DIY Instant Noodles
Ingredients
The noodles
The vegetables and tofu
-
3
sprigs
green onion
-
½
medium
carrot, shredded
-
1
tbsp
fresh ginger, grated
-
¾
cup
soft tofu, cubed
The broth and seasoning
-
1
tbsp
miso
-
1
tbsp
tamari
-
1½
tsp
sambal garlic chili paste
-
1½
tsp
sesame oil
-
1½
tsp
rice wine vinegar
-
1
tsp
Better Than Bouillon Vegetable Stock Paste
-
to fill the jar
boiling water
Instructions
- Chop the green onion into small pieces.
- Prepare the carrot, ginger, and tofu, and set aside.
- Cut the dry ramen noodles into quarters.
- In a bowl, combine the miso, tamari, garlic chili paste, sesame oil, rice wine vinegar, and bouillon paste, and mix to combine.
- Stack your ingredients in a 750ml / 26oz jar.
- Pour in boiling water until 1½ inch from the top of the jar.
- Seal the jar and allow it to sit for 10 to 15 minutes.
- Enjoy it once cooked or set in the fridge until ready to enjoy.
Nutrition Facts (estimated)
Servings
1
Calories
440
Total fat
19.2g
Total carbohydrates
35g
Total protein
34.2g
Sodium
1528.5mg
Cholesterol
0mg
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