Make your own cup of instant soup at home with this Korean noodle recipe. Pack several jars at once to take to work for easy lunches throughout the week. Source: EatingWell Magazine, Soup Cookbook

Devon O'Brien


Ingredient Checklist


Instructions Checklist
  • Place 1 teaspoon bouillon paste and 1 teaspoon gochujang in each of three 1 1/2-pint canning jars. Layer 1/2 cup cabbage, 1/2 cup mushrooms, 1/4 cup kimchi, 3 ounces shrimp and 1/2 cup noodles in each jar. Top each with some radish slices, 1 teaspoon cilantro and 1 lime slice. Cover and refrigerate for up to 3 days.

  • To prepare one jar of noodles: Add 1 cup very hot water to a jar. Cover and shake to combine. Uncover and microwave on High in 1-minute increments until steaming hot, 2 to 3 minutes total. Let stand 5 minutes. Stir before eating.


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

Nutrition Facts

239 calories; total fat 1.2g 2% DV; saturated fat 0.1g; cholesterol 161mg 54% DV; sodium 926mg 37% DV; potassium 408mg 11% DV; carbohydrates 31.8g 10% DV; fiber 3.3g 13% DV; sugar 5g; protein 25.6g 51% DV; exchange other carbs 2; vitamin a iu 59IU; vitamin c 15mg; folate 23mcg; calcium 87mg; iron 1mg; magnesium 46mg; thiaminmg.