There is something so comforting and satisfying about a big bowl of ramen soup.
Growing up, we had those instant ramen packs and would eat it raw, crunched up with that seasoning blend poured all over it. Cringing a little bit right now thinking about all the ingredients in that seasoning pack.
We decided to put a healthier twist on our childhood favorite in this Easy Mason Jar Ramen Soup.
It's packed with hearty veggies and has that salty-savory flavor that will have you slurping up the last drop.
This meal can be prepped ahead of time in mason jars or make it in bulk in a sauce pan at home.
If you're using a mason jar, you'll just need to add boiling veggie broth and let it steep for a few minutes before devouring.
We like to have the broth in a separate mason jar and pop it in the microwave (be sure to remove the metal top!) for a minute or two. Just be careful when handling, the glass can get very hot!
If you have access to a kitchen, you can heat up the broth in a saucepan and pour it into your pre-made mason jar too.
Either way- this soup is super easy, delicious and nutritious.
If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo #deliciouslysimplerecipes on Instagram so we can see it. Happy Ramening!
Easy Mason Jar Ramen Soup
makes 1 serving
- 2 tsp sesame oil
- 1 tsp minced garlic
- 2 tbsp liquid aminos or soy sauce
- 1/4 cup peas
- 1/4 cup corn kernels
- 1/2 cup shredded carrots
- 1/4 cup mushrooms, sliced thin
- handful of spinach leaves
- 1/2 cup cooked brown rice noodles
- Optional: tbsp garlic chili sauce, Sriracha, or chili flakes
- 2 cups vegetable broth (do not add to mason jar)
- Place all ingredients, starting with the oil in a quart sized, wide mouth mason jar.
- When you are ready to eat, fill the jar with boiling vegetable broth and screw on the lid.
- Allow to sit for 3-5 minutes until the noodles are tender.
- Eat from the mason jar or pour into a bowl and enjoy!