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Mason Jar Ramen Noodle Soup (Vegan, Low Sodium, Gluten-Free)

The Herbeevore
This healthy ramen soup is an easy and satisfying lunch!  Better and more flavorful than Instant Ramen, this soup will fill you up with healthy vegetables without the salt.
5 from 6 votes
Prep Time 10 mins
Soak Time 5 mins
Total Time 15 mins
Course Lunch, Soup
Cuisine Asian
Servings 1
Calories 281 kcal


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


  • 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.


Calories: 281kcalCarbohydrates: 295gProtein: 40gFat: 4gSaturated Fat: 1gSodium: 51mgPotassium: 542mgFiber: 16gSugar: 16gVitamin A: 5707IUVitamin C: 44mgCalcium: 326mgIron: 10mg
Keyword gluten free instant ramen, low salt ramen, low sodium ramen noodles, Low Sodium Ramen Recipe, Mason Jar Ramen Recipe
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