DIY Instant Cup of Noodles Soup Recipes

Ramen is notorious for its high sodium content, but there's no need for chicken ramen flavoring packets with this vegetarian ramen recipe. With a packet of instant ramen noodles, you can pack several jars at once for easy lunches throughout the week. Cooking time is minimal; just add hot water and let it steep.

Cut down on processed food with this recipe. Green tea soba noodles, or cha soba, are buckwheat noodles made with powdered green tea, which imparts a subtle grassy note and pretty color. You can find them in Japanese markets or online. Regular buckwheat soba noodles work just as well in this cup-of-noodles-style mason jar noodle soup.

Grating ginger and garlic with a microplane transforms them into a paste that easily mixes into the broth in this cup-of-noodles-inspired mason jar pho-flavored noodles. Any cooked protein can be used instead of the chicken–think thinly sliced steak, shrimp or cubed tofu to get soy sauce flavor without the extra sodium.

For a healthy recipe, make your own cup of instant soup at home with this chicken curry zoodle (spiralized zucchini noodles) recipe. Any college student would push aside Top Ramen for this version to feel full and satisfied.

It's no tom yum from your favorite Thai restaurant, but this untraditional spin on Thai red curry features spiralized butternut squash noodles in a cup-of-noodles-style mason jar soup. If you want to play with the ingredients, you could also use spiralized sweet potatoes, fresh egg noodles or rice noodles.

A bowl of ramen is taken to a new level with this recipe. Kimchi takes the place of beef-flavored soup base for a Korean-inspired noodle dish. It calls for rice noodles, but dried noodles like instant ramen noodles work too.

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 that's pretty close to real ramen. You can grind the Sichuan peppercorns in a spice grinder or mortar and pestle, or crush them with the bottom of a heavy skillet.