Create a comforting lunch to-go with ramen in a jar! Earthy shiitake mushrooms and noodles in a rich broth with brighten your lunchtime and fill you up for the afternoon. Recipe Author: Mushroom Council
- Keyword - Mushrooms, Soup
- Prep Time - 15 Minutes
- Cook Time - 10 Minutes
Ingredients
- 2 tbsp - extra virgin olive oil
- 6 oz - shiitake mushrooms - sliced
- 4 tbsp - chicken bouillon paste - or broth base
- 1 tbsp - low-sodium soy sauce
- 1 tsp - Asian-style hot sauce - such as Sriracha
- 2 cups - shredded carrots
- 5 - green onions - white and green portion sliced
- 8 oz - Asian noodles - cooked according to package directions (ramen or yakisoba work well)
- 1 cup - diced cucumber
- 1/2 cup - fresh cilantro - chopped
- 4 16 oz - wide-mouth jars with lids
- 3/4 cup - boiling water for each jar - when ready to serve
Instructions
1. Heat olive oil in a medium skillet over medium-high heat. Add mushrooms and cook until browned and tender, 8-10 minutes.
2. Stir the bouillon paste, soy sauce and hot sauce in a small bowl. Spoon an equal amount into the bottom of each jar.
3. 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.
4. Lastly, add 1/4 cup of diced cucumber and 2 tablespoons of cilantro.
5. 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.
