Gluten Free Ramen Noodles

Step 1

Place all the bouillon ingredients in a medium-size bowl and mix to combine well. Place in a resealable glass container (a small mason jar works great), and set aside.

Step 2

Cook the noodles one nest at a time according to the package directions or by boiling them in about a quart of water until they separate and begin to soften.

Step 3

Drain in a colander and rinse with cold water to stop the cooking, and set them aside briefly.

Step 4

If you don’t plan to assemble the noodle cups right away, toss the softened noodles in a tiny bit of extra virgin olive oil to prevent clumping.

Step 5

Set out four heat-safe jars that can accommodate about 20 fluid ounces in volume (I use 19.6-ounce straight-sided Weck jars).

Step 6

In each jar, layer the ingredients in the following order: about 1 cup total vegetables (spinach leaves, carrots, blanched mushrooms, blanched sugar snap peas), 1/2 cup tofu or chicken, 1 1/2 teaspoons miso paste, 1 teaspoon tamari, one nest of softened noodles, 1 tablespoon bouillon powder and, finally, scallion greens to taste.

Step 7

Cover and store in the refrigerator until ready to serve.

Step 8

You can store assembled cups for up to 3 days if your ingredients are fresh.

Step 9

When ready to serve, if the assembled cup has been refrigerated, allow it come to close to room temperature first.

Step 10

Then, fill each container with boiling water (leaving a small space to permit covering the container) and cover tightly.

Step 11

Allow the container to steep for 2 minutes. Open, stir gently and enjoy.