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DIY Instant Ramen Jars

PREP TIME 10 mins | COOK TIME 2 mins | TOTAL TIME 12 mins | SERVES 1

Winter is here. Sitting at my desk all morning means I’m often deeply chilled by lunchtime, and my usual Giant Salad just isn’t cozy enough. I now demand a Hot Lunch. I created this recipe for Cityline, but it has quickly nestled into my weekly rotation.

I tried all kinds of noodles for this — because I didn’t want to have to pre-cook anything, but they still have to get tender just by soaking in hot water for a few minutes. Udon and Mr Noodles didn’t work, but rice vermicelli are ok. The puck of dry noodles from a cup-a-soup turned out the best. Next time they’re on sale, buy a bunch and stash them in the cupboard. Don’t forget to chuck the seasoning packet!

Besides the noodles, you can wax as poetic as you like here. Get some protein in there to make it satisfying (tofu/ rotisserie chicken/ cooked anything/ chick peas), add some deeply concentrated flavour (bouillon concentrate/ miso paste/soy or fish sauce) and veggies that will soften or wilt in hot water.

DIY Instant Ramen Jars


  • 2 teaspoons soy sauce

  • 1 teaspoon miso paste

  • ½ teaspoon sesame oil

  • ⅓ cup cubed firm tofu

  • 65 g instant noodles, broken up a bit (see above!!)

  • ¼ cup grated carrot

  • ¼ cup baby spinach

  • 2 to 3 button mushrooms, thinly sliced

  • Freshly grated ginger

  • Sriracha (optional)


  1. Stir the soy sauce, miso and sesame oil together in a 500mL jar. add the tofu and shake a little bit to coat. Layer with noodles, carrots, spinach, mushrooms and ginger. Add a squeeze of sriracha. Keep refrigerated until ready to eat. To serve, add boiling water and let stand 3 to 5 min. Stir well before eating.

Click below for a printable version of this recipe.

DIY Instant Ramen Jars_Claire Tansey
Download PDF • 111KB

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