Restaurant-level ramen made easy.
2 tsp Sesame oil
4 tbsp White miso
4 tsp Chicken base
2 tsp Asian chili sauce
1 tsp Grated fresh ginger
3/4 cup Frozen corn kernels
3/4 cup Shredded carrot
6 Shiitake mushrooms, caps very thinly sliced
1 cup Baby spinach
2 Scallions, sliced
Boil the ramen noodles 1 minute less than the package instructions. Drain and rinse under cold water to stop the cooking and remove excess starch. Allow to drain completely, then toss with the sesame oil.
Divide the ingredients equally among 4 wide-mouthed pint-sized mason jars: Starting at the bottom, add the miso, chicken base, and sambal. Next, layer the corn, carrots, shiitakes, and baby spinach. Finally, top with the ramen noodles and scallions. Close the jars and keep refrigerated for up to 5 days.
When ready to eat, pour in hot boiling water. Cover loosely for 2 to 3 minutes, then stir everything together, making sure the miso is dissolved. For easier eating, transfer the ramen to a bowl.
Have ramen at-the-ready with these mason jar creations. With chicken base and white miso, you'll get a full-bodied ramen packed with corn, spinach, mushrooms and carrots. And don't forget your chili sauce!
Prep Time: 20 minutes
Cook Time: 5 minutes