-Boullion -Soy Sauce -Toasted Sesame Oil -Garlic Powder -Ginger Powder -Sesame Seeds -Sriracha
-Carrots -Mushrooms -Green Onions -Instant Ramen Blocks -Fresh Spinach
To each of the jars add the following: vegetable bouillon, soy sauce, toasted sesame oil, garlic powder, ginger powder, sesame seeds, and sriracha (you can add the sriracha here or use it to top your soup later).
Shred carrot and divide it between the jars.
Slice mushrooms and green onions. Divide the mushrooms and onions between the jars.
Bring a pot of water to a boil. Add two bricks of instant ramen. Boil for about 2 minutes, or just until the noodles are tender, but slightly under cooked. Drain the noodles in a colander and rinse briefly with cool water.
Add the rinsed and cooled noodles to the jars.
Add fresh spinach to each jar on top of the noodles.
Close the jars with a tightly-fitting lid and refrigerate for up to five days. When you’re ready to eat the soup, allow the glass to warm slightly (use your hands or sit at room temp for about 10 min), remove the lid and add boiling water.