Take your work lunch to a whole new level by bringing your very own mason jar ramen!

Meal Prep: Mason Jar Ramen

Take your work lunch to a whole new level by bringing your very own mason jar ramen!
Course Main Course
Cuisine Meal Prep
Prep Time 2 hours
Cook Time 5 minutes
Total Time 2 hours 5 minutes
Servings 4 jars
Calories 530kcal
Author Carmy


Soy Sauce Eggs

  • 2 Natural Delights medjool date pitted
  • 3/4 cup low sodium soy sauce
  • 2 cloves garlic minced
  • 1/4 cup water
  • 4 eggs boiled


  • 4 packs instant noodles
  • 2 tbsp Better Than Bouillon beef (0.5 tbsp per mason jar)
  • 4 tbsp marukome miso (1 tbsp per mason jar)
  • frozen corn
  • frozen peas
  • carrots


Soy Sauce Eggs - The night before

  • Soak your dates for 5-10 minutes until soften. When they're ready to go, put them in a food processor with a bit of liquid and process until it becomes a paste consistency. 
  • In a pot, pour in your soy sauce, water, garlic, and date paste. Bring it to a boil.
  • Once the mixture has come to a boil, let it simmer for 5 minutes. Then let it cool.
  • Once cooled, pour the liquid into an airtight container and place your peeled boiled eggs in. Let it sit in the fridge for two hours minimum or overnight.


  • Cook your noodles 2 minutes under the cook time according to the instructions on the bag. Do not add in the seasoning. Rinse with cold water once the noodles are done to stop the noodles from continuing to cook.
  • In each mason jar, put in 0.5 tbsp of the Better Than Bouillon beef, 1 tbsp of the marukome miso, and as much corn/peas/carrots/other toppings you'd like. Then layer in the noodles. 
  • Before sealing your mason jar, get your egg from the marinate from the night before (or two hours earlier) and place it in your jar.
  • When you're at work, fill the jar with hot water to finish the cooking process and to make the broth (please be careful, the glass jar + hot water = hot glass jar!) 


Calories: 530kcal