Low Carb, Sesame Noodle Soup Jars (Vegan, Keto-Friendly)
Want to travel back to your freshman year dorm room? To the endless nights of studying, energy drinks, and a roommate who liked to clip his toenails on your bed? Pure heaven, right? No? Well this recipe for will at least bring you back the one saving grace for broke college students everywhere: instant ramen. After coming back from a long day of midterms and having sorority recruitment papers shoved in your face, was there anything more comforting than tossing a packet of dry noodles in the microwave with some dehydrated dandruff flakes of vegetables?
Now that you’re out of college (or maybe you’re still in college, or haven’t been to college at all. I don’t know your life. Who are you people?!) you’re probably not as interested in eating 2 days worth of sodium in one meal (or, maybe you are. Again, I don’t know your life). These meal-prep friendly, vegan, low-carb Instant Sesame Noodle Soup Jars will give you that nostalgia you crave while still being able to customize your meal to your flavor and dietary preferences.
What goes into these jars is virtually completely up to you! I would recommend using a large jar, about a ½ pint size, to ensure you can fit a satisfying meal in there as well as layering the jars so the soup base is at the bottom, followed by hardier vegetables, noodles, and raw items at the top to ensure nothing gets soggy.
The soup base is a mix of toasted sesame oil, tahini, and miso paste. I sometimes like to add in some hot sesame oil, gochujang, or Sriracha to get a Buldak Bokkeum Myun vibe. I used a mix of zucchini and shirataki tofu noodles for my jars to keep them on the low carb side, but you could also use carrot noodles, cooked sweet potato noodles, or daikon noodles if you prefer. If you’re not low carb, you could go for a more authentic route and use cooked ramen noodles or even cooked spaghetti for a more budget friendly option! For the protein, I went with edamame beans, but tofu, or, if you’re not vegetarian, cooked, shredded chicken are other great options.
When you are ready to enjoy your noodle soup, just boil some water, pour it into your jar, steep and enjoy! Alternatively, you can pour the soup contents into a microwave safe bowl, add water, and microwave until hot (about 4-5 minutes). I actually prefer the microwave method. I find that sometimes the boiling method does not get the soup hot enough, especially when the jars are still cold from the fridge.
So throw on some plastic sunglasses sunglasses, crack open a physics textbook for some ambiance, and pop one of these jars in the microwave to feel like your college self again. Maybe even eat it in a closet to get the whole dorm room feel.
If you make this recipe or any others on my blog, tag me in a photo on Instagram @figisisters . I would love to see your recreation!
Makes about 3 servings
200 g - Edamame - Frozen or cooked and shelled
100 g - Carrot - Shredded
350 g - Zucchini - Spiralized
462 g or 2 packets - Tofu Shirataki Noodles - Sub more zucchini noodles. If not low carb, sub rice noodles, cooked ramen noodles, or cooked spaghetti.
36 g - Miso Paste
10 g - Toasted Sesame Oil
42 g - Tahini
8 g - Coconut Sugar - Sub low-carb sweetener of choice
½ tsp - Garlic Powder
½ tsp Grated Ginger
5 ml - Rice Vinegar
¼ tsp - Vegan Chