Love instant ramen but hate the long list of ingredients that comes with? Make almost-instant ramen or rice noodle soup by par-cooking veggies and noodles, and filling a Mason jar up with tofu, veggies, and seasonings from your pantry on Sunday. Store them in your fridge at home or work, and when you’re ready to eat, simply add water, let sit for 5 to 10 minutes and enjoy soup in a jar. Happy slurping!
- Base Recipe (makes 4)
- 4 2oz./57g packs organic or rice ramen noodle nests or vermicelli
- ½-1 Tbsp (each jar) bouillon powder or paste (depends on taste preference)
- 1 cup tofu, small dice
- 1 cup carrots, cut into matchsticks
- 1 cup shiitake mushrooms, thinly sliced
- 4 green onions, sliced
- 1 cups fresh spinach
- Miso Ginger Addition (makes 1)
- ½ Tbsp miso paste
- 1 tsp soy or tamari sauce
- 1 Tbsp pickled ginger
- Kimchi Addition (makes 1)
- ¼ cup kimchi
- Spicy Sesame Addition (makes 1)
- 1 tsp sesame oil
- 1 tsp toasted sesame seeds
- 1 tsp chili garlic sauce
- Cilantro Lime Addition (makes 1)
- ¼ bunch of cilantro, chopped
- ½ a lime
In boiling water, par-cook noodles until they are a little firmer than al dente. Drain and cool thoroughly.
Split base ingredients evenly between 4 glass 20 fl. oz Mason jars in this order:
- Flavor addition
- Shiitake mushrooms
- Green onions
Close lid, store in fridge
When you are ready to eat, pour hot water in jar, close lid and let the ingredients heat through. Stir well and eat.
You can store jars in fridge for up to 5 days.