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Instant Ramen Recipe

These shelf-stable instant ramen jars are a great option for meal prep. They’re healthy, delicious, and super easy to make. Just add hot water or broth and mix, and your instant ramen is ready to eat!
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Total Time5 minutes
Servings4 jars

Equipment

  • 4 16 ounce mason jars
  • jar vacuum sealer

Ingredients  

  • 10 tbsp chicken bouillon powder
  • 6 tsp garlic powder
  • 3 tsp onion powder
  • 3 tsp dried parsley
  • 1 & 1/2 tsp ground cumin
  • 1 & 1/2 tsp ground ginger
  • 1 & 1/2 tsp black pepper
  • 1 & 1/2 tsp salt
  • 1 & 1/2 tsp coconut sugar optional
  • 4 blocks dried rice ramen noodles
  • 2 cups dried mixed vegetables (like peas, corn, carrots, or peppers)

Instructions 

  1. Mix all of the seasonings and bouillon together in a small mixing bowl.
  2. Gather your mason jars. Add 2 tbsp of seasoning mix into each jar, along with 1 block of dried rice ramen noodles, and ¼ cup mixed veggies.
  3. Seal the jar with a jar vacuum sealer and store on the shelf for up to 8 months.
  4. When ready to eat, bring 1 & ½ cup of water or broth (per jar) to boil. (I like to use homemade bone broth). Pour into the jar. Let sit for 5 minutes.
  5. Add any toppings you’d like, like chopped cilantro, a squeeze of lime, or a dash of coconut aminos. Enjoy!

Notes

This shelf-stable instant ramen recipe will last up to 8 months on the shelf.