We like the idea of a warm, comforting soup at lunchtime at your desk or anywhere. We love quick and easy but don’t like the chemicals and preservatives in many of the popular brands of Ramen. Make your own Better Than Ramen quickly and easily with these suggestions.
Special equipment:
1 quart glass canning jar (this size gives plenty of room for the goodies and for the noodles to expand)
3 cup insulated beverage container
Better Than Ramen
Servings
2 Servings
Ingredients
- 2 ounces rice stick noodles soaked in very hot water for 10 minutes, then drained
- 1 cup shredded bok choy cabbage kale, or baby spinach
- 2 celery ribs sliced thinly
- 1 medium carrot grated
- ½ small red pepper diced
- 1 baby beet grated
- ½ cup tofu cut into cubes
- 2 teaspoons fresh grated ginger
- 3 scallions thinly sliced
- ½ cup cooked chicken turkey, or leftover brisket, shredded (optional)
- 2½ cups chicken or veggie broth homemade or purchased, heated to a simmer and transferred to insulated container
Instructions
- Layer rice stick noodles, bok choy, celery, carrot, red pepper, beet, tofu, ginger, scallions, and meat (if using) in the glass jar. Store in refrigerator for up to 2 days. If no refrigeration is available, eliminate meat.
- Fifteen minutes before eating, pour broth over veggies and noodles. Cover and allow to steep for 15 minutes. Stir and eat.
It really depends on the rice noodles you use, many will be fine just to add broth, but in testing we found many didn’t get soft enough and if you take them to go and don’t have a way to heat them more I felt it was better safe than sorry.
Tamar Genger MA, RD
Executive Editor
http://www.joyofkosher.com
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Twitter @joyofkosher
You think it’s necessary to precook the rice noodles? Won’t they cook in the 15 min?