Low-Calorie • Vegetarian

Active 25 min

Total 25 min

Spicy Ramen with Mushrooms & Spinach

Chinese chile-garlic sauce is a double-duty ingredient in this vegetarian ramen-in-a-jar, adding a touch of spicy heat and garlicky flavor too. Look for this blend of ground chiles, garlic and vinegar in the Asian section of large supermarkets. (Photos: photo & photo.)

Equipment: Three 1½-pint wide-mouth canning jars

• 1½ tablespoons reduced-sodium vegetable bouillon paste (see Stock (or Broth) Up!)
• 1½ teaspoons white miso (see Tip)
• 1½ teaspoons chile-garlic sauce
• 1½ teaspoons grated fresh ginger
• ¾ cup shredded carrot
• ¾ cup sliced shiitake mushroom caps (about 1½ ounces)
• 1½ cups chopped baby spinach
• 3 hard-boiled eggs, peeled and halved (see Tip)
• 1½ cups cooked ramen noodles (see Tip)
• 3 tablespoons sliced scallions
• ¾ teaspoon toasted sesame seeds
• 3 cups very hot water, divided

1. Add ½ tablespoon bouillon paste and ½ teaspoon each miso, chile-garlic sauce and ginger to each of three 1½-pint canning jars. Layer ¼ cup each carrot and mushrooms, ½ cup spinach, 2 egg halves and ½ cup noodles into each jar. Top each with 1 tablespoon scallions and ¼ teaspoon sesame seeds. Cover and refrigerate.

2. To prepare each jar: 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. Stir to make sure the miso is dissolved. 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 366 | Fat 7g (sat 2g) | Cholesterol 240mg | Carbs 64g | Total sugars 2g (added 0g) | Protein 16g | Fiber 12g | Sodium 866mg | Potassium 219mg.

Nutrition bonus: Vitamin A (135% daily value) | Iron (26% dv) | Folate (22% dv).