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Instant noodle jars

Course Soup
Cuisine American
Keyword diy cup noodles, mason jar soup, meal prep lunch, noodle soup jar
Prep Time 10 minutes
Total Time 10 minutes
Servings 2 servings
A make-your-own cup noodle: soup base, fillers, cooked noodles and fresh herbs packed in a heatproof jar. Add boiling water to eat.

Ingredients

Per cup

  • 1 to 3 teaspoons flavor base: soup stock paste (such as Better Than Bouillon) miso paste, or curry paste
  • 1 to 3 teaspoons flavoring extras optional: chili-garlic sauce, soy sauce or tamari, coconut milk, sesame oil, or Sriracha or other hot sauce
  • 1/4 to 1/2 cup filler ingredients: frozen corn frozen carrots, frozen peas, diced tofu, leftover cooked meat, dried or thinly sliced mushrooms, thinly sliced spinach or other hearty greens, kimchi, or soft-boiled or hard-boiled egg
  • 3/4 to 1 cup noodles: cooked udon cooked yakisoba or ramen, cooked soba, cooked spaghetti or fettuccine, cooked rice noodles, cooked shirataki, or dry vermicelli or maifun
  • 1/4 to 1/2 cup fresh ingredients: fresh herbs sliced green onions, bean sprouts, or sliced lime or lemon

Directions

  • Add the flavor base and extras to the bottom of the jar. Smear any pastes out a little so they dissolve more easily.
  • Sprinkle the fillers on top (it is fine if they blend into the base).
  • Press the noodles down firmly.
  • Put the fresh ingredients on top, or tuck them in a baggie to add right before eating.
  • Close the lid and write the jar's contents on a label.

Notes

Keep refrigerated at 40°F (4°C) or below.
Refrigerate up to one week; keep chilled until eating, but jars can ride in a bag up to two hours. Fridge jar (DIY cup noodles). Safety: one week is longer than usual if the jar holds cooked meat or eggs; for those, 3 to 4 days (eggs 1 to 2 days) at 40 F or below. Use a heatproof jar for the boiling water.