Low-Calorie • Heart-Healthy • Vegetarian

Active 25 min

Total 25 min

Sichuan Ramen with Cabbage and Tofu

Sichuan Province in the southwestern corner of China is known for its fiery dishes. Here, the richness of tahini tempers the spicy chile paste and brings a familiar sesame oil-like flavor to the soup. Sichuan peppercorns add a pleasantly mouth-numbing heat that’s also a calling card for dishes from this region. Buy them at Asian markets or online. There’s no great substitute for these peppercorns, but if you can’t find them, try making this with the same amount of Chinese five-spice powder instead. (Photos: photo & photo.)

Equipment: Three 1½-pint wide-mouth canning jars

• 6 teaspoons Sichuan chile-bean sauce (toban djan) or chile-garlic sauce
• 6 teaspoons tahini
• 1½ teaspoons reduced-sodium vegetable bouillon paste (see Stock (or Broth) Up!)
• 1½ teaspoons Chinese rice wine
• 1½ teaspoons packed light brown sugar
• ¾ teaspoon black vinegar (see Tip)
• 3 cups shredded napa cabbage
• 9 ounces extra-firm tofu, cut into ½-inch cubes (about 1½ heaping cups)
• ¾ teaspoons Sichuan peppercorns, coarsely ground
• 1½ cups cooked black or brown rice ramen noodles (see Tip)
• 1½ teaspoons toasted sesame seeds
• 3 cups very hot water, divided

1. Add 2 teaspoons each chile-bean sauce (or chile-garlic sauce) and tahini, ½ teaspoon each bouillon paste, rice wine and brown sugar and ¼ teaspoon vinegar to each of three 1½-pint canning jars. Layer 1 cup cabbage, 3 ounces tofu (about ½ cup), ¼ teaspoon ground peppercorns and ½ cup ramen noodles into each jar. Top each with ½ teaspoon sesame seeds. Cover and refrigerate.

2. To prepare each jar: Add 1 cup very hot water to the 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 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 396 | Fat 12g (sat 2g) | Cholesterol 50mg | Carbs 61g | Total sugars 3g (added 2g) | Protein 19g | Fiber 11g | Sodium 578mg | Potassium 337mg.

Nutrition bonus: Calcium & Iron (29% daily value) | Vitamin C (20% dv).

Black vinegar—or ching-kiang vinegar—adds a rich, smoky flavor to many Chinese dishes. Look for it in Asian markets and specialty food shops. Balsamic, sherry or white vinegars can be used as substitutes.