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; 1.2 g total fat; 0.1 g saturated fat; 161 mg cholesterol; 926 mg sodium. 408 mg potassium; 31.8 g carbohydrates; 3.3 g fiber; 5 g sugar; 25.6 g protein; 59 IU vitamin a iu; 15 mg vitamin c; 23 mcg folate; 87 mg calcium; 1 mg iron; 46 mg magnesium;