Diy Instant Noodles With Vegetables And Miso-Sesame Broth

• 2 teaspoons grated fresh ginger
• 8 teaspoons miso paste
• 8 teaspoons high quality vegetable base such as Better Than Bouillon
• 4 tablespoons tahini
• 4 teaspoons toasted sesame seeds
• 4 teaspoons soy sauce
• 1 cup shredded carrots
• 1 cup thinly sliced shiitake mushroom caps
• 2 cups roughly torn fresh spinach leaves
• 4 small nests rice noodles or pre-cooked ramen or Italian pasta (see note above)
• 1 cup minced fresh scallions
• 1/2 cup pickled ginger

1. 1
2. Divide ginger, miso, vegetable base, tahinig, sesame seeds, soy sauce, carrots, mushrooms, spinach, and noodles evenly between 4 resealable glass jars. Season lightly with salt and pepper. Divide scallions and ginger between 4 small zipper-lock bags and seal bags, squeezing out all of the air. Tuck bags into jars and seal. Refrigerate for up to 4 days.
3. 2
4. When ready to serve, remove scallion/ginger packet and add boiling water to the top of the jar. Seal jar and let sit 2 minutes. Open jar, stir in scallions and ginger, and serve.

ginger, miso paste, vegetable base, tahini, sesame seeds, soy sauce, carrots, shiitake mushroom, fresh spinach leaves, rice noodles, fresh scallions, pickled ginger

Taken from www.epicurious.com/recipes/member/views/diy-instant-noodles-with-vegetables-and-miso-sesame-broth-53066041 (may not work)