Sichuan Ramen Cup of Noodles with Cabbage & Tofu


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.

Prep Time:
15 mins
Additional Time:
10 mins
Total Time:
25 mins
3 servings


  • 6 teaspoons Sichuan chile-bean sauce (toban djan) or chile-garlic sauce

  • 6 teaspoons tahini

  • 1 ½ teaspoons reduced-sodium vegetable bouillon paste (see Tip)

  • 1 ½ teaspoons Chinese rice wine

  • 1 ½ teaspoons packed light brown sugar

  • ¾ teaspoon black vinegar (see Tip)

  • 3 cups shredded napa cabbage

  • 9 ounces extra-firm tofu, cut into 1/2-inch cubes (about 1 1/2 heaping cups)

  • ¾ teaspoon Sichuan peppercorns, coarsely ground

  • 1 ½ cups cooked black or brown rice ramen noodles (see Tip)

  • 1 ½ teaspoons toasted sesame seeds

  • 3 cups very hot water, divided


  1. Add 2 teaspoons each chile-bean sauce (or chile-garlic sauce) and tahini, 1/2 teaspoon each bouillon paste, rice wine and brown sugar and 1/4 teaspoon vinegar to each of three 1 1/2-pint canning jars. Layer 1 cup cabbage, 3 ounces tofu (about 1/2 cup), 1/4 teaspoon ground peppercorns and 1/2 cup ramen noodles into each jar. Top each with 1/2 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 1 1/2 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 1 1/2-pint wide-mouth canning jars

Nutrition Facts (per serving)

396 Calories
12g Fat
61g Carbs
19g Protein
Nutrition Facts
Servings Per Recipe 3
Calories 396
% Daily Value *
Total Carbohydrate 61g 22%
Dietary Fiber 11g 41%
Total Sugars 3g
Protein 19g 38%
Total Fat 12g 15%
Saturated Fat 2g 8%
Cholesterol 50mg 17%
Vitamin A 728IU 15%
Vitamin C 12mg 14%
Folate 58mcg 15%
Sodium 578mg 25%
Calcium 292mg 22%
Iron 5mg 29%
Magnesium 54mg 13%
Potassium 337mg 7%

Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.

* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)

(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.

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