Keep warm this autumn with a hug in a mug. Make your own cup of instant soup at home or pack several jars at once to take to work for easy lunches throughout the week.
Ingredients
1 ½ tbsp reduced-sodium vegetable bouillon paste
1 ½ tsp white miso
1 ½ tsp chilli-garlic sauce
1 ½ tsp grated ginger
¾ cup shredded carrot
¾ cup sliced shiitake mushrooms
1 ½ cups chopped baby spinach
3 hard-boiled eggs, halved
1 ½ cups cooked ramen noodles
3 tbsp sliced spring onions
¾ tsp sesame seeds
3 cups very hot water, divided
Method
Step 1: Place 1/2 tbsp bouillon paste, 1/2 tsp miso, 1/2 tsp chili-garlic sauce and 1/2 tsp ginger in 3 jars. Layer 1/4 cup carrot, 1/4 cup mushrooms, 1/2 cup spinach, 2 egg halves and 1/2 cup noodles in each jar. Top each with 1 tbsp spring onion and 1/4 tsp sesame seeds. Close the jars. Refrigerate for up to 3 days.
Step 2: To make one jar of noodles, add 1 cup of very hot water to one jar. Close the jar and shake to combine. Microwave uncovered on high in 1-min increments for 2 to 3 mins. Let stand for 5 mins. Stir before eating.
