If you grew up on Cup o Noodles this recipe for Homemade Noodle Cups will become a fast favorite. It’s an easy recipe that can be made ahead; just add hot water and you have a comfort food meal without the added artificial ingredients and high sodium from the commercial flavor packet.
What if we told you that you could elevate your ramen game by creating your very own Homemade Ramen Noodle Cups? Ramen isn’t just for college students any more (but this recipe is perfect for them too). You don’t need the ramen seasoning packet to make a delicious savory broth. Just a few tasty ingredients are needed to make this cup of noodles recipe.
It’s easy to pre-make ramen jars, stick them in the refrigerator and add boiling water when you are ready to enjoy! They can be made either traditional ramen (wheat flour ramen) or gluten-free ramen.
These are perfect for a healthy snack, an easy weeknight dinner, to keep in a dorm room fridge, for meal prep and so much more. They are made with simple ingredients easily found at the grocery store. DIY Noodle Cups can be changed up in different ways too to use your favorite vegetables and different flavors of broth.
Recipe Ingredients Notes
Better Than Bouillon. Instead of powdered bouillon this product is a concentrated flavor base that’s in a paste designed to build flavor in any dish. We love the Roast Chicken flavor (available in regular or reduced sodium) and there are lots of other flavor. Roasted Beef gives a nice beef flavor or Mushroom for a vegetarian option. There are lots of different flavors and they are available at regular grocery stores or on Amazon.com.
Seasonings. Dried parsley, ground ginger and garlic powder combine with the Better Than Bouillion to create the flavors of the broth.
Low sodium soy sauce or tamari. This adds some salty flavor to the broth. Either regular low-sodium soy sauce or low sodium gluten-free tamari can be used. Because there is sodium in the Better than Bouillion low sodium soy sauce creates the best result.
Ramen noodles. You’ll need 2-3 ounces of instant ramen noodles. This is usually half a packet of ramen. Break it into pieces to fit into the jar (and this helps with quicker cooking). Notes on gluten-free options below.
Frozen mixed vegetables. Carrots and peas are a classic combination for ramen however any vegetables combination you enjoy can be used. Choose smaller cut vegetables for best fit.
Scallion. A sliced green onion can be used sliced on top of these best instant noodles.
Wide Mouth Pint Mason jars. You’ll need one pint jar (16 ounce jar) for each serving of the instant noodle cups you want to make along with a lid. Use wide mouth jars. NOTE: the recipe ingredients make one serving but can be multiplied to make as many servings as desired.
Gluten-free Ramen option
Fortunately over the past few years multiple companies have emerged creating delicious wavy noodles that are gluten-free. The brand we use is Lotus Foods. We’ve made both types: the Jade Pearl were used in our Dragon Noodle recipes and we’ve made the Millet and Brown Rice type for these Ramen Noodle Cups.
They sell the Millet and Brown Rice in 2.8 ounce packets which are the perfect size for noodle cups. They are readily available at grocery stores, Costco and online at Amazon.com. If making gluten-free cup of noodles be sure to use gluten-free low sodium tamari too.
How to Make it
STEP 1. Combine seasonings
Add the Better Than Bouillon, low sodium soy sauce, dried parsley, ground ginger and garlic powder to the jar (photo 1). Stir to combine the ingredients (photo 2).
STEP 2. Layer ingredients
Pour in the frozen vegetables (photo 3); do not mix into to the seasoning. Place the ramen on top of the vegetables (photo 4); ensure it fits inside the jar and the lid can be added (if not, break up the ramen).
Add the sliced green onions on top (photo 5-6); do not mix in.
STEP 3. Cook the ramen
Bring water to a boil. Pour in 1 1/4 cups of the boiling water (to cover the ramen noodles)(photo 8). Seal with the lid and allow it to sit for 5 minutes or until the ramen is cooked and soft (photo 9).
Stir to combine the seasonings and vegetables and enjoy (photo 10)!
