Mason Jar Soup

Meal prep can get boring — chicken with brown rice and broccoli, or some leftover dinner— same old, same old. This meal prep idea is fresh and unique and provides a healthy alternative to a classic meal you might remember from your college days: Cup o’ Noodles! … except this version is packed with nutrition.

This recipe leaves room for you to get creative with your veggies; you can really add anything you want. Have you heard the phrase “eat the rainbow” before? Every color in our veggies correlates to a different set of nutrients, and if we “eat the rainbow,” we get in a wide variety of vitamins, minerals and phytonutrients to optimize our health. I encourage you to try some new colored veggies when you make this mason jar noodle soup. Top it off with a soft-boiled egg to make this meal prep extra satisfying.


  • 1 bundle of cellophane noodles (also called Sai Fun, glass noodle or vermicelli)
  • ½  to 1 cup of shredded or sliced veggies (carrots, bell pepper, cabbage, mushrooms, onion, scallion, radish, bean/pea sprouts, green beans, snap peas, baby corn, etc.)
  • ½ cup diced tofu, shredded chicken or shrimp
  • 1 tsp Better Than Bouillon paste, any flavor
  • 1 tsp low sodium soy sauce or tamari
  • 1 tsp of chili sauce such as sriracha, ssamjang or chili oil (optional)
  • ¼ tsp sesame oil (optional)
  • Juice from one lime wedge

In a 16 oz. wide mouth mason jar, first add all the liquid and paste ingredients. Add veggie ingredients, followed by protein. Add the dried noodles on top. Filling the jar in this order will prevent the noodles from getting too soggy. When ready to eat, fill the jar 2/3 with hot water and let sit for 5-10 minutes. Be careful when opening, the heat may create some pressure.

Nutrition Facts:
Serving size: 1 jar + broth
Calories: 230; Fat: 3.8g; Carbs: 32.7g; Fiber: 2.4g; Protein: 20.8g; Sodium: 620mg

Recipe adapted from: Mason Jar Instant Noodles
– The Girl on Bloor & Mason Jar Asian Noodles Soup – Mason Jar Recipe




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