Homemade Cup of Noodles

Ingredients

• For Noodle Cups with Chicken in a Spicy Broth:
• 2 teaspoons low-sodium chicken bouillon paste (such as Better Than Bouillon)
• 1/2 teaspoon finely grated fresh ginger
• 2 teaspoons sweet Thai chili sauce
• 1 teaspoon rice wine vinegar
• 1/2 teaspoon chili garlic paste
• 1/3 cup shredded chicken
• 1/2 cup shredded Napa cabbage
• 1 cup cooked brown rice ramen noodles
• 1 tablespoon thinly sliced scallions
• 1/4 cup herb leaves such as mint, cilantro, or Thai basil
• Very hot or boiling water
• For Noodle Cups with Miso and Tofu:
• 2 teaspoons white miso paste
• 2 teaspoons low-sodium soy sauce
• 1/2 teaspoon finely grated fresh ginger
• 1/2 teaspoon toasted sesame oil
• 1/4 teaspoon Sriracha
• 1/2 cup (1/2-inch) cubes firm tofu
• 1/3 cup thinly sliced snow peas
• 1 cup uncooked thin rice vermicelli
• Small handful spinach leaves
• 1 tablespoon finely sliced scallions
• Very hot or boiling water

Method

1. Layer the ingredients into the jar: For making either of the versions here, layer the ingredients into the jar in the order listed: paste and seasoning ingredients, followed by the protein, vegetables, noodles, and scallions (and the spinach leaves, for the Miso and Tofu Noodle Cups).
2. If you're making the Chicken in Spicy Broth, wrap the herbs in plastic wrap to make an airtight package. Place on top of the other ingredients.
3. Close the jar with a lid and refrigerate for up to 4 days.
4. When you're ready to eat, heat the soup: Remove the herb package from the Chicken with Spicy Broth. Pour enough boiling water over the ingredients to come to the top of the jar. Cover with the lid and let steep for 4 to 5 minutes. (If you're making Noodles Cups with Tofu and Miso, the noodles should be soft and no longer crunchy; steep for longer if needed.)
5. Remove the lid and stir the contents with chopsticks or a fork to distribute the flavorings. Transfer to a bowl and top with the fresh herbs.
6. Enjoy!