Homemade Instant Ramen
Servings: 8 jars
Ingredients
- 4 Bou brand bullion cubes, divided
- ½ ounce dehydrated shiitake mushrooms, chopped and divided
- 2 tsp salt, divided
- 8 tsp dehydrated minced onion, divided
- 8 tsp dried chive, divided
- 1 tsp dried Urfa Chile, divided
- 2 tsp sugar, divided
- 1 tsp ginger powder, divided
- 4 tsp dried sumac, divided
- 2 tsp onion powder, divided
- 12 ounces ramen or chow mein noodles, divided
Instructions
- Wash and dry 8 pint-sized glass mason jars with lids.
- To each jar add ½ of a Bou brand chicken or vegetable bouillon cube, along with ¼ tsp of salt, 1 tsp of dehydrated minced onion, 1 tsp of dried chive, ⅛ tsp of dried Urfa chile, ¼ tsp granulated sugar, ⅛ tsp of ginger powder, ½ tsp of dried sumac and ¼ teaspoon of onion powder.
- Next, chop ½ ounce of dried shiitake mushrooms and divide evenly among the 8 glass jars.
- Top each jar with 1½ ounces of dried noodles, seal and store in the pantry until ready to eat.
- To prepare, heat water in a kettle until very hot, then pour over the jar of ramen, filling the jar about ¾ of the way full (to the lower ring line). Gently place the lid on top of the jar and allow the ramen to sit for 5 minutes. The glass jar will be hot, so pour contents into a bowl or use a pot holder to eat from the jar if necessary. Enjoy!