Sichuan Ramen Cup of Noodles with Cabbage & Tofu

Sichuan Ramen Cup of Noodles with Cabbage & Tofu

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From: EatingWell Magazine, Soup Cookbook

The Sichuan province in the southwestern corner of China is known for its fiery dishes. Here, the richness of tahini tempers the spicy chile paste in this cup-of-noodles-style mason jar soup recipe. You can grind the Sichuan peppercorns in a spice grinder or mortar and pestle, or crush them with the bottom of a heavy skillet.

Ingredients 3 servings

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  • 6 teaspoons Sichuan chile-bean sauce (toban djan) or chile-garlic sauce
  • 6 teaspoons tahini
  • 1½ teaspoons reduced-sodium vegetable bouillon paste (see Tip)
  • 1½ teaspoons Chinese rice wine
  • 1½ teaspoons packed light brown sugar
  • ¾ teaspoon black vinegar (see Tip)
  • 3 cups shredded napa cabbage
  • 9 ounces extra-firm tofu, cut into ½-inch cubes (about 1½ heaping cups)
  • ¾ teaspoon Sichuan peppercorns, coarsely ground
  • 1½ cups cooked black or brown rice ramen noodles (see Tip)
  • 1½ teaspoons toasted sesame seeds
  • 3 cups very hot water, divided


  • Prep

  • Ready In

  1. Add 2 teaspoons each chile-bean sauce (or chile-garlic sauce) and tahini, ½ teaspoon each bouillon paste, rice wine and brown sugar and ¼ teaspoon vinegar to each of three 1½-pint canning jars. Layer 1 cup cabbage, 3 ounces tofu (about ½ cup), ¼ teaspoon ground peppercorns and ½ cup ramen noodles into each jar. Top each with ½ teaspoon sesame seeds. Cover and refrigerate for up to 3 days.
  2. To prepare each jar: Add 1 cup very hot water to the jar, cover and shake until the seasonings are dissolved. Uncover and microwave on High in 1-minute increments until steaming hot, 2 to 3 minutes. Stir well. Let stand a few minutes before eating.
  • Tips: Great for flavoring soups, stews and sauces, bouillon paste has a spoonable consistency that makes it easy to portion just the amount you need. To keep sodium in check, opt for reduced-sodium offerings.
  • For 1½ cups cooked noodles, start with 3 to 4 ounces dry. Boil the noodles about 1 minute less than the package directions so they are slightly underdone. Drain and rinse well with cold water before assembling in jars.
  • Black vinegar—or ching-kiang vinegar—adds a rich, smoky flavor to many Chinese dishes. Look for it in Asian markets and specialty food shops. Balsamic, sherry or white vinegars can be used as substitutes.
  • To make ahead: Prepare through Step 1. Refrigerate covered jars for up to 3 days.
  • Equipment: Three 1½-pint wide-mouth canning jars

Nutrition information

  • Serving size: 2 cups
  • Per serving: 396 calories; 12 g fat(2 g sat); 11 g fiber; 61 g carbohydrates; 19 g protein; 58 mcg folate; 50 mg cholesterol; 3 g sugars; 728 IU vitamin A; 12 mg vitamin C; 292 mg calcium; 5 mg iron; 578 mg sodium; 337 mg potassium
  • Nutrition Bonus: Calcium (29% daily value), Iron (28% dv), Vitamin C (20% dv)
  • Carbohydrate Servings: 4
  • Exchanges: 3½ starch, 1 fat, 1 medium-fat protein, ½ vegetable

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