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<\/p>\nShiitake Mushroom Ramen To-Go<\/p>\n
<\/p>\n
2 T. extra virgin olive oil<\/p>\n
6 ounces shiitake mushrooms, sliced<\/p>\n
4 T. chicken bouillon paste or broth base<\/p>\n
1 T. low-sodium soy sauce<\/p>\n
1 tsp. Asian-style hot sauce (such as Sriracha)<\/p>\n
2 C. shredded carrots<\/p>\n
5 green onions, white and green portion sliced<\/p>\n
8 ounces Asian noodles, cooked according to package directions<\/p>\n
1 C. diced cucumber<\/p>\n
\u00c2\u00bd C. chopped, fresh cilantro<\/p>\n
four 16-ounce wide-mouth jars with lids<\/p>\n
\u00c2\u00be C. boiling water for each jar, when ready to serve<\/p>\n
<\/p>\n
Heat olive oil in a medium skillet over medium-high heat. Add mushrooms and cook until browned and tender, 8 to 10 minutes. Stir bouillon paste, soy sauce and hot sauce in a small bowl. Spoon equal amount into bottom of each jar. Divide carrots in two portions. Sprinkle \u00c2\u00bc C. of carrots into each jar. Top with an equal amount of green onions and remaining carrots. Add mushrooms to jars and top with 2 ounces of noodles. Lastly, add \u00c2\u00bc C. of diced cucumber and 2 T. of cilantro. Store jars in the refrigerator for up to three days. When ready to serve, boil \u00c2\u00be C. of water. Pour water into the jar. Stir well and enjoy.<\/p>\n","protected":false},"excerpt":{"rendered":"
Shiitake Mushroom Ramen To-Go 2 T. extra virgin olive oil 6 ounces shiitake mushrooms, sliced 4 T. chicken bouillon paste or broth base 1 T. low-sodium soy sauce 1 tsp. Asian-style hot sauce (such as Sriracha) 2 C. shredded carrots 5 green onions, white and green portion sliced 8 ounces Asian noodles, cooked according to package directions 1 C. diced cucumber \u00c2\u00bd C. chopped, fresh cilantro four 16-ounce wide-mouth jars with lids \u00c2\u00be C. boiling water for each jar, when…<\/p>\n