This vegan ramen in a mason jar is the perfect lunch for work. Noodles, veggies, and a miso broth make up for the base. Just add hot water when you’re ready to eat!

chopsticks picking up noodles out of a mason jar

This post was originally published in March 2016. Pictures, post, and recipe have been updated.

Remember the instant noodles in a cup? Maybe from college days?

Well, my friends, that just got a healthy and tasty makeover.

The food prep and cooking just takes too much time. If that go-to salad recipe is starting to feel like a deadbeat relationship, keep reading.

I’ve been with you there my friends. I love salads, but sometimes I want to change things up. I mean change is good after all, right?!

Here I’ll show you an easy-to-prep, make-ahead, and healthy ramen recipe that will spice up your lunch menu! This simple vegan mason jar ramen recipe is packed with veggies, noodles, and miso broth.

When you’re ready to eat, just pour hot water in your mason jar, mix and watch as your soup makes itself. Not only is this super simple, but it’s also easy to take on the go!

ingredients for vegan ramen

Ingredients for vegan ramen

Where to find miso paste

Miso paste can typically be found in the grocery store in the refrigerated section next to fermented foods or the health food section. If not, an Asian market will for sure have it!

sauted mushrooms in a pan

How to saute mushrooms

Add sesame oil to a nonstick pan on medium heat and add sliced mushrooms. Don’t move the mushrooms on the pan! I know it’s tempting, but they cook the best untouched. After they look tender (about 5-7 minutes) flip them and move them around a bit until fully cooked through.

 

adding veggies to a mason jar

How to make vegan ramen soup:

  1. Start by adding the miso paste
  2. Layer the veggies: corn, carrots, and mushrooms
  3. Next, top with noodles
  4. Seal up your mason jar and you are ready to go!

pouring water into a mason jar with noodles

When ready to eat, fill the mason jar with hot water, place the lid on, and shake until all the miso broth is dissolved.

corn, carrots, mushrooms, and noodles in a mason jar

What to add to vegan ramen:

Base:

Better than Boullion, miso, Thai curry paste

Veggies:

Corn, carrots, kale, spinach, steamed broccoli, sauteed mushrooms, bok choy… sky is the limit here!

Noodles:

Rice noodles, traditional ramen noodles, udon, vermicelli, spaghetti, soba noodles are all great choices.

Flavor Boosts:

Sesame seed oil, Sriracha, chili garlic sauce

overhead shot of ramen in a mason jar

Is ramen vegan?

Traditionally speaking, no. Ramen is a Japanese dish and the base is a tonkotsu broth which is made from pork. You can find miso-based ramen at some restaurants, you just have to be careful that they did not mix it with pork broth too!

Miso broth is a great vegan substitute in ramen and that’s why it works in this recipe.

vegan ramen noodles in a mason jar topped with chili oil and green onions

Ramen and Meal Prepping

Make the recipe and put all the ingredients in mason jars. Store them in the fridge until you are ready to eat.

When you want to eat one, Simply remove from the fridge and add hot water and give them a good shake! With the lid on of course.

Vegan ramen is the PERFECT lunch recipe to break up the salad routine.

closeup of vegan ramen in a mason jar with chopsticks

If you tried this vegan ramen in a mason jar, let me know in the comments below and share a photo using #mindfulavocado. I’d love to hear from you! Want to see more recipes? Let’s get social! CONNECT WITH ME on Facebook, Twitter, Instagram, or Pinterest to see what I’m currently cooking up!

More Easy Lunch Recipes:
15 Quick and Easy Lunch Recipes
Vegan Taco Salad
Vegan Bibimbap Bowls
Teriyaki Tofu Bowls

chopsticks picking up noodles out of a mason jar

Vegan Ramen in a Mason Jar

Print Recipe
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This quick take on ramen is the best for lunch on the go. Noodles, miso paste, and veggies make up this vegan soup. Simply add water when ready to eat!
Course Lunch
Cuisine Asian, Plant Based, Vegan, Vegetarian
Keyword easy ramen recipe, lunch for work, vegan ramen, vegetarian ramen
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 2 servings
Calories 320kcal
Author Amanda

Ingredients

  • 1 packet ramen noodles season packet discarded
  • 1 Tablespoon sesame oil
  • 1/4 cup baby bella mushrooms sliced (about 4 mushrooms)
  • 1+1/2 teaspoon miso paste
  • 1/4 cup corn fresh or frozen
  • 1/4 cup shredded carrots
  • 2 wide mouth mason jars

Toppings:

Instructions

  • Remove ramen noodles from the package and discard the seasoning packet. Cook noodles for 3 minutes, drain.
  • Heat sesame oil in a small pan on medium heat. Add mushrooms and sauté for 5-7 minutes. Remove mushrooms from heat and set aside.
  • Add miso paste to the bottom of each mason jar. Add corn, carrots, and sautéed mushrooms. Add cooked noodles.
  • Put the lid on and place in the fridge until ready to eat.
  • When ready to eat, remove the lid and pour hot water into the mason jar. Add lid and shake well, until miso paste is dissolved. Top with green onions and some chili oil crunch!

Notes

Whatever variation you come up with, put flavorings on the bottom, then veggies, then noodles. This will yield the best results.

Nutrition

Serving: 1mason jar | Calories: 320kcal | Carbohydrates: 52.7g | Protein: 5.1g | Fat: 8.5g | Saturated Fat: 2g | Sodium: 1358mg | Fiber: 3g | Sugar: 5.9g
Tried this recipe?Mention @themindfulavocado or tag #mindfulavocado!

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