Shiitake Mushroom Ramen To-Go
Create a comforting lunch to-go with ramen in a jar! Earthy shiitake mushrooms and noddles in a rich broth with brighten your lunchtime and fill you up for the afternoon.
Recipe Author: Mushroom Council
Prep Time15 minutes
Cook Time10 minutes
Ingredients
- 2tbsp extra virgin olive oil
- 6oz. shiitake mushroomssliced
- 4 tbsp chicken bouillon pasteor broth base
- 1tbsp low-sodium soy sauce
- 1tsp Asian-style hot saucesuch as Sriracha
- 2cups shredded carrots
- 5 green onionswhite and green portion sliced
- 8oz. Asian noodlescooked according to package directions (ramen or yakisoba work well)
- 1cup diced cucumber
- 1/2cup fresh cilantrochopped
- 416 oz. wide-mouth jars with lids
- 3/4cup boiling water for each jarwhen ready to serve
Instructions
- Heat olive oil in a medium skillet over medium-high heat. Add mushrooms and cook until browned and tender, 8-10 minutes.
- Stir the bouillon paste, soy sauce and hot sauce in a small bowl. Spoon an equal amount into the bottom of each jar.
- Divide carrots into two portions. Sprinkle 1/4 of carrots into each jar. Top with an equal amount of green onions and remaining carrots. Add mushrooms to jars and top with 2 ounces of noodles.
- Lastly, add 1/4 cup of diced cucumber and 2 tablespoons of cilantro.
- Store jars in the refrigerator for up to three days. When ready to serve, boil 3/4 cup of water. Pour water into the jar. Stir well and enjoy this grab and go soup.