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.

Devon O'Brien
Source: EatingWell Magazine, Soup Cookbook


Recipe Summary

15 mins
15 mins


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; protein 25.6g 51% DV; carbohydrates 31.8g 10% DV; dietary fiber 3.3g 13% DV; sugars 5g; fat 1.2g 2% DV; saturated fat 0.1g 1% DV; cholesterol 160.7mg 54% DV; vitamin a iu 59.4IU 1% DV; vitamin c 15.4mg 26% DV; folate 23mcg 6% DV; calcium 86.5mg 9% DV; iron 0.9mg 5% DV; magnesium 46.2mg 17% DV; potassium 408mg 11% DV; sodium 925.9mg 37% DV; thiamin 0.1mg 7% DV.