Quick Build Your Own Ramen Jars

There's nothing like Ramen with its silky noodles, flavorful meat, and veggies, and then you add all of your favorite condiments. It's such a fun meal and so delicious. Fun for all to dig in but the downside is the time it takes to prepare.  Real ramen can be a labor of love and not something you can throw together in 5 minutes for a quick lunch.

I've developed a speedy, build your own Ramen jar recipe that lets you add the things that you love to eat to your Ramen noodles, pack it up and leave it in the fridge for a day or so if you like, and then pour the hot broth over the Ramen when you're ready to have a fabulous, quick lunch or dinner.

This is so great because you can add absolutely anything you want to your Ramen. I am taking an additional shortcut of using beef jerky (yes, I said beef jerky), frozen mixed vegetables that consist of peas, carrots and green beans and then I also add a bit of fresh baby spinach which wilts very nicely when hot broth is poured over.

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ASSEMBLED RAMEN JAR. ALL I NEED TO DO IS ADD HOT BROTH OF MY CHOICE.

Pour in boiling broth right out of my portable kettle ensures the noodles softened, the jerky gets tender, and the vegetables cook perfectly.

I even use a flavorful Korean barbecue jerky to add additional umami to the noodles. Adding chili garlic crisp at the end also takes it up a notch. This is so incredibly wonderful. I love to sip on the hot broth right out of the jar and then scoop the noodles and veggies and beef out with my chopsticks.

I LOVE MINT WITH THESE RAMEN JARS, BUT BASIL OR THAI BASIL WOULD EQUALLY AWESOME

Kids will love this too as they're making their own, almost sealing the deal that they will eat it as well.

Everyone needs a large cutting board.

I use canning jars all the time in my kitchen & they're perfect for these ramen jars.

Quick Build Your Own Ramen Jars
1 serving


1 24 ounce canning jar with lid, preferably wide mouth
16 ounces hot broth or stock, such as chicken, vegetable or beef
1 single serve bunch ramen noodles (such as 2-3 ounce rice ramen or vermicelli) 
1/4 cup frozen mixed vegetable (pea, carrot, green bean mix), partially thawed
1 tablespoon miso (red or white)
1 tablespoon coconut aminos, soy sauce or tamari
2-3 strips beef jerky, cut into smaller pieces ( like Lorissa's Kitchen Korean BBQ jerky or Archer Provisions garlic sesame)
1 small handful baby spinach, chopped


Optional Garnish
Chili Garlic Crisp 
Boiled egg
Lime wedges
Fresh Mint Leaves
Flaked dried seaweed (nori) or Furikake (Asian seasoning with seaweed in it)


In the canning jar add the miso and coconut aminos or soy sauce, break up the Ramen to fit it through the mouth of the jar, then add the frozen vegetables, beef jerky, and spinach.


Pour over the hot broth, cover with the lid and let it sit for one to two minutes until the noodles and beef jerky are soft.


Enjoy by adding your garnishes of preference. I love a lot of chili crisp in mine, with a squeeze of lime and fresh mint.


You can slurp the broth right out of the jar and use chopsticks for the noodles.  This is so delicious and one of my favorite lunches.