elevates the standard salad to a level of WOW!
takes greens beyond salads and sandwiches!
uses as sandwich fillers, lettuce cups, or a quick & easy salad
give us all the ramen cups! this recipe is one of those "how did i live without this hack" moments. cup noodles, ready to travel, with fresh mushrooms tofu and arugula?
and that's not all. turns out this perfectly seasoned combo can sit in a jar for up to a week in your fridge, just waiting for you to take it along and add some boiling water before eating. talk about preparing for future flavor.
Serving size 4
2 tablespoons olive oil
2.35oz/1 cup shiitake mushrooms, stemmed and sliced
2 tsp minced ginger
4 teaspoons sesame oil
1/2 block firm tofu, cut into ½” cubes
4 cups cooked ramen
4 tablespoons white miso
2 cups/ ¼ box organic girl baby arugula
2 scallions, sliced
4 Pint-sized wide-mouth jar
1. In a medium-sized skillet, heat olive oil over medium-high heat. Add shiitake mushrooms, and saute until starting to soften, 2 minutes. Add ginger, and continue to cook until mushrooms are golden, an additional 2 minutes. Drizzle with sesame oil and set aside.
2. In four wide-mouth pint jars, layer miso, mushrooms, and tofu into the base layer. Add 1 cup cooked ramen noodles on top. Add ¼ cup organic girl arugula and scallions to the top, along with a pinch of salt, and close jars. Can keep in the fridge 1 week.
3. When ready to use, add 1 cup/8oz boiling water to pint jar to cover ramen. Add lid back on jar and allow to steep 4-5 minutes. Stir gently to combine all layers.
50/50
baby arugula
baby spring mix
romaine
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butter, plus!
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recipe reviews (1)
Laura
Wow. Made this for my lunch tomorrow and Tried this tonight, Delicious 👏👍🏻