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just add water soup recipes mason jar instant ramen noodle soup healthy vegan gluten free easy lunches to meal prep, batch cook, or make ahead for the week veganuary vegetarian meatless

Mason Jar Ramen Noodle Soup

Kelly Jensen
This easy ramen soup is an easy and satisfying lunch!  Better and more flavorful than Instant Ramen, this soup will fill you up with tasty vegetables and a flavorful broth.
5 from 6 votes
Prep Time 10 minutes
Soak Time 5 minutes
Total Time 15 minutes
Course Lunch, Soup
Cuisine Asian
Servings 1
Calories 281 kcal

Ingredients
  

For Each Quart Soup Jar

  • 1/2 cup tofu cubed
  • 1/4 cup edamame
  • 1/4 cup sweet corn
  • 1/4 cup shredded carrots
  • 2 green onions chopped
  • 1 clove garlic pressed/minced
  • 1/2 lime juiced
  • Few drops sesame oil
  • Few drops sunflower or peanut oil
  • 1/2 teaspoon sriracha optional, if you like spice!
  • 1 cup vermicelli rice noodles
  • Hot water about 2 cups

Instructions
 

  • In each jar layer: tofu on bottom, edamame, corn, carrots, green onions, garlic, lime juice, sesame oil, sunflower oil.  Top with the rice noodles or cooked GF pasta in the jar.
  • Place in an airtight container and store in the fridge (I always use wide-mouth quart size mason jars!)
  • When ready to serve, add hot water and let noodles soak for about 10 minutes until they are tender.

Nutrition

Calories: 281kcalCarbohydrates: 295gProtein: 40gFat: 4gSaturated Fat: 1gSodium: 51mgPotassium: 542mgFiber: 16gSugar: 16gVitamin A: 5707IUVitamin C: 44mgCalcium: 326mgIron: 10mg
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