Noodle Soup Jars

Prep time: 10 minutes

Servings: 4

Ingredients:

Four 16 ounce Mason jars
4 teaspoon bouillon* (*or the instant ramen seasoning packent - divide each packet between the two jars)
2 teaspoon low-sodium soy sauce
1 teaspoon toasted sesame oil
1/2 teaspoon garlic powder
1/2 teaspoon ginger powder
2 teaspoon sesame seeds (optional)
2 teaspoon sriracha (optional)
1 carrot, shredded
4 mushrooms, sliced
2 green onions, sliced
2 3oz. blocks instant ramen
2 cups fresh spinach

  Directions:

To each 16oz. jar, add the following: 1 teaspoon bouillon, ½ teaspoon soy sauce, ¼ teaspoon sesame oil, ⅛ teaspoon garlic powder, ⅛ teaspoon ginger powder, ½ teaspoon sesame seeds and ½ teaspoon sriracha.
Peel and shred the carrot. Clean and slice the mushrooms and green onion. Divide the carrots, mushrooms and green onions between the jars.
Bring a pot of water to a boil for the ramen noodles. Add the noodles to the boiling water and boil only for about 2 minutes, or just until the noodles are tender but still slightly firm. Drain the noodles in a colander and rinse briefly with cold water to cool. Drain well.
Divide the noodles between the four jars, then top with a handful of fresh spinach for each jar.
Close the jars and refrigerate until ready to eat (up to five days). When ready to eat, warm the jars slightly (use your hands or let sit at room temperature for about 10 minutes), and then add 1-1.5 cups boiling water. Close the jars and shake them to dissolve the broth. Let sit for a few minutes, then stir once more with a spoon or fork before enjoying.

Notes:

Wellness Coordinator Lindsey Joe's tip: You can add extra protein to this recipe, such as cubed tofu, shelled edamame or pre-cooked shredded chicken.

Nutrition:

Per serving: Calories: 220kcal, Carbohydrates: 31g, Protein: 6g, Fat: 8g, Sodium: 1110mg, Fiber: 2g