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. This vegan cup soup is packed with 19 grams of protein to keep you satisfied until your next meal. 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
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6 teaspoons Sichuan chile-bean sauce (toban djan) or chile-garlic sauce
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6 teaspoons tahini
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1 ½ teaspoons reduced-sodium vegetable bouillon paste (see Tip)
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1 ½ teaspoons Chinese rice wine
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1 ½ teaspoons packed light brown sugar
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¾ teaspoon black vinegar (see Tip)
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3 cups shredded napa cabbage
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9 ounces extra-firm tofu, cut into 1/2-inch cubes (about 1 1/2 heaping cups)
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¾ teaspoon Sichuan peppercorns, coarsely ground
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1 ½ cups cooked black or brown rice ramen noodles (see Tip)
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1 ½ teaspoons toasted sesame seeds
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3 cups very hot water, divided
Description
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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.
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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.
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