Mason Jar Picnic Ramen

Mason Jar Picnic Ramen

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Mason Jar Picnic Ramen

4 servings

Ingredients:

4 packages Koyo Shiitake Mushroom Ramen
1 cup fresh or thawed frozen shelled edamame
8 shiitake mushrooms, stems discarded, caps sliced
1 cup sugar snap peas, cut lengthwise into thin ribbons
8oz extra firm tofu, cut into ½” cubes
6 cups reduced-sodium vegetable or chicken broth
Sriracha, soy sauce, and/or toasted sesame oil, for garnish

Directions:

  1. Break each ramen noodle block into rough chunks and divide between 4 pint jars.
  2. Divide edamame, mushrooms, peas, and tofu between jars.
  3. In a medium saucepan bring vegetable or chicken broth and the contents of the ramen seasoning packets to a rolling boil. Pour 1½ cups boiling broth over the contents of each jar, and cover tightly with a lid.
  4. Let sit at room temperature up to 2 hours or serve as soon as 20 minutes after preparing. 
  5. Garnish with sriracha, soy sauce, and/or sesame oil to taste before serving.