Name: Miso Noodle Soup in a Jar
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Ingredients: 2 tbsp miso paste (white or red miso); 1 tsp soy sauce; ½ tsp sesame oil; ½ tsp grated ginger; ½ tsp garlic (minced or paste); ½ tsp chili flakes or sriracha (optional, for spice); ½ cup cooked noodles (ramen, soba, or rice noodles); ¼ cup shredded carrots; ¼ cup baby spinach or bok choy; 2 tbsp sliced green onions; 2 tbsp cubed tofu or cooked chicken; 1 tsp sesame seeds (for garnish); 1 ½ cups boiling water

A quick, easy, and customizable meal, this Miso Noodle Soup in a Jar is a perfect option for a healthy, on-the-go lunch. With savory miso broth, tender noodles, and fresh vegetables, this soup is not only delicious but also packed with umami flavors. Just add hot water, stir, and enjoy—it’s like instant noodles but homemade and nutritious!

Origin of Miso Noodle Soup

Miso soup has been a staple in Japanese cuisine for , typically made with a fermented soybean paste (miso), dashi broth, and various add-ins like tofu, seaweed, and scallions. This jar version is inspired by the convenience of instant ramen, blending traditional flavors with a modern, meal-prep twist.

What I Love About This Recipe

This meal-prep-friendly soup is perfect for busy days. It’s fresh, flavorful, and completely customizable—you can swap in your favorite noodles, veggies, and proteins. Plus, it’s a great way to enjoy a homemade meal without the hassle of cooking on the spot. Just add boiling water, wait a few minutes, and your soup is ready!

Miso Noodle Soup in a Jar

Recipe by RecipeWikki

Servings

servings

Prep time

minutes

Cooking time

minutes

Calories

256

kcal

Ingredients

2 tbsp miso paste (white or red miso)
1 tsp soy sauce
½ tsp sesame oil
½ tsp grated ginger
½ tsp garlic (minced or paste)
½ tsp chili flakes or sriracha (optional, for spice)
½ cup cooked noodles (ramen, soba, or rice noodles)
¼ cup shredded carrots
¼ cup baby spinach or bok choy
2 tbsp sliced green onions
2 tbsp cubed tofu or cooked chicken
1 tsp sesame seeds (for garnish)
1 ½ cups boiling water

Directions

Layer the ingredients: In a heatproof jar, add miso paste, soy sauce, sesame oil, ginger, garlic, and chili flakes at the bottom.
Add the noodles & toppings: Layer in cooked noodles, shredded carrots, baby spinach (or bok choy), green onions, and tofu (or chicken).
Seal and store: If making ahead, seal the jar and refrigerate for up to 3 days.
Prepare the soup: When ready to eat, pour 1 ½ cups of boiling water into the jar.
Stir and enjoy: Let it sit for 2-3 minutes, stir well to dissolve the miso, and enjoy your hot, homemade soup!

Notes

Noodle choices: Ramen, soba, udon, or zucchini noodles for a low-carb version.
Protein options: Swap tofu for shrimp, shredded chicken, or soft-boiled eggs.

miso noodle soup