Soup in a Jar

These easy meal prep noodle soup jars are a fast, convenient, and budget-friendly make-ahead lunch idea. Just add hot water, mix, and enjoy! *We used vegetable-flavored Better Than Bouillon, but you can use any type of powdered or paste-style bouillon here OR use the seasoning packets that come with the instant ramen (divide each packet between two jars).

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

1. To each 16oz. jar add the following: 1 tsp bouillon, ½ tsp soy sauce, ¼ tsp sesame oil, ⅛ tsp garlic powder, ⅛ tsp ginger powder, ½ tsp sesame seeds, and ½ tsp sriracha.

Step 2

2. Peel and shred the carrot. Clean and slice the mushrooms and green onion. Divide the carrots, mushrooms, and green onions between the jars.

Step 3

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.

Step 4

4. Divide the noodles between the four jars, then top with a handful of fresh spinach for each jar.

Step 5

5. Close the jars and refrigerate until ready to eat (up to five days). When ready to eat, warm the jars slightly (use your hands or let sit at room temperature for about 10 minutes), and then add 1-1.5 cups boiling water.

Step 6

6. Close the jars and shake them to dissolve the broth. Let sit for a few minutes, then stir once more with a spoon or fork before enjoying.

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