Mason Jar Vegetarian Ramen Soup
This Mason Jar Vegetarian Ramen Soup is the perfect meal on the go! Easy to meal prep and full of healthy vegetables and delicious flavors.
Ramen soup is a favorite at my house! It’s so comforting and filling and the whole family loves it.
Since we can’t always go out to eat for ramen, I wanted to create a completely customizable ramen recipe that was healthy, easy, delicious and could be taken to work or lunch on the go.
If you are anything like me, you have a few mason jars sitting around. I love mason jars and can’t help keeping a variety of sizes on hand. I use them to hold fresh flowers, collect loose change in my laundry room, and love using them in the kitchen to store leftover soup and salad dressings.
If you don’t have any mason jars sitting around, you can find them at stores like Target, Walmart, Lowe’s or even most grocery stores. However, you don’t have to use a mason jar for this recipe. You could easily follow this recipe using a bowl or other large container. The world is your oyster.
Perfect to meal prep for weekday lunch!
I love this ramen soup because it’s so easy to meal prep. Which means I can make a few jars at one time to enjoy later during the week. Once it’s prepped, this ramen soup is ready in just 5 minutes and you can’t get much easier than that.
To make the Mason Jar Vegetarian Ramen Soup, simply layer the ingredients (except for the vegetable broth) in the jar. I used a 24 oz jar, which calls for 2 cups of broth and makes a very large bowl of soup. You could also use a 16 oz jar and 1 cup of broth for a more average size bowl of soup.
I put the spices at the bottom of the jar because I find it ensures they evenly distribute into the soup once you add the broth. Then simply layer in your ingredients, placing the ramen noodles towards the top layer since they are already par-boiled and don’t need to steep as long as some of the other ingredients.
It’s important to par-boil your ramen noodles so that they aren’t crunchy when you are ready to serve your soup. I placed them in boiling water for just 2 minutes while meal prepping these jars and they turned out perfect.
This recipe is completely customizable, so add in veggies that you love and you could even add shredded chicken, shrimp or thinly sliced beef instead of going vegetarian. Be sure you cook your meat/chicken/fish before adding to the jar!
- 2 cups ramen noodles (about 1 (16oz) package dry ramen)
- 2 hardboiled eggs
- 1 tbsp garlic powder
- 1 tbsp onion powder
- 2 tsp curry powder
- 1 tbsp ground ginger
- 1 tsp black pepper
- 2 cups shredded carrots
- 2 cups thinly sliced mushrooms
- 1 cup shredded kale
- 3 scallions, thinly sliced
- 2 tbsp sesame seeds
- 4 cups vegetable broth
- Optional Garnish: Sriracha
- Par boil the dry ramen noodles by placing in boiling water for 2 minutes. Drain and rinse with cold water. Allow to cool.
- Combine garlic, onion, ginger, curry powder, and pepper in small bowl.
- Divide spice mixture evenly into 2 (24 oz) mason jars, pouring into bottom of each jar
- Add 1 cup carrots into each jar
- Top with 1 cup mushrooms in each jar
- Add ½ cup kale to jars
- Place 1 cup par-boiled (and cooled!) ramen noodles into each jar
- Top with scallions
- Place 2 halves of hardboiled egg in each jar
- Sprinkle with sesame seeds.
- Place lid on jar and store in fridge until ready for use
- When ready to serve, heat 2 cups vegetable broth (either on stove or microwave).
- Note you will need 2 cups per 24 oz jar, so if you are serving 2 jars, you'll need 4 cups broth.
- Pour 2 cups warm broth into each jar and replace the lid.
- Allow jar of soup to steep for 3-5 min before serving
- Pour contents of jar into large bowl and garnish with sriracha (if desired)