Name: Homemade Sichuan Ramen Cup of Noodles Recipe
Ingredients: 6 teaspoons Sichuan chile-bean sauce (toban djan) or chile-garlic sauce: This is the heart of the Sichuan flavor and the source of the dish’s signature heat. Toban djan, also known as Doubanjiang, is a fermented broad bean paste with chili peppers. It provides a deep, savory, and spicy umami base that is quintessential to Sichuan cuisine. If you can find authentic toban djan, it will provide the most authentic flavor. However, if it’s not readily available, chile-garlic sauce, like sambal oelek, is a suitable and more accessible alternative. While it lacks the fermented depth of toban djan, it still delivers a spicy and garlicky punch that works beautifully in this recipe. Adjust the amount depending on your spice preference – start with less and add more to taste, especially if using a particularly potent toban djan.; 6 teaspoons tahini: This creamy sesame seed paste is the secret ingredient that tempers the fiery heat of the chile paste and adds a luxurious richness to the broth. Tahini’s nutty and slightly bitter notes create a beautiful counterpoint to the spice, rounding out the flavors and adding a velvety texture to the soup. It also contributes healthy fats and a subtle sweetness that complements the savory and spicy elements. Opt for a good quality tahini that is smooth and pourable for the best results.; 1 ½ teaspoons reduced-sodium vegetable bouillon paste: Bouillon paste is a concentrated flavor bomb that provides the savory broth base for our cup of noodles. Using reduced-sodium is crucial to control the overall sodium content of the dish, making it a healthier choice. Vegetable bouillon paste ensures this recipe remains vegan while adding depth and umami to the broth. You can find various brands of vegetable bouillon paste in most supermarkets. Alternatively, you can use vegetable bouillon cubes, but ensure they are also reduced sodium and that you crush them well before adding to the jars.; 1 ½ teaspoons Chinese rice wine: Rice wine, specifically Shaoxing rice wine, is a staple in Chinese cooking and adds a subtle sweetness and complexity to the flavor profile. It helps to balance the spice and acidity, adding a layer of depth that elevates the overall taste. If you don’t have Chinese rice wine on hand, dry sherry can be used as a decent substitute. Avoid using cooking rice wine, which often contains added salt and can alter the intended flavor.; 1 ½ teaspoons packed light brown sugar: A touch of sweetness is essential to balance the savory and spicy notes in Sichuan cuisine. Light brown sugar provides a subtle molasses-like sweetness that complements the other flavors without being overpowering. The packed measurement ensures you get the right amount of sweetness to harmonize the overall flavor profile. You can also use granulated sugar or even a touch of maple syrup as alternatives, but light brown sugar adds a slightly richer depth.; ¾ teaspoon black vinegar: Black vinegar, particularly Chinkiang vinegar, is another key ingredient in Sichuan cooking. It adds a unique smoky, slightly sweet, and acidic tang that is distinct from other vinegars. This acidity cuts through the richness of the tahini and chile paste, brightening the overall flavor and adding a necessary zesty dimension. If you can’t find black vinegar, balsamic vinegar can be used as a substitute, although it will have a slightly different flavor profile, being sweeter and less smoky. Rice vinegar is another option, but it lacks the depth of black vinegar or balsamic.; 3 cups shredded napa cabbage: Napa cabbage is a mild and slightly sweet cabbage with a delicate texture that softens beautifully when heated in the broth. It adds a welcome freshness and vegetable component to the ramen, providing both texture and nutritional value. Shredding the cabbage ensures it cooks quickly and evenly in the hot water. You can substitute with other types of cabbage like green cabbage, but Napa cabbage is preferred for its tenderness and mild flavor.; 9 ounces extra-firm tofu, cut into 1/2-inch cubes (about 1 1/2 heaping cups): Tofu is the protein powerhouse of this vegan ramen, providing 19 grams of protein per serving. Extra-firm tofu is crucial as it holds its shape well during cooking and provides a satisfyingly chewy texture. Cubing the tofu into ½-inch pieces ensures it cooks evenly and is easy to eat in a cup of noodles format. Pressing the tofu before cubing is recommended to remove excess water and improve its texture and ability to absorb flavors.; ¾ teaspoon Sichuan peppercorns, coarsely ground: Sichuan peppercorns are the defining spice of Sichuan cuisine, known for their unique “ma la” flavor – a combination of tingling numbness and heat. They are not actually peppercorns but dried berries with a citrusy aroma and a distinctive numbing sensation on the tongue. Coarsely grinding them releases their aromatic oils and allows for a pleasant textural element in the soup. You can grind them using a spice grinder, mortar and pestle, or by crushing them with the bottom of a heavy skillet as suggested in the recipe. Freshly grinding them just before use will maximize their aroma and flavor.; 1 ½ cups cooked black or brown rice ramen noodles: Ramen noodles are the quintessential noodle for this dish. Black or brown rice ramen noodles are used here for a healthier and gluten-free option. They offer a nutty flavor and a slightly chewier texture compared to traditional wheat-based ramen noodles. Ensure the noodles are cooked according to package directions before assembling the jars. Overcooked noodles will become mushy in the soup. You can use other types of ramen noodles if you prefer, but consider the cooking time and texture.; 1 ½ teaspoons toasted sesame seeds: Toasted sesame seeds provide a final touch of nutty flavor and visual appeal. Toasting the sesame seeds enhances their flavor and aroma, adding a pleasant crunch and fragrance to the finished dish. They are sprinkled on top of each jar before refrigeration and again after microwaving for an extra layer of flavor and texture.; 3 cups very hot water, divided: Very hot water is used to cook the ramen and create the broth when you are ready to eat. Ensure the water is very hot, ideally just off the boil, to properly dissolve the bouillon paste and activate the flavors in the spice mixture. Dividing the water ensures each jar gets the correct amount of broth.

