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Make your own cup of instant soup at home with this vegetarian ramen recipe. Pack several jars at once to take to work for easy lunches throughout the week.

Source: EatingWell Magazine, Soup Cookbook


Read the full recipe after the video.

Recipe Summary

15 mins
15 mins


Ingredient Checklist


Instructions Checklist
  • Place 1/2 tablespoon bouillon paste, 1/2 teaspoon miso, 1/2 teaspoon chili-garlic sauce and 1/2 teaspoon ginger in each of 3 pint-and-a-half size canning jars. Layer 1/4 cup carrot, 1/4 cup mushrooms, 1/2 cup spinach, 2 egg halves and 1/2 cup noodles in each jar. Top each with 1 tablespoon scallions and 1/4 teaspoon sesame seeds. Close the jars. Refrigerate for up to 3 days.

  • To make one jar of noodles, add 1 cup of very hot water to one jar. Close the jar and shake to combine. Microwave uncovered on high in 1-minute increments until steaming hot, 2 to 3 minutes. Let stand 5 minutes. Stir before eating.


To make ahead: Store pre-cooked jars covered in the refrigerator for up to 3 days.

Equipment: Three 1 1/2-pint wide mouth canning jars

Nutrition Facts

1 jar
366 calories; protein 15.7g; carbohydrates 63.7g; dietary fiber 11.5g; sugars 2.3g; fat 7.4g; saturated fat 1.7g; cholesterol 240.1mg; vitamin a iu 6749.9IU; vitamin c 10.8mg; folate 33.8mcg; calcium 83.2mg; iron 4.7mg; magnesium 37.5mg; potassium 218.7mg; sodium 866.3mg; thiamin 0.1mg.

4 starch, 1 medium-fat protein, 1 vegetable