Recipe: Make Ahead Instant Ramen

Oh, ramen noodles. The staple of many of our childhoods and college years. Those college packs of ramen you pick up in bulk at the warehouse store are filled with junk and sodium. This version is much healthier, you control ingredients and you can switch things up. This recipe makes two 12 oz mason jars.


  • 1 Millet and Brown Rice Ramen Cake (I like Lotus Foods Brand), cooked to package directions and cooled.

  • 1 tbsp of freshly grated ginger

  • 2 tbsp low sodium soy sauce

  • 2 tsp vegetable base paste (or follow package directions)

  • 1/2 cup frozen corn kernels

  • 1 cup of cabbage mix

  • 2 scallions, sliced thin

  • 2 tbsp cilantro leaves, destemmed


  1. On the bottom of each mason jar put 1/2 tbsp of grated ginger, 1 tbsp low sodium soy sauce and 1 tsp. vegetable base paste. Stir together.

  2. Now time to build. In each jar stack 1/4 cup of corn, followed by 1/2 cup of cabbage mix, then 1/2 of the noodles, half the scallions and 1 tbsp of the cilantro.

  3. Put the lid on your jars for easy lunches the next two days.

  4. When ready to eat, simply pour boiling water over the noodles and veggies. Replace the lid and give it a good shake. (Be super careful, it'll be hot!) Then, enjoy!