Diy Ramen Soup

• 1 package (3 ounces) ramen noodles
• 1 tablespoon reduced-sodium chicken base
• 1 to 2 teaspoons Sriracha chili sauce
• 1 teaspoon minced fresh gingerroot
• 1/2 cup shredded carrots
• 1/2 cup shredded cabbage
• 2 radishes, halved and sliced
• 1/2 cup sliced fresh shiitake mushrooms
• 1 cup shredded cooked chicken breast
• 1/4 cup fresh cilantro leaves
• 1 large hard-boiled egg, halved
• 2 lime wedges
• 4 cups boiling water

1. Cook ramen according to package directions; cool.
2. In each of two 1-qt. wide-mouth canning jars, divide and layer ingredients in the following order: ramen noodles, chicken base, chili sauce, ginger, carrots, cabbage, radishes, mushrooms, chicken and cilantro. Place egg and lime wedge in 4-oz. glass jars or other airtight containers. Cover all four containers and refrigerate until serving.
3. To serve, pour 2 cups boiling water into each 1-qt. glass jar; let stand until warmed through or until chicken base has dissolved. Stir to combine seasonings. Squeeze lime juice over soup and place egg on top.

ramen noodles, chicken base, chili sauce, fresh gingerroot, carrots, cabbage, radishes, shiitake mushrooms, chicken, fresh cilantro, egg, lime wedges, boiling water

Taken from www.tasteofhome.com/recipes/diy-ramen-soup/ (may not work)