An easy meal prep/lunch idea for the week, these instant noodles are healthier, and delicious!
1 pack ramen noodles
3 sprigs green onion
½ medium carrot (shredded)
1 tbsp fresh ginger (grated)
¾ cup soft tofu (cubed)
1 tbsp miso
1 tbsp tamari
1 ½ tsp sambal garlic chili paste
1 ½ tsp sesame oil
1 ½ tsp rice wine vinegar
1 tsp vegetable bouillon paste
Boiling water to fill the jar
Chop the green onion into small pieces.
Prepare the carrot, ginger + tofu. Set aside.
Cut the dry ramen noodles into quarters.
In a bowl, combine the miso, tamari, garlic chili paste, sesame oil, rice wine vinegar, and bouillon paste. Mix to combine.
Stack your ingredients in a 750ml / 26oz jar.
Pour in boiling water until 1 ½ inch from the top of the jar.
Seal the jar and allow it to sit for 10 – 15 minutes.
At this point, you can enjoy it once cooked or set in the fridge until ready to enjoy!
Prepare the ramen a few days in advance! It can keep in the fridge for 4 – 5 days.
You can add ANY extra spices or vegetables that you wish. Customize it- because you’re eating it! But it is DELICIOUS as is! ☺
- Serving Size: 1
- Calories: 440
- Sugar: 4g
- Sodium: 1528.5mg
- Fat: 19.2g
- Saturated Fat: 2.5g
- Unsaturated Fat: 10.1g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 5g
- Protein: 34.2g
- Cholesterol: 0mg
Keywords: pot, soup, make, ramen, best