Ingredients with Measurements:
- 2 packs of instant ramen noodles
- 2 tablespoons of miso paste
- 2 cloves of garlic, minced
- 1 tablespoon of grated ginger
- 4 cups of chicken or vegetable broth
- 2 tablespoons of soy sauce
- 1 tablespoon of sesame oil
- 1 cup of sliced mushrooms
- 1 cup of sliced green onions
- 2 boiled eggs, halved
- 1 sheet of nori seaweed, cut into small pieces
- 1 tablespoon of toasted sesame seeds
Special equipment needed:
- 2 large mason jars with lids
- A pot for boiling water
Step-by-step instructions:
1. Boil the instant ramen noodles in a pot of water for 2-3 minutes, then drain and rinse under cold water. Set aside.
2. In a separate pot, heat the miso paste, garlic, and ginger over medium heat for 1-2 minutes until fragrant.
3. Add the chicken or vegetable broth, soy sauce, and sesame oil to the pot and bring to a boil.
4. Reduce the heat to low and simmer for 5-7 minutes.
5. Divide the cooked noodles, sliced mushrooms, and green onions between the two mason jars.
6. Pour the hot broth over the noodles and vegetables, filling the jars almost to the top.
7. Top each jar with a halved boiled egg, nori seaweed pieces, and toasted sesame seeds.
8. Screw the lids onto the jars and let them sit for 2-3 minutes to allow the flavors to meld together.
9. Serve hot and enjoy!
Time:
Preparation time: 10 minutes
Cooking time: 10-15 minutes
Temperature:
Medium heat for cooking the miso paste, garlic, and ginger. Boiling for the broth.
Serving size:
2 servings
Nutritional information:
Calories per serving: 450
Total fat: 18g
Saturated fat: 4g
Cholesterol: 186mg
Sodium: 2000mg
Total carbohydrates: 49g
Dietary fiber: 3g
Sugar: 3g
Protein: 22g
Substitutions for ingredients:
- Any type of mushrooms can be used instead of sliced mushrooms.
- Scallions can be used instead of green onions.
- Soft-boiled eggs can be used instead of boiled eggs.
Variations:
- Add sliced carrots or bok choy for extra vegetables.
- Use shrimp or tofu instead of eggs for a vegetarian option.
- Add chili oil or hot sauce for a spicy kick.
Tips and tricks:
- To make the noodles easier to eat, break them up into smaller pieces before adding them to the jars.
- Make sure to use a pot that is large enough to hold the broth and noodles without overflowing.
- Customize the toppings to your liking.
Storage instructions:
These cup noodles are best eaten fresh, but can be stored in the refrigerator for up to 2 days.
Reheating instructions:
Remove the lid from the mason jar and microwave for 1-2 minutes until heated through.
Presentation ideas:
Serve the cup noodles in the mason jars for a fun and unique presentation.
Garnishes:
Garnish with extra green onions, sesame seeds, or nori seaweed pieces.
Pairings:
Pair with a side of edamame or a cucumber salad.
Suggested side dishes:
Edamame or cucumber salad.
Troubleshooting advice:
If the broth is too salty, add more water to dilute it.
Food safety advice:
Make sure to use clean mason jars and wash your hands before handling the food.
Food history:
Ramen is a Japanese dish that originated in China. It is typically made with wheat noodles and a meat or fish-based broth.
Flavor profiles:
This miso ramen cup noodle recipe has a savory and umami flavor from the miso paste, soy sauce, and sesame oil.
Serving suggestions:
Serve hot and enjoy as a quick and easy meal on-the-go.
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Region: Japanese