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