Mason Jar Instant Noodle Soup (Easy, Healthy Meal Prep!)

If you are looking for a easy and healthy lunch that you can easily meal prep, you have to try this mason jar instant noodle soup! This is such a tasty way to pack more veggies into your diet and have a tasty meal prepped lunch whether it is to take to work, or just to enjoy at home. It’s reminicent of the Top Ramen Instant Noodle Cup of Soup, but a lot healthier, homemade, and with a lot more veggies. There are so many ways to customize these mason jar instant noodles, but I’m going to share the combination that is my favorite!

I got inspired to make mason jar instant noodle soup after seeing the idea trending heavily on TikTok. Whenever I have some extra veggies I need to use up, this is a really quick meal prep to make to enjoy on a busy day for lunch.

Here are just a couple of TikToks I came across that inspired me!:

@dr.doodoolicious MASON JAR INSTANT NOODLES. YOUR PERFECT TAKE-TO-WORK OR STAY-AT-HOME LUNCH OR WHEN-YOU-GET-HOME-ALMOST-READY DINNER Nutritional value: 5.1 g dietary fiber, 24 g protein, 195 g veggies Prep: 10 min Cook time: &lt 10 min Yields: 1 jar (per serving). Easy to meal prep for 5 days   Ingredients per jar: •1.8 oz/50 g vermicelli rice or glass noodles. Sub with your favorite kind •35 g shiitake mushroom, thinly sliced. Sub with another mushroom •35 g bok choy, sliced •50 g napa cabbage, thinly sliced •35 g carrot, shredded/julienned •35 g corn kernels, drained •1 scallion, green parts only, thinly sliced •100 g tofu. Sub with another protein e.g. fish tofu   For the sauce •½ tsp sesame oil •½ tsp chili garlic oil, more to taste. Sub with sriracha, hot sauce or sambal oelek •1 tbsp soy sauce. Sub with tamari for a gluten free version •1 tsp bouillon paste. If you are a celiac search for the certified gluten free symbol •1 tsp fresh lime juice •2 cup/480 ml hot water or broth   Optional garnish: extra lime wedge and/or 1 tsp chili crisp   Method: -Start with adding the individual ingredients of the sauce to a mason jar (preferably wide mouth 28-32 oz./830-1000 ml) or another kind of container. Next add the veggies and protein of choice. Followed by uncooked noodles, break them up if necessary and scallions. Close the jar and refrigerate until ready to use, up to 5 days -When ready to eat, remove jar from the fridge and let it come to room temp to prevent the jar from cracking, about 10 min. Then carefully pour boiling water/broth on top just enough to cover the ingredients, cover with the lid, wait 5 min, then close the lid and invert it so all the flavors can merge/infuse everything and let is sit another 5 min. Or just let it stand for max 10 min without inverting it. Stir or shake (with lid) well to combine, add some chili crisp and/or extra lemon juice (optional) op top and enjoy   #masonjarnoodles #instantnoodles #jarnoodles #jarsoup #masonjarsoups #easymealprep #mealplanhack #healthyrecipe #instantmeals #easymeal #healthymealprep #chinesefood #chinesenoodlesoup #plantbased #glutenfree #healthyworklunch #healthylunchideasforwork #guthealthyrecipes #guthealthrecipe ♬ original sound – Dr. Cher | Gut Healthy Recipes

@nutritionbykylie Another mason jar noodle recipe for all my miso soup lovers! (Miso can clump up so it may help to shake it a little) #mealprep #easylunch #masonjarnoodles #misosoup ♬ original sound – Kylie, MS, RD, LDN

Meal Prepping Mason Jar Instant Noodle Soup

The very first thing I start with when meal prepping mason jar noodle soup is the sauces/wet ingredients that will make the broth of the soup. I start by adding these to the bottom of the jar so that the other ingredients don’t get soggy. If you plan on immediately eating these noodles after adding everything to the jar, this is less important. However, if you plan on meal prepping these and leaving the jar in the refrigerator for a couple of days, this is a helpful tip! Also, when building these, I like to use a quart sized mason jar. Wide mouth will certainly make your life easier but I don’t have any!

I add sesame oil, soy sauce, better than bouillon (I use roasted garlic flavor, but you can use whatever flavor– or alternatively you can use about 1/2 of a bouillon cube), grated ginger, and red miso paste.

After you add the wet ingredients, add your veggies. I like to add coleslaw mix (since it is just shredded cabbage and carrots), mushrooms, and broccoli. Add whatever veggies you like and have on hand!

Then I add some cooked, shredded rotisserie chicken for some protein.

And lastly pack as much of the rice noodles as you want/can fit in the jar! Then you can put the lid on and store in the refrigerator for a couple of days until you are ready to eat!

I use these vermicelli rice noodles, but you should be able to find them at an Asian super market or in the Asian section of a lot of bigger grocery stores!

Once you are ready to enjoy, I just add enough boiling water to cover everything, add the lid back and let it sit for 10 minutes!

Mason Jar Instant Noodles Tips

1. Add you wet ingredients (soy sauce, bouillon, miso, oil, etc.) first to the bottom of the jar
2. Add vegetables on top of the wet ingredients– specifically start with the tougher, more cruciferous veggies like cabbage, bok choy stems, broccoli, etc because they will be able to stand up better against the wet sauces! Putting the softer leafy vegetables like bok choy leaves or spinach will cause them to wilt if you are meal prepping these mason jar instant noodles!
3. Add noodles to the very top of your jar so that they don’t get soggy!
4. Make sure you let your jar come to room temperature first before adding boiling water! This will prevent your jar from cracking or breaking
5. CAREFULLY and wearing pot holders, invert your jar upside down (with the lid on!) a few times after adding boiling water so that that the sauces on the bottom of the jar mix in and dissolve.

Other Mason Jar Noodle Ingredient Suggestions:

• Bok Choy
• Spinach
• Edamame
• Tofu
• Chili oil
• Snow peas
• herbs such as cilantro
• green onions

I also love to top mine with a bit of crunchy chili onion oil from Trader Joe’s!

Because I don’t have a wide-mouth jar, I pour mine into a bowl to eat, just to make it a bit easier.

If you try mason jar instant noodle soup and enjoy it, drop a comment and I would love to hear any modifications you made!

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