To speed up the process add water to cover the noodles and microwave for 2 minutes. Cover, allow to sit for two minutes; stir together and enjoy.
Make Ahead Option
After step 2 above, seal the jar(s) and place in the refrigerator for up to 4 days (photo 7). Proceed with STEP 3.
NOTE: because the ingredients will have chilled it may need to sit longer than 5 minutes after the boiling water is added to fully heat OR can be finished in the microwave for 30 seconds (after the 5 minutes).
Add some protein. If you want to make a heartier bowl of ramen you can adds some precooked protein. Shredded rotisserie chicken, a soft-boiled egg, thinly sliced beef, cooked shrimp, extra firm tofu cubes all work great.
The key is the protein needs to be already cooked before adding. Warm your addition and add to the ramen broth after the cup of noodles are ready to eat (or it can cool down the homemade ramen noodles and will require microwaving to heat up).
Change up the frozen veggies. Any small size vegetable mix works great. Try one with some corn, or green beans.
Make different flavored broth. Better than Bouillon has so many different flavors including options that the vegetarian and vegan. Change up these noodle cups with other flavors to make your own flavorful broth.
- Try swapping in hoisin sauce or teriyaki sauce for the soy sauce.
- Add some chili garlic sauce or sriracha for a boost of spicy heat and more delicious flavor.
- Add some miso paste to the first layer.
- A splash of rice vinegar before serving.
- You can even add some peanut butter to the first layer along with some fish sauce and lime juice for a hint of Thai flavor.
So many ways to make this cup noodles recipe your own creation.
Add favorite toppings. Sliced mushrooms, sliced pork belly, bean sprouts, chopped baby bok choy, toasted sesame seeds, a drizzle of sesame oil or a classic ramen eggs. Whatever you love can be added to the sliced green onion.
Use different types of noodles. You can even swap in other noodles like rice noodles into this ramen noodle soup. Different noodles may require different cooking times. Choose ‘instant noodles’ or fast cooking noodles.
Frequently Asked Questions
You can add raw egg when you add the boiling water and stir to allow it to cook and mix with the other ingredients. Ensure it has fully cooked before eating the ramen soup.
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Homemade Ramen Noodle Cups
- 2 teaspoons Better Than Bouillon chicken, beef or mushroom flavored
- 2 teaspoons low sodium soy sauce or low sodium gluten-free tamari
- ½ teaspoon dried parsley
- ¼ teaspoon ground ginger
- ¼ teaspoon garlic powder
- ½ cup frozen mixed vegetables see notes
- 2-3 ounces instant ramen noodles see NOTES for gluten-free option
- 1 green onion thinly sliced
Assemble the noodle cups
- Add the Better Than Bouillon, soy sauce, dried parsley, ground ginger, and garlic powder to a 16-ounce wide-mouth mason jar. Mix to combine.2 teaspoons Better Than Bouillon, 2 teaspoons low sodium soy sauce or low sodium gluten-free tamari, ½ teaspoon dried parsley, ¼ teaspoon ground ginger, ¼ teaspoon garlic powder
- Next pour the frozen vegetables on top of the seasoning; do not mix in.½ cup frozen mixed vegetables
- Break the ramen into pieces (this will help it fit in the jar with the lid on and cook faster) and place the ramen on top of the vegetable. Sprinkle the green onion slices over the top of the ramen. Do not mix in.2-3 ounces instant ramen noodles, 1 green onion
- To serve, pour 1 ¼ cups boiling water over the noodles and cover with the lid for 5 minutes, or until the ramen noodles are soft. Stir until the seasonings are fully dissolved and enjoy.
- To speed up the cooking process add water to cover the noodles and microwave for 2 minutes. Cover, allow to sit for two minutes; stir together and enjoy.
Make Ahead option
- Complete STEP 3, add the lid to the jar and store the ramen cup in the refrigerator for up to 4 days.When ready to eat, follow STEP 4 above.