Diy Ramen Soup

Name: Diy Ramen Soup
Ingredients: 1 package (3 ounces) ramen noodles; 1 tablespoon reduced-sodium chicken base; 1 to 2 teaspoons Sriracha chili sauce; 1 teaspoon minced fresh gingerroot; 1/2 cup shredded carrots; 1/2 cup shredded cabbage; 2 radishes, halved and sliced; 1/2 cup sliced fresh shiitake mushrooms; 1 cup shredded cooked chicken breast; 1/4 cup fresh cilantro leaves; 1 large hard-boiled egg, halved; 2 lime wedges; 4 cups boiling water

13 ingredients

3 steps

Ingredients

1 package (3 ounces) ramen noodles
1 tablespoon reduced-sodium chicken base
1 to 2 teaspoons Sriracha chili sauce
1 teaspoon minced fresh gingerroot
1/2 cup shredded carrots
1/2 cup shredded cabbage
2 radishes, halved and sliced
1/2 cup sliced fresh shiitake mushrooms
1 cup shredded cooked chicken breast
1/4 cup fresh cilantro leaves
1 large hard-boiled egg, halved
2 lime wedges
4 cups boiling water

Directions

1

Cook ramen according to package directions; cool.
2

In each of two 1-qt. wide-mouth canning jars, divide and layer ingredients in the following order: ramen noodles, chicken base, chili sauce, ginger, carrots, cabbage, radishes, mushrooms, chicken and cilantro. Place egg and lime wedge in 4-oz. glass jars or other airtight containers. Cover all four containers and refrigerate until serving.
3

To serve, pour 2 cups boiling water into each 1-qt. glass jar; let stand until warmed through or until chicken base has dissolved. Stir to combine seasonings. Squeeze lime juice over soup and place egg on top.