Instructions

1. Chop left over 1/2 inch cubes.
2. In a large saucepan, heat the oil over medium-high heat. When the oil is hot, add the chopped mushrooms. Sauté the mushrooms until browning and softened, about 3-5 minutes. Remove from heat and let cool. (TIP: If you don't like mushrooms or want an easier recipe, you can simply omit and add other veggies)
3. Slice off and discard both ends of the zucchini. Spiralize the zucchini using the smallest blade. Set the noodles aside.
4. Add all of the ingredients for the "chicken" bouillon to a medium sized bowl. With a fork or whisk, combine the ingredients until evenly distributed. (Note: You will have more than enough bouillon for this recipe. Store the leftover bouillon powder for future use in instant noodle cups, soups, or as seasoning for meat or veggies.)

To Assemble the Mason Jar Instant Zoodle Cups:

• Divide the chicken cubes evenly among 6 wide-mouth, pint-sized mason jars. (They do need to be wide-mouth or you won't be able to get your soup out!)

• Add equal amounts of red cabbage to each mason jar, followed by equal amounts of sliced greens and sautéed mushrooms.

• Top with 1 tablespoon of bouillon powder in each jar. Stuff the rest of the space in the jar with zucchini noodles.
  TIP: These ramen zoodle cups will keep prepped like this for one week in the fridge.

To Serve the Mason Jar Instant Zoodle Cups:

• When you're ready for a meal, pour one cup of boiling water (or bone broth - see notes) over the contents of your mason jar and seal tightly.

• Allow to stand for no less than 5 minutes, then empty the ramen soup into a bowl or eat it right out of the jar.
• Enjoy!