Ingredients
1 package (3 ounces) ramen noodles1 tablespoon reduced-sodium chicken base1 to 2 teaspoons Sriracha chili sauce1 teaspoon minced fresh gingerroot1/2 cup shredded carrots1/2 cup shredded cabbage2 radishes, halved and sliced1/2 cup sliced fresh shiitake mushrooms1 cup shredded cooked chicken breast1/4 cup fresh cilantro leaves2 lime wedges1 hard-boiled large egg, halved4 cups boiling water
Preparation
Cook ramen noodles according to package directions (do not use seasoning packet); cool.
In each of two 1-qt. wide-mouth canning jars, layer half of each ingredient in the following order: ramen noodles, chicken base, chili sauce, ginger, carrots, cabbage, radishes, mushrooms, chicken and cilantro. Place lime wedges and egg halves in two 4-oz. glass jars or other airtight containers. Cover all 4 containers and refrigerate until ready to serve.
To serve, pour 2 cups boiling water into each 1-qt. jar; let stand until warmed through or until chicken base has dissolved. Stir to combine seasonings. Squeeze lime juice over soup; place an egg half on top.
