These Mason Jar Soups are the perfect lazy, easy meal prep for the winter. Comforting and ready-to-eat soup with minimal effort and no actual cooking. This satisfying soup is also balanced with protein, lots of fiber, and nutrients.
Mason Jar Soups
Do you hate meal prepping as much as I do? These mason jar soups are the answer. They are super easy to put together, cozy, delicious, and balanced. Meal prep should only take about 15-20 minutes when making these mason jar soups. All you have to do is slice your vegetables, dice tofu or just add your protein of choice, and place everything into a few mason jars.
As a dietitian, I aim to create recipes that are already balanced and nutritious for you. This one is perfectly balanced with protein, lots of veggies, and carbohydrates. This is the secret formula to keep you energized, satisfied, and nourished during the workday. This recipe is also easy to personalize to your liking. See the tips below for more ideas!
Ingredients and Substitute ideas:
- Rice noodles: Ride noodles cook very fast, they also have a great texture and are gluten-free! If you need to substitute these, pick any instant noodles that can cook for just 5-7 minutes in boiling hot water.
- Bouillon or Miso Paste: I typically use Better than Bouillon vegetable paste or a good Vegan miso paste. You can also use bouillon powder or your favorite soup base!
- Vegetables: Use whatever veggies you prefer. I highly recommend shiitake mushrooms, shredded cabbage, bean sprouts, corn kernels, and bell peppers.
- Protein: I personally love to just dice tofu cubes and marinate them in some soy sauce, sriracha, and toasted sesame oil. You can also use edamame beans, seitan, vegan chicken, or whatever you’d like!
Tips and Tricks for the Best Mason Jar Soups
- Make sure to use mason jars that have a wide opening on top so it is easier to eat.
- Add extra favors of choice such as grated ginger, chili paste, chili powder, brown sugar, lime juice, and more.
- Make a list before going to the grocery store to assure you have all your favorite ingredients.
- Keep in the fridge for a maximum of 5 days.
- After putting the hot water in, soak the mason jar well. Since the water is boiling hot, use oven mitts or kitchen towels to shake it.
More Easy Soup Recipes:
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Mason Jar Soups
- Total Time: 15 minutes
- Diet: Vegan
Description
These Mason Jar Soups are the perfect lazy, easy meal prep for the winter. Comforting and ready-to-eat soup with minimal effort and no actual cooking. This satisfying soup is also balanced with protein, lots of fiber, and nutrients.
Ingredients
- 1 serving of rice noodles
- 1 teaspoon bouillon or miso paste
- 1 teaspoon garlic, minced
- 1 tablespoon soy sauce, low sodium
- 1/4 cup mushrooms, sliced
- 1/4 cup bean sprouts
- 1/4 cup red pepper, sliced
- 1/4 cup broccoli florets
- 1/4 cup shredded cabbage
- 1/4 cup shredded carrot
- 1/2 cup tofu cubes
- Fresh herbs (optional)
- Hot water (when ready to eat)
Instructions
- Add your base ingredients (garlic, bouillon/miso, soy sauce) to the bottom of the mason jar.
- Next, add your vegetables layer by layer. Add your protein of choice on top of your vegetables.
- Finally, add your rice noodles. Fold them in if needed so they can fit.
- Add fresh herbs on top if desired and put a lid on it. Store it in the refrigerator.
- When ready to eat, take it out of the fridge and pour boiling hot water into it. Shake it well. Close it up for 6-7 minutes to let it cook.
- Add chili powder or chili sauce and enjoy!
- Prep Time: 15
- Category: Soups
- Method: No-cook
- Cuisine: Asian
How long can this be stored before use?
Up to 5 days refrigerated for best results! 🙂
That’s not very long
That’s the same for most prepared foods 🙂
This is like refrigerator oatmeal. It isn’t intended for long term storage. But you can make lunch for 5 days, and they’re easy to take to work. You can make up to 5 dinners for the week.
If you know you have some difficult or very busy days in the coming week, it beats take out for price and health.
If you want long term storage, look into using dehydrated vegetables. I would add the soy sauce and tofu when ready to make.
What size mason jar do you use?
32 oz I believe 🙂
Easy and delicious way to meal prep during chilly days! So cozy and easy to modify to taste.
This was a fabulous idea! Love the potential with these jars ❤️
Recipe for the soup was 🔥
Saved my life this week! Perfect for winter meal prep.
Can you make these with the konjac noodles?
If those noodles can cook by adding hot water and letting it sit closed for 3-5 minutes, yes.
Hi! This looks amazing. Do you think veggie broth (we have Pacific) instead of miso or bouillon would work? If so, when would you add it? Thanks!
Yes, that would definitely work! You would just have to boil the veggie broth as it is the “water” right before adding it to the noodles to cook for a few minutes. 🙂
This recipe is one of the best instant meal recipes I’ve come across in a long time. I’ll admit I’ve been making it with different soups (my local Asian market has a ton of soup bases in bouillon cube form). Today I made it with a banh canh cua soup base and it was AWESOME. Will definitely make again, especially if I don’t have anything planned or just feeling meh.
So glad you liked this healthy version of instant soup! Love that you’re using different soup bases too. Gotta try the banh canh cua soup base! 🙂
Do we have to cook the tofu cubes before inserting into the jar?
I usually don’t cook it. I get extra protein tofu and just let it absorb the soy sauce or marinade I add. You can most definitely cook it though, I recommend trying my crispy tofu bites recipe for an easy 4-ingredient option.
Do you need to let the mason jar get to room temp before adding hot water? I’m afraid of the jar breaking.
Yes pull it out 45 min to an hour before to let it get to room temp. I thought I mentioned this in my blog but I will go ahead and look it over to add it if it’s missing 🙂 thank you so much for asking!
I may have missed it. Thank you so much for clarifying!!
Can these be frozen!
I have never tried freezing them but if you do I would recommend to use frozen veggies as they are already blanched 🙂 Make sure that you bring the jar to room temp before adding hot water.