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Shiitake Mushroom Ramen To-Go

Shiitake Mushroom Ramen To-Go

If you are looking for lunch-on-the-go look no further than this Shiitake Mushroom Ramen. Umami-rich shiitake mushrooms and noodles combine in a savory broth that will brighten your lunchtime routine. This ramen-in-a-jar can be made ahead of time and enjoyed throughout the week, for an easy heat-and-serve lunch!

Ingredients

Scale
  • 2 tablespoons extra virgin olive oil
  • 6 ounces shiitake mushrooms, sliced
  • 4 tablespoons chicken bouillon paste or broth base
  • 1 tablespoon low-sodium soy sauce
  • 1 teaspoon Asian-style hot sauce (such as Sriracha)
  • 2 cups shredded carrots
  • 5 green onions, white and green portion sliced
  • 8 ounces Asian noodles, cooked according to package directions
  • 1 cup diced cucumber
  • ½ cup chopped, fresh cilantro
  • four 16-ounce wide-mouth jars with lids
  • ¾ 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 to 10 minutes.
  2. Stir bouillon paste, soy sauce and hot sauce in a small bowl. Spoon equal amount into bottom of each jar.
  3. Divide carrots in two portions. Sprinkle ¼ cup 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 ¼ 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 ¾ cup of water.
  6. Pour water into the jar. Stir well and enjoy.

Keywords: Mushroom Ramen, Shiitake Ramen Soup, Mushroom Ramen in a Jar