Meal Prep Noodle Soup Jars

Method5 steps · about 15 min

1. 1

   Step 1: Prepare four 16-oz storage jars. To each add 1 tsp vegetable bouillon, 1/2 tsp soy sauce, 1/4 tsp toasted sesame oil, 1/8 tsp garlic powder, 1/8 tsp ground ginger, 1/2 tsp sesame seeds, and 1/2 tsp sriracha if using.

   Uses 4 tsp vegetable bouillon · 2 tsp soy sauce · 1 tsp toasted sesame oil · 1/2 tsp garlic powder · 1/2 tsp ground ginger · 2 tsp sesame seeds · 2 tsp sriracha, optional

   
2. 2

   Step 2: Peel and shred the carrot (1). Clean and slice the mushrooms (4) and green onion (2). Divide the carrots, mushrooms, and green onions between the jars.

   Uses 1 carrot, shredded · 4 mushrooms, thinly sliced · 2 green onions, sliced

3. 3

   Step 3: Bring a pot of water to a boil for the ramen noodles. Discard the seasoning packets or save them for another use later. Add the noodles to the boiling water and boil only for about 2 minutes, or just until the noodles are tender but still slightly firm. Drain the noodles in a colander and rinse briefly with cold water to cool. Drain well.

   Par-cook ramen · 2 minUses 2 3-oz blocks instant ramen noodles, seasoning packets removed · Water for boiling and briefly rinsing noodles

4. 4

   Step 4: Divide the noodles between the four jars, then top with a handful of fresh spinach (2 cups) for each jar.

   Uses four jars of soup seasoning · four jars with divided vegetables · par-cooked cooled ramen · 2 cups fresh spinach

   
5. 5

   Step 5: Close the prepared jars and refrigerate until ready to eat, up to five days. To serve one portion, transfer the contents of one jar to a roomy heatproof bowl. Add 1–1 1/2 cups boiling water and stir to dissolve the bouillon. Let sit for a few minutes so the noodles and vegetables heat through, then stir once more with a spoon or fork before enjoying.

   Uses one assembled soup portion · 1–1 1/2 cups boiling water for one portion