Low-Calorie

Active 25 min

Total 25 min

Shrimp & Kimchi Noodle Soup

Ubiquitous in Korean cuisine, kimchi adds heat and a little funk to this DIY soup-to-go. Look for it near other refrigerated fermented vegetables. (Photos: photo & photo.)

Equipment: Three 1½-pint wide-mouth canning jars

• 3 teaspoons reduced-sodium chicken bouillon paste (see Stock (or Broth) Up!)
• 3 teaspoons gochujang (Korean chile paste) or chile-garlic sauce
• 1½ cups chopped cabbage
• 1½ cups sliced mushrooms
• ¾ cup chopped kimchi
• 9 ounces peeled cooked shrimp
• 1½ cups cooked rice noodles (see Tip)
• 1 radish, thinly sliced
• 3 teaspoons chopped fresh cilantro
• 3 lime wedges
• 3 cups very hot water, divided

1. Add 1 teaspoon each bouillon paste and gochujang to each of three 1½-pint canning jars. Layer ½ cup each cabbage and mushrooms, ¼ cup kimchi, 3 ounces shrimp and ½ cup noodles into each jar. Top each with some radish slices, 1 teaspoon cilantro and a lime wedge. Cover and refrigerate.

2. To prepare each jar: Squeeze the lime into the jar (discard the wedge). Add 1 cup very hot water to a jar, cover and shake until the seasonings are dissolved. Uncover and microwave on High in 1-minute increments until steaming hot, 2 to 3 minutes total. Stir well. Let stand a few minutes before eating.

►► MAKE AHEAD: Prepare through Step 1. Refrigerate covered jars for up to 3 days.

Serves 3: 2 cups each

Calories 239 | Fat 1g (sat 0g) | Cholesterol 161mg | Carbs 32g | Total sugars 5g (added 1g) | Protein 26g | Fiber 3g | Sodium 926mg | Potassium 408mg.

Nutrition bonus: Vitamin C (26% daily value).

For 1½ cups cooked noodles, start with 3 to 4 ounces. Boil the noodles about 1 minute less than the package directions so they are slightly underdone. Drain and rinse well with cold water before assembling jars.