Ingredients

Scale

6 teaspoons Sichuan chile-bean sauce (toban djan) or chile-garlic sauce: This is the heart of the Sichuan flavor and the source of the dish’s signature heat. Toban djan, also known as Doubanjiang, is a fermented broad bean paste with chili peppers. It provides a deep, savory, and spicy umami base that is quintessential to Sichuan cuisine. If you can find authentic toban djan, it will provide the most authentic flavor. However, if it’s not readily available, chile-garlic sauce, like sambal oelek, is a suitable and more accessible alternative. While it lacks the fermented depth of toban djan, it still delivers a spicy and garlicky punch that works beautifully in this recipe. Adjust the amount depending on your spice preference – start with less and add more to taste, especially if using a particularly potent toban djan.

6 teaspoons tahini: This creamy sesame seed paste is the secret ingredient that tempers the fiery heat of the chile paste and adds a luxurious richness to the broth. Tahini’s nutty and slightly bitter notes create a beautiful counterpoint to the spice, rounding out the flavors and adding a velvety texture to the soup. It also contributes healthy fats and a subtle sweetness that complements the savory and spicy elements. Opt for a good quality tahini that is smooth and pourable for the best results.

1 ½ teaspoons reduced-sodium vegetable bouillon paste: Bouillon paste is a concentrated flavor bomb that provides the savory broth base for our cup of noodles. Using reduced-sodium is crucial to control the overall sodium content of the dish, making it a healthier choice. Vegetable bouillon paste ensures this recipe remains vegan while adding depth and umami to the broth. You can find various brands of vegetable bouillon paste in most supermarkets. Alternatively, you can use vegetable bouillon cubes, but ensure they are also reduced sodium and that you crush them well before adding to the jars.

1 ½ teaspoons Chinese rice wine: Rice wine, specifically Shaoxing rice wine, is a staple in Chinese cooking and adds a subtle sweetness and complexity to the flavor profile. It helps to balance the spice and acidity, adding a layer of depth that elevates the overall taste. If you don’t have Chinese rice wine on hand, dry sherry can be used as a decent substitute. Avoid using cooking rice wine, which often contains added salt and can alter the intended flavor.

1 ½ teaspoons packed light brown sugar: A touch of sweetness is essential to balance the savory and spicy notes in Sichuan cuisine. Light brown sugar provides a subtle molasses-like sweetness that complements the other flavors without being overpowering. The packed measurement ensures you get the right amount of sweetness to harmonize the overall flavor profile. You can also use granulated sugar or even a touch of maple syrup as alternatives, but light brown sugar adds a slightly richer depth.

¾ teaspoon black vinegar: Black vinegar, particularly Chinkiang vinegar, is another key ingredient in Sichuan cooking. It adds a unique smoky, slightly sweet, and acidic tang that is distinct from other vinegars. This acidity cuts through the richness of the tahini and chile paste, brightening the overall flavor and adding a necessary zesty dimension. If you can’t find black vinegar, balsamic vinegar can be used as a substitute, although it will have a slightly different flavor profile, being sweeter and less smoky. Rice vinegar is another option, but it lacks the depth of black vinegar or balsamic.

3 cups shredded napa cabbage: Napa cabbage is a mild and slightly sweet cabbage with a delicate texture that softens beautifully when heated in the broth. It adds a welcome freshness and vegetable component to the ramen, providing both texture and nutritional value. Shredding the cabbage ensures it cooks quickly and evenly in the hot water. You can substitute with other types of cabbage like green cabbage, but Napa cabbage is preferred for its tenderness and mild flavor.

9 ounces extra-firm tofu, cut into 1/2-inch cubes (about 1 1/2 heaping cups): Tofu is the protein powerhouse of this vegan ramen, providing 19 grams of protein per serving. Extra-firm tofu is crucial as it holds its shape well during cooking and provides a satisfyingly chewy texture. Cubing the tofu into ½-inch pieces ensures it cooks evenly and is easy to eat in a cup of noodles format. Pressing the tofu before cubing is recommended to remove excess water and improve its texture and ability to absorb flavors.

