Ramen jars 🍜

Ingredients

• 2 tablespoons Miso Paste (red or white miso, for the broth base)
• 1 teaspoon Sesame Oil (toasted sesame oil for aroma)
• 1 teaspoon Soy Sauce (low‑sodium, optional for extra saltiness)
• 1 teaspoon Sriracha (hot sweet chili sauce)
• 1/2 cup Red Bell Pepper (thinly sliced)
• 1/2 cup Carrot (julienned, peeled)
• 1/2 cup Bean Sprouts (rinsed and drained)
• 200 grams Firm Tofu (pressed and cubed)
• 1/4 cup Green Peas (frozen, thawed)
• 100 grams Quick‑Cooking Noodles (any quick‑cooking ramen or wheat noodles)
• 2 cups Hot Water (for broth and noodle cooking)

Instructions

1. Make the Flavor Base

   In a small mixing bowl combine miso paste, sesame oil, soy sauce (if using), and sriracha. Stir until the mixture is smooth and the miso is fully dissolved.

   Time: PT2M

2. Prep Vegetables and Protein

   Slice the red bell pepper, julienne the carrot, rinse the bean sprouts, cube the pressed tofu, and thaw the green peas.

   Time: PT5M

3. Cook the Noodles

   Bring 2 cups of water to a rolling boil in the saucepan. Add the quick‑cooking noodles and cook according to package directions (about 3‑4 minutes) until al dente. Drain and set aside.

   Time: PT4M

   Temperature: 212°F

4. Assemble the Broth and Finish

   Return the saucepan to low heat, add the hot water (or the water you just boiled), and pour in the prepared flavor base. Stir until the miso fully dissolves. Add the sliced peppers, carrots, bean sprouts, tofu cubes, and green peas. Simmer gently for 2 minutes until vegetables are just tender.

   Time: PT5M

   Temperature: 190°F

5. Serve

   Divide the cooked noodles between two serving bowls, ladle the hot broth and vegetables over them, and garnish with extra sriracha, toasted sesame seeds, or chopped scallions if desired.

   Time: PT1M

Nutrition Facts

Calories

240

Protein

10g

Carbohydrates

38g

Fat

5g

Fiber

3g