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!
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
- Miso paste
- Sesame oil
- Ramen noodles (with season packets discarded)
- Wide mouth Mason jars
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!
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.
How to make vegan ramen soup:
- Start by adding the miso paste
- Layer the veggies: corn, carrots, and mushrooms
- Next, top with noodles
- Seal up your mason jar and you are ready to go!
When ready to eat, fill the mason jar with hot water, place the lid on, and shake until all the miso broth is dissolved.
What to add to vegan ramen:
Better than Boullion, miso, Thai curry paste
Corn, carrots, kale, spinach, steamed broccoli, sauteed mushrooms, bok choy… sky is the limit here!
Rice noodles, traditional ramen noodles, udon, vermicelli, spaghetti, soba noodles are all great choices.
Sesame seed oil, Sriracha, chili garlic sauce
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.
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.
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!
Vegan Ramen in a Mason Jar
- 1 packet ramen noodles season packet discarded
- 1 Tablespoon sesame oil
- 1/4 cup baby bella mushrooms sliced (about 4 mushrooms)
- 1.5 teaspoon miso paste
- 1/4 cup corn fresh or frozen
- 1/4 cup shredded carrots
- 2 wide mouth mason jars
- green onions chopped
- chili oil crunch
- 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!
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