These Gluten Free Instant Noodle jars make for a pretty perfect desk lunch or a thoughtful gift for a friend that is under the weather.
1/2 tablespoon gluten free red miso paste
1 teaspoon Tamari
1 tablespoon gochujang
1 tablespoon nutritional yeast
1 vegan “beef”bouillon cube, crushed or ground in a spice grinder
1/4 cup shredded sturdy greens: Savoy or Napa cabbage, bok choy, or spinach
1/4 cup shredded carrots
1/4 cup vegan kimchi
1 nest gluten free brown rice ramen noodles, par cooked for 1 minute less than the package indicates.
1/2 cup diced tofu, shredded chicken, or 1/2 a boiled egg
1 tablespoon scallions, light and dark green parts, thinly sliced
Prep: In a clean glass jar that will hold up to 1/2 liter layer the ingredients in this order:
Miso paste, Tamari, gochujang, nutritional yeast, and ground bouillon cube. Top with shredded greens, carrots, and kimchi. Lightly spritz par cooked ramen noodles with Pompeian 100% Grapeseed Oil Spray before adding to the jar. Layer in the choice of protein and top with scallions.
Place a lid on the jar and store in the refrigerator for up to 5 days.
To serve: Add boiling hot water to the jar, leaving about an inch of space at the top is you can stir the soup. Let sit for 1 minute. Stir to incorporate all of the seasonings from the bottom of the jar. Eat immediately.