Easy make-ahead ramen noodle soup in a jar is a lunch solution that’s healthy and super-filling – and it’s fresher than the instant noodles in a cup.
“What should I pack for lunch?”
For me, the answer was soup! And noodles. But it’s tricky to pack.
Then I thought of making a homemade version of those packaged cups of noodles.
Using a mason jar, I added:
Ramen noodles from a package
Homemade chicken broth
Vegetables
Spices
Sesame seeds
Squirt of Sriracha
…and let it set overnight in the fridge. At lunchtime, I simply added hot water like I used to do to those store-bought cups of instant noodles …when I worked in a real office, and had coworkers who did the same.
Isn’t that a great idea?
Except, I discovered that another smarter person already thought of it…two years ago. That would be the brilliant Kenji Alt-Lopez who posted his DIY Instant Noodles on his awesome site SeriousEats. Luckily, his version is quite a bit different from mine and uses some fancy ingredients I don’t usually have on hand. And my Noodle Soup in a Jar is all about the convenience – especially when I can prep four lunches at a time.
Here’s how I made my Noodle Soup in a Jar budget-friendly, quick and healthy…without mushy noodles:
Dried ramen noodles (the inexpensive Maruchan-brand package is fine.) But ditch the sodium-bomb flavor pack that comes with the noodles.
Frozen vegetables + whatever protein is on-hand: Cooked chicken, shrimp, tofu, even canned tuna was delish
Boxed or homemade chicken broth – but only 1/2 cup to avoid mushy noodles – and potential spillage on the way to work/school.
Simple spices – DON’T forget the toasted seasame seeds. They totally make the soup and add great nutrition.
Easy make-ahead ramen noodles in a jar is healthy, fresh and a super-filling lunch solution.
1 (3 oz) package of ramen noodle soup
2 cups homemade or canned chicken stock
1 1/2 cup frozen mixed vegetables
1 teaspoon garlic powder
2 teaspoons low-sodium soy sauce
2 teaspoons toasted sesame seeds
4 squirts sriracha sauce
8 ounces tofu, cooked chicken, shrimp, or tuna
Divide the noodles from the package of ramen into four 1-pint jars; discard spice packet.
Divide chicken broth, mixed vegetables, garlic powder, soy sauce, sesame seeds, sriracha sauce and tofu/meat between 4 jars.
Seal jars with a lid and ring band. Store in the refrigerator for up to 4 days.
To serve, let jar come to room temperature for about 1 hour before serving. Add boiling hot water to the 12-ounce line. Seal jar and let set for about 3 minutes. Stir and enjoy!
What are your creative packed lunch ideas? Please share!If you need more inspiration, check out all of our ReDuxers ‘what to pack for lunch’ lunches below:
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