Ingredients
- 3 Dry Rice Ramen servings
- 1 Red Onion, Chopped
- 1 Cup Mushrooms, Chopped
- 1 Cup Spinach
- 1/2 Cup Kimchi
- 1/4 Cup Kimchi Brine
- 3 Tablespoons Sriracha
- 1 Teaspoon Turmeric
- 1 Tablespoon Minced Garlic
- 2 Tablespoons Miso
- 3 Tablespoons Coconut Cream
- 2 Tablespoons Tamari or Soy Sauce
Instructions
- Gather three mason jars or three soup-friendly containers. Prep and gather all the ingredients.
- In a blender, or food processor, combine the kimchi brine, sriracha, turmeric, minced garlic, miso, coconut cream, and tamari. This is the flavor base.
- Add the flavor base in equal parts to each of your three mason jars.
- After adding the coconut curry flavor base, layer the rice ramen (dry), mushrooms, onions, spinach, and kimchi in the jars.
- Place the lids on the containers, and store in the fridge for up to seven days.
- To serve, remove from the fridge and allow the jar to get to room temperature for an hour. Remove the lid and fill the jar with boiling water. Replace the lid and let it sit for 5-10 minutes.
- Stir and enjoy!
