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Title: D.I.Y. Ramen Soup
Categories: Pasta, Herbs, Chilies, Vegetables, Poultry
Yield: 2 servings

3 oz Block ramen noodles
1 tb Chicken base
2 ts Sriracha chile sauce (Huy
- Fong)
1 ts Minced fresh gingerroot
1/2 c Shredded carrots
1/2 c Shredded cabbage
2 Radishes; halved, sliced
1/2 c Sliced fresh shiitake
- mushrooms
1 c Shredded cooked chicken
- breast
1/4 c Fresh cilantro leaves
2 Lime wedges
1 lg Hard-boiled egg; halved
4 c Boiling water

Cook ramen noodles according to package directions (do
not use seasoning packet); cool.

In each of two 1 qt. wide-mouth canning jars, layer half
the ramen noodles, chicken base, chili sauce, ginger,
carrots, cabbage, radishes, mushrooms, chicken and
cilantro in the order listed. Place lime wedges and egg
halves in two 4 oz. glass jars or other airtight
containers. Cover all 4 containers and refrigerate until
ready to serve.

To serve, pour 2 cups boiling water into each 1-qt. jar;
let stand until warmed through or until chicken base has
dissolved. Stir to combine seasonings. Squeeze lime
juice over soup; place an egg half on top.

Michelle Clair, Seattle, Washington

Makes: 2 servings

RECIPE FROM: https://www.tasteofhome.com

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