Shiitake Mushroom Ramen To-Go

Create a comforting lunch to-go with ramen in a jar! Earthy shiitake mushrooms and noodles in a rich broth will brighten your lunchtime and fill you up for the afternoon.

Prep: 15 min | Cook: 10 min | Yield: 4 servings

Ingredients

• 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
• 1/2 cup chopped, fresh cilantro
• 4 (16 ounce) wide-mouth jars with lids
• 3/4 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 into two portions. Sprinkle 1/4 cup carrots into each jar. Top with an equal amount of green onions and remaining carrots. Add mushrooms to jars and top with 2 ounces noodles.
4. Lastly, add 1/4 cup diced cucumber and 2 tablespoons cilantro.
5. Store jars in the refrigerator for up to three days.
6. When ready to serve, boil 3/4 cup of water. Pour water into the jar. Stir well and enjoy.

Notes

You can choose any of your favorite Asian-style noodles, but ramen or yakisoba work especially well in this recipe.

Attribution

Recipe and photo used with permission from: The Mushroom Council