DIY Ramen Soup
This fresh yet cozy favorite, prepped and served in a jar, is a healthier alternative to commercial varieties. Feel free to customize the veggies.
—Michelle Clair, Seattle, WA
Takes: 25 min. • Makes: 2 servings
1 pkg. (3 oz.) ramen noodles1 Tbsp. reduced-sodium chicken base1 to 2 tsp. Sriracha chili sauce1 tsp. minced fresh gingerroot½ cup shredded carrots½ cup shredded cabbage2 radishes, halved and sliced½ cup sliced fresh shiitake mushrooms1 cup shredded cooked chicken breast¼ cup fresh cilantro leaves2 lime wedges1 hard-boiled large egg, halved4 cups boiling water
1. Cook ramen noodles according to package directions (do not use seasoning packet); cool.
2. In each of two 1-qt. wide-mouth canning jars, layer half of each ingredient in the following order: ramen noodles, chicken base, chili sauce, ginger, carrots, cabbage, radishes, mushrooms, chicken and…
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Taste of Home (Digital) - 1 Issue, August/September 2022