Kelzell Media - Kelly Kitagawa
Kelly Kitagawa & millennials on the loose

Home

Mason Jar Ramen

Here is a really easy ramen meal prep recipe, great for people who love the gourmet ramen but also want to save some money! This recipe is pretty cheap if you buy in season veggies, and invest in some good miso paste. Also, great for college & university students!

Full recipe

Ingredients:

  • Package of ramen noodles

  • Miso Paste

  • Stock (veggie, chicken or beef), powdered

  • Vegetables & condiments to taste

I used:

  • Mushrooms

  • Green onions

  • Canned Corn

  • Cilantro

  • Fresh ginger

  • Celery

  • Arugula Sprouts

  • Sesame oil

  • Chilli paste

  • Sriracha

  • Cayenne

  • Garlic Powder

Instructions

  1. Start by bringing a medium to large pot of water to boil. Add noodles, lower heat to medium. Cook for 2 - 2 1/2 minutes. Strain.

  2. Run cold water over noodles to stop from cooking further, putting them in ice water while you prepare your veggies & toppings. This allows your noodles to last in the fridge for up to 5 days.

  3. Prepare your veggies.

  4. In each jar, add instructed amount of Stock Powder for volume of mason jar. In my case, it was 1 1/2 teaspoons.

  5. Divide your noodles into each jar, leaving room for veggies.

  6. Add 2 to 4 teaspoons of miso paste, according to your preference.

  7. Add all your veggies.

  8. When you’re ready to eat your ramen, simply boil some water, pour, and enjoy!

Classic

  • Mushrooms

  • Corn

  • Cilantro

  • Ginger

Crunchy

  • Mushrooms

  • Corn

  • Cilantro

  • Ginger

  • Celery

  • Arugula Sprouts

Zesty

  • Mushrooms

  • Corn

  • Extra Cilantro

  • Extra Ginger

  • Chilli paste

  • Sesame Oil

Spicy

  • Mushrooms

  • Corn

  • Less Cilantro

  • More Ginger

  • Garlic Powder

  • Chilli paste

  • Cayenne

  • Sriracha