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Servings: 4 jars

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!
Print Recipe
Total Time 5 minutes
Ingredients Equipment Method Notes

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)

Equipment

  • 4 16 ounce mason jars
  • jar vacuum sealer

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.