Meal Prep Spicy Miso Ramen Jars

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If you are looking for a quick and easy lunch idea that you can take to work or school, you will love these spicy miso ramen jars. They are a healthier alternative to instant ramen, and they are ready in minutes. All you need to do is layer the ingredients in the jars, refrigerate them, and add boiling water when you are ready to eat.
Quick & Easy
Make Ahead

I love ramen, but I don’t love the sodium, preservatives, and additives that come with instant ramen packets, not to mention the total lack of vegetables. That’s why I decided to make my own spicy miso ramen jars that I can meal prep ahead of time and take with me wherever I go.

These jars are perfect for busy days when I need a fast and filling lunch. They have pre-cooked ramen noodles, sliced shitake mushrooms, grated carrot, chopped bok choy, and green onions. The broth is made with miso, soy sauce, chili garlic paste, and ginger paste. It’s spicy, savory, and umami-rich. All I have to do is add boiling water to the jar, stir well, and let it sit for a few minutes. Then I can enjoy a hot and hearty meal that will warm me up and fill me up.

Customizing Your Ramen Jars

  • If you don’t have or like shitake mushrooms, you can use any other kind of mushrooms, such as button, oyster, or portobello.
  • If you want to add more color and crunch, you can add other vegetables, such as corn, peas, edamame, or bean sprouts.
  • If you want to make the broth more creamy, you can add some coconut milk, almond milk, or cashew cream.
  • If you want to add more protein, you can toss in some tofu, tempeh, seitan, or a peeled hard boiled egg.
  • If you want to adjust the spiciness, you can use more or less chili garlic paste, or add some fresh or dried red chili flakes.

Meal Prep Spicy Miso Ramen Jars

Meal Prep Spicy Miso Ramen Jars

Prep Time:
15 min
Cook Time:
10 min
Total Time:
25 min
Equipment Needed
  • 4 pint jars with lids
  • 4 teaspoons Better Than Boullion Seasoned Vegetable Base
  • 1/4 cup white miso paste
  • 2 tablespoons soy sauce
  • 2 teaspoons chili garlic sauce, like sriracha or sambal
  • 2 teaspoons ginger paste
  • 4 ounces pre-cooked ramen noodles (not instant ramen noodles)
  • 1 cup sliced shitake mushrooms
  • 1 cup grated carrot
  • 2 cups chopped bok choy
  • 4 green onions, sliced
  1. Divide the bullion paste, miso paste, soy sauce, chili garlic paste, and ginger paste evenly between the jars.
  2. Divide the ramen noodles evenly among the four jars. Layer the mushrooms, carrot, bok choy, and green onions on top of the noodles, leaving some space at the top of each jar. Screw the lids on tightly and refrigerate the jars until ready to use.
  3. To serve, bring 1 cups of water to a boil in a large pot or kettle for each jar. Carefully open the jars and pour the boiling water over the contents. Stir well and let the jars sit for 10 minutes to cook the vegetables and heat the noodles.
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