Homemade Ramen in a Jar

Contributed By: Live. Life. Simple.

This recipe makes 4 servings*

Directions:

1. Make the broth by adding the ginger and garlic to a saute pan and saute in a couple of tablespoons of water
2. Add the water, vinegar, tahini, and maple syrup to your pan, stir to make sure you have thinned out the tahini and then saute for an additional 3 minutes (This is thicker than if eating fresh, this is concentrated for freeze drying)
3. While the sauce is still warm, turn off the heat and add and whisk in the miso paste until dissolved, you may need to add a little water.
4. Add your sauce, and cooked noodles to parchment lined trays and freeze until frozen solid. 
5. Put your fresh ingredients onto parchment lined trays and freeze until frozen solid (you may wish to switch up the fresh ingredients to your taste. 
6. Freeze Dry
7. Add ¼ of each ingredient to storage containers for single serve portions.
8. Store Appropriately (See Tips and Tricks for storage help)

Cycle Time:

32 hours

Rehydration:

Your rehydration may be different depending on what your ingredients were. Add approximately 2 Cups of hot water per container.

* Extra Large Tray = 15 Cups/Tray   Large Tray = 8 Cups/tray   Medium = 6 Cups/Tray   Small = 4 Cups/Tray Cycle times & rehydration for reference only. Your results may vary.