¾ teaspoon Sichuan peppercorns, coarsely ground: Sichuan peppercorns are the defining spice of Sichuan cuisine, known for their unique “ma la” flavor – a combination of tingling numbness and heat. They are not actually peppercorns but dried berries with a citrusy aroma and a distinctive numbing sensation on the tongue. Coarsely grinding them releases their aromatic oils and allows for a pleasant textural element in the soup. You can grind them using a spice grinder, mortar and pestle, or by crushing them with the bottom of a heavy skillet as suggested in the recipe. Freshly grinding them just before use will maximize their aroma and flavor.

1 ½ cups cooked black or brown rice ramen noodles: Ramen noodles are the quintessential noodle for this dish. Black or brown rice ramen noodles are used here for a healthier and gluten-free option. They offer a nutty flavor and a slightly chewier texture compared to traditional wheat-based ramen noodles. Ensure the noodles are cooked according to package directions before assembling the jars. Overcooked noodles will become mushy in the soup. You can use other types of ramen noodles if you prefer, but consider the cooking time and texture.

1 ½ teaspoons toasted sesame seeds: Toasted sesame seeds provide a final touch of nutty flavor and visual appeal. Toasting the sesame seeds enhances their flavor and aroma, adding a pleasant crunch and fragrance to the finished dish. They are sprinkled on top of each jar before refrigeration and again after microwaving for an extra layer of flavor and texture.

3 cups very hot water, divided: Very hot water is used to cook the ramen and create the broth when you are ready to eat. Ensure the water is very hot, ideally just off the boil, to properly dissolve the bouillon paste and activate the flavors in the spice mixture. Dividing the water ensures each jar gets the correct amount of broth.

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Instructions

Prepare the Flavor Base (Spice Mixture): In a small bowl, or directly into each of the three 1 ½-pint canning jars, combine the flavor powerhouses: 2 teaspoons of Sichuan chile-bean sauce (or chile-garlic sauce), 2 teaspoons of tahini, ½ teaspoon of reduced-sodium vegetable bouillon paste, ½ teaspoon of Chinese rice wine, ½ teaspoon of packed light brown sugar, and ¼ teaspoon of black vinegar. If preparing directly in the jars, ensure each jar receives these exact measurements for consistent flavor across all servings. This mixture forms the concentrated flavor base that will transform into a rich and aromatic broth when hot water is added.

Layer the Ingredients (Jar Assembly): Now it’s time to build your ramen cups! Layer the ingredients into each of the three canning jars in the following order:
- Cabbage Base: Start with 1 cup of shredded napa cabbage. This forms a bed for the other ingredients and will soften beautifully as the hot water is added.
- Tofu Protein: Add 3 ounces (about ½ cup) of cubed extra-firm tofu. Distribute the tofu evenly over the cabbage layer.
- Sichuan Spice Infusion: Sprinkle ¼ teaspoon of coarsely ground Sichuan peppercorns over the tofu. This layer ensures the peppercorns infuse their unique flavor throughout the dish.
- Noodle Nest: Top with ½ cup of cooked black or brown rice ramen noodles. Arrange the noodles in a way that they will be submerged when water is added later. This layering technique is important for preventing the noodles from becoming too mushy and ensuring even cooking.

Sesame Seed Garnish (Pre-topping): Sprinkle ½ teaspoon of toasted sesame seeds on top of the noodle layer in each jar. This adds a touch of nutty aroma and flavor that will permeate the dish as it sits.

Seal and Store (Refrigeration): Securely cover each jar with a lid. These assembled ramen cups can be stored in the refrigerator for up to 3 days. This make-ahead convenience is perfect for meal prepping lunches for the week. Storing them in the refrigerator allows the flavors to meld and deepen, enhancing the overall taste when you are ready to eat.

Prepare to Serve (Heating and Hydration): When you’re ready to enjoy your Sichuan Ramen Cup of Noodles, remove a jar from the refrigerator. Pour 1 cup of very hot water into the jar, ensuring the water covers all the ingredients, especially the noodles.

Dissolve and Infuse (Shaking): Immediately cover the jar tightly and shake gently until the seasonings at the bottom are fully dissolved and evenly distributed in the hot water. This shaking action creates the broth and ensures all the flavors are incorporated.

Microwave to Perfection (Heating): Uncover the jar slightly (venting is important for microwaving safety) and microwave on High for 1-minute increments. Continue microwaving for a total of 2 to 3 minutes, or until the soup is steaming hot throughout. Microwaving time may vary slightly depending on your microwave’s power.

Stir and Stand (Final Touches): Carefully remove the jar from the microwave (it will be hot!). Stir the ramen well to ensure all ingredients are thoroughly heated and the flavors are fully blended. Let the ramen stand for a few minutes before eating. This standing time allows the noodles to soften further and the flavors to meld completely, resulting in the best taste and texture.

Enjoy! Your homemade Sichuan Ramen Cup of Noodles is now ready to be savored. Dig in and enjoy the flavorful and convenient meal you’ve created!