Black Rice Noodle Soup in a Jar with Kale, Shiitake & Carrots
Servings
2people
Servings
2people
Ingredients
  • 1 cup torn kale leaves (thick centers removed)
  • 1/2cup thinly sliced shiitake mushrooms
  • 1/2cup julienned or grated carrot
  • 2tablespoons fresh lime juice
  • 1 tablespoon miso paste
  • 1tablespoon powdered vegetable broth
  • 1tablespoon tahini
  • 2teaspoons finely minced ginger
  • 2teaspoons soy sauce
  • 2teaspoons sesame seeds
  • 23-ounce nests of black rice ramen, slightly undercooked
  • 1/2cup chopped chives or green onions
Instructions
  1. In a large bowl, toss together kale, mushrooms and carrots. In a small bowl, whisk together lime juice, miso paste, powdered broth, tahini, ginger, soy sauce and sesame seeds.
  2. To assemble jars, divide slightly cooked rice noodles among two widemouth 16-ounce jars with hinged lids. Divide kale mixture and lime juice mixture among jars, tapping down gently on ingredients with the back of a spoon. Top with chives.
  3. Seal jars tightly and refrigerate up to 5 days. To eat, remove jar from refrigerator 15 minutes before eating (this allows the cold glass jar to acclimate to room temperature so it won’t crack). Heat 2-1/2 cups water in a microwave or over stovetop. Pour water over ingredients in each jar, dividing water equally among jars. Let sit for 3 minutes, stir and eat.