Ingredients
2tsplow sodium chicken bouillon paste,such as Better Than Bouillon
½tspfresh ginger,finely grated
2tspsweet thai chili sauce
1tsprice wine vinegar
½tspchili garlic paste
⅓cupchicken,shredded
½cupNapa cabbage,shredded
1cupbrown rice ramen noodles,cooked
1tbspscallions,thinly sliced
¼cupmint leaves,cilantro or thai basil
water,very hot or boiling
2tspwhite miso paste
2tsplow sodium soy sauce
½tspfresh ginger,finely grated
½tspsesame oil,toasted
¼tspsriracha
½cupcubes firm tofu,(½ inch)
⅓cupsnow peas,thinly sliced
1cupthin rice vermicelli,uncooked
handful spinach leaves
1tbspscallions,finely sliced
water,very hot or boiling
Preparation
For making either of the versions here, layer the ingredients into the jar in the order listed: paste and seasoning ingredients, followed by the protein, vegetables, noodles, and scallions (and the spinach leaves, for the Miso and Tofu Noodle Cups).
If making the Chicken in Spicy Broth, wrap the herbs in plastic wrap to make an airtight package.
Place on top of the other ingredients.
Close the jar with a lid and refrigerate for up to 4 days.
Remove the herb package from the Chicken with Spicy Broth.
Pour enough boiling water over the ingredients to come to the top of the jar.
Cover with the lid and let steep for 4 to 5 minutes. (If making Noodles Cups with Tofu and Miso, the noodles should be soft and no longer crunchy; steep for longer if needed.)
Remove the lid and stir the contents with chopsticks or a fork to distribute the flavorings.
Transfer to a bowl and top with the fresh herbs.
