TFJ Cooks: Ramen Noodles To-Go

3 years ago by TFJ

We can’t deny, we love ramen soup. The authentic one where you go restaurants and just slurps on the delicious soup. There are times where we get so busy at work we barely have time to go to the restaurants and queue. So on today’s TFJ Cooks, we’re going to teach you guys a step-by-step guide on how to cook your own To-Go Ramen.

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Imagine having a bowl of ramen the moment you crave for it, and it’s just within reach in your lunch box. This article is one that is not to be missed.

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Here are the ingredients as follows:

Ramen Noodles To-Go
Prep: 5 Mins | Total: 10 Mins
Serves: 1 instant noodle jar
Difficulty: Easy

1½ teaspoon Vegetable bouillon base ((amount may vary depending on the brand. We used Better Than Bouillon))
1 Tablespoon Chili garlic sauce ((such as Sriracha sauce))
1 teaspoon Tahini
2 Tablespoons Low sodium soy sauce
½ teaspoon Grated fresh ginger
1 package Instant ramen noodles, parcooked for 1 minute in boiling water, then shocked in cold water
¼ Cup Grated carrot
2 medium Mushrooms, sliced
¼ Cup Fresh spinach, chopped
1 Hard-boiled egg
1 Green onion, sliced
1 Lime wedge
1-2 Cups Hot water

1 Wide mouth pint-sized mason jar

Into the bottom of a wide mouth pint-sized mason jar, add the vegetable bouillon base, chili garlic sauce, tahini, soy sauce, and ginger.
Add the par-cooked ramen noodles, carrots, mushrooms and spinach.
Place the hard-boiled egg, green onions and lime wedge into a small plastic resealable bag and place the bag in the jar on top of the vegetables. Cover the jar with the lid and refrigerate it until you’re ready to use it, up to 4 days.
When you’re ready to eat it, remove the plastic bag and top the noodles and vegetables with enough hot water to cover them. Put the lid back on and let the jar sit for about 5 minutes.
Remove the lid and stir to evenly mix the broth ingredients together. Top the noodle with green onions, a squeeze of lime juice and the hard-boiled egg, cut in half.

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