.Vegetarian Ramen To-Go.
Updated: Mar 5
New year... New goals.
This year I'm committed to lightening my carbon footprint on the plant and that journey starts with moving away from using plastics. It's a challenge and one I am throughly intimidated by but I can't think of a better place to start than my own kitchen. Baby-steps right?
First first baby-step forward... Move away from plastic containers (i.e. Tupperware) by replacing them with glass jars, bowls, containers, etc. This process feels daunting but my plan is to replace 1-2 items a month and slowly begin to actualize the change I wish to see in my home and manifest that into the world...(deep stuff, I know) But, it does start with all of us making one small change at a time. So, goodbye Tupperware (I can never find the matching lid anyway!) and hello glass containers.
This soup recipe doesn't call for a glass mason jar but, it sure is cute all packaged up that way... So, why not recycle one Tupperware and replace it with a glass jar?!
I picked up two large jars at Whole Foods for $21.00... Not cheap, but worth it. Be mindful to buy jars that are microwavable and dishwasher safe. Metal lids will need to be removable if you plan on using them to reheat food. Pictured above is a lid that wouldn't be safe for microwaves but is perfect for storage because of its air tight seal. Buy one of each.
Ok... Now that we have attempted to save our beautiful earth, let's get back to talking about food.
New year means new lunch ideas... And, who doesn't love soup to-go? This Vegetarian Ramen is simple, delicious, and completely customizable. The veggies that I used are some of my favorites but, it's your choice to add or subtract ingredients as you see best. It's your belly... You know what it likes.
The fun of this soup is that you can prepare it, take it to work with you, and then when you're ready to eat, heat the broth separately (microwave) and add it to the mason jar without any of the veggies getting soggy.
You ready? Let's do this.
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.Vegetarian Ramen To-Go.
Small bushel of broccolini-section into smaller pieces and trim the stalks
Large carrot- Peeled and julienned (or cut into thin slices)
Jalapeño- Sliced thin (seeds in or out: preference of spice level)
Shiitake mushrooms- sliced
Baking and Spices:
1-2 packages of Ramen noodles
Ginger paste or powder (optional)
In a medium size pot heat 4-6 cups of vegetable broth with 1/2 cup of soy sauce and two tablespoons of ginger paste on your stove top. Stir to help the ginger absorb into the liquid.
While the broth is warming bring a small pot of water (2-3 cups of water) to boil and cook the ramen noodles for 2-3 minutes. Without draining the water remove the noodles and set aside. If you do not have a basket round (perfect for cooking noodles) you can remove the noodles with tongs.
Blanch the broccolini for 3-4 minutes in the remaining boiling water and set aside. Broccolini should be just fork tender but not mushy.
There are two ways to cook the mushrooms for this soup. If you prefer to sauté them before adding them to the jar, sauté lightly with a touch of oil and salt. Otherwise, leave them raw and let the heat of the broth cook the mushrooms.
Be sure the jars are clean and sterile.
Now it's time to assemble your Ramen Jars... Remember, the quantity of veggies you put into each jar is completely up to you! This is your soup jar... Make it what you want.
Begin by placing the broccolini at the bottom of the jar, then layer in the carrot slices, mushrooms, Ramen noodles, more mushrooms, jalapeño slices, bean sprouts and finish with a dash of Sriracha. If you're ready to eat pour in the hot broth and close the lid tight. I like to give my jar a gentle shake to move all the broth and Sriracha around the veggies.
Then let sit for 2-5 minutes to par cook the raw vegetables as well as cool to a comfortable temperature.
If you're planning on taking your soup jar to-go, pour the broth into a microwave safe jar and seal up both jars tightly. When you're ready to eat warm up the broth, pour it into the soup jar and let sit for 2-5 minutes. Then EAT.
Chopsticks and a spoon would be handy for this dish... But, if you're chopstick shy a fork and spoon work just as well! Either way... Enjoy your lunch.
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