Sichuan Ramen Cup of Noodles with Cabbage & Tofu

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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.

By Sarah DiGregorio
Updated on April 18, 2024
Tested by
EatingWell Test Kitchen
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Tested by EatingWell Test Kitchen

The EatingWell Test Kitchen is comprised of a group of culinary professionals who develop and test our recipes. Our recipes go through a rigorous process, which includes testing by trained recipe testers, using different equipment (e.g., gas and electric stoves) and a variety of tools and techniques to make sure that it will really work when you make it at home. Testers shop major supermarkets to research availability of ingredients. Finally, a Registered Dietitian reviews each recipe to ensure that we deliver food that's not only delicious, but adheres to our nutrition guidelines as well. Learn more about our food philosophy and nutrition parameters.

Meet the EatingWell Test Kitchen
Reviewed by Dietitian
Breana Lai Killeen, M.P.H., RD
A portrait of Breana Killeen, M.P.H., RD
Reviewed by Dietitian Breana Lai Killeen, M.P.H., RD

Breana Lai Killeen, M.P.H, RD, is a Chinese and Jewish chef and dietitian who has worked in all facets of the food world. She is a recipe developer, culinary nutritionist and marketing specialist with more than 15 years of experience creating editorial and digital content for top food and kitchen brands.

EatingWell's Editorial Guidelines
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Prep Time:
15 mins
Additional Time:
10 mins
Total Time:
25 mins
Servings:
3
Yield:
3 servings
Nutrition Profile:
High-Calcium Bone-Health Diabetes-Friendly Nut-Free Dairy-Free Healthy Aging Low-Sodium High-Fiber Heart-Healthy Vegan Vegetarian Egg-Free Low-Calorie Mediterranean Diet
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Ingredients

  • 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

Directions

  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

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

Originally appeared: EatingWell Magazine, Soup Cookbook

Nutrition Facts (per serving)

396 Calories
12g Fat
61g Carbs
19g Protein
Nutrition Facts
Servings Per Recipe 3
Serving Size 2 cups
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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