
- In a small bowl mix together the ramen seasoning ingredients until smooth.
- Take a large mason canning jar (between 16-24 ounces) and pour the ramen seasoning mix into the bottom.
- Layer in the cold (cooked) ramen noodles, spinach, carrot, dried mushrooms, peas, and protein of choice (chicken, tofu, edamame, etc.).
- Top with the sprouts and twist on the lid.
- Keep chilled in a lunch box or fridge until ready to eat.
- 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/
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