Recipe: Ramen re-invented

Daniella Porano
February 5, 2015
This article was published more than 2 years ago.
Est. Reading Time: 2 minutes

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Do you love Kinton, Sansotei, and all the ramen shops popping up in downtown Toronto recently, but can’t justify making a long trip for it? I was on Pinterest looking for recipes when I stumbled across the perfect solution to your craving: homemade ramen in a mason jar. While I regret using the words “Pinterest” and “mason jar” in the same sentence, this idea is pretty genius for those of us who have little time for meal preparation and want quick, portable, and healthy food every day.


  • A mason jar or other glass jar with a latch or lid
  • Boiling water
  • Bouillon cube
  • Rice noodles
  • Your favourite vegetables (I use greens, mushrooms, or onions)
  • Optional: garlic powder, cilantro, basil, crushed red pepper


  1. Stack the cubes and seasoning into the bottom of the jar.
  2. Next, mix in the vegetables and rice noodles.
  3. When you’re ready to eat, pour in boiling water and mix around the ingredients to have the bouillon cube dissolve properly (be careful the jar will be extremely hot - a jar cozy is a really good idea to help prevent getting burned).
  4. Put the lid back on and let it sit for about 10 - 15 minutes, stirring occasionally to spread the seasoning around.
  5. Enjoy your fresh and healthy instant noodles!

Vegetarian recipe


  • Thinly sliced mushrooms
  • Baby kale, spinach, or other greens
  • 1 tbsp Sliced green onions
  • 1 mushroom, onion, or vegetable bouillon cube
  • Semi cooked rice noodles
  • Optional seasoning: 1 tbsp chopped cilantro or basil, pinch of garlic powder, pinch of crushed red pepper

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