Categories: Mason Jar Lunches
Ingredients
- 1 1/2 tbsp. vegetable bouillon paste
- 1 1/2 tsp white miso
- 1 1/2 tsp chile-garlic sauce
- 1 1/2 tsp grated fresh ginger
- 3/4 cup shredded carrot
- 3/4 cup sliced shiitake mushroom caps
- 1 1/2 cups chopped baby spinach
- 3 hard-boiled eggs, peeled and halved
- 1 1/2 cups cooked ramen noodles
- 3 tbsp. sliced scallions
- 3/4 tsp toasted sesame seeds
- 3 cups very hot water, divided
Directions
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Add 1/2 tbsp. bouillon paste and 1/2 tsp each miso, chile-garlic sauce and ginger to each of three 1 1/2 pint canning jars. Layer 1/4 cup each carrot and mushrooms, 1/2 cup spinach, 2 egg halves and 1/2 cup noodles into each jar. Top each with 1 tbsp. scallions and 1/4 tsp sesame seeds. Cover and refrigerate for up to 3 days.
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To prepare each jar: Add 1 cup very hot water to a jar, cover and shake until the seasonings are dissolved. Uncover and microwave on High in 1-minute increments until steaming hot, 2-3 minutes. Stir to make sure the miso is dissolved. Let stand a few minutes before eating.