Mason Jar Ramen Soup
Makes 4 large jars
Ramen noodles (1 brick per serving)
Broccoli (cut or break into bite size pieces)
8 green onions sliced
*Any other veggies you might like
1 teaspoon veggie boullion paste (in jar)
2 teaspoons low sodium soy sauce
1 squeeze (about an inch) of ginger paste (in a tube)
1 squirt of siracha (if you like heat)
Cook noodles according to package directions.
Layer all items equally in 4 jars. Place in fridge up to 5 days.
To heat: Open jar and add 2 cups boiling water. Place lid back on jar and let sit for 2 minutes. Shake a bit to mix. Empty into bowl or eat right in the jar! Enjoy!
follow @plantbaseduniversity on instagram for more vegan recipes too!! 🙂
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READY-TO-GO VEGAN RAMEN RECIPE (SUPER EASY) | Andrea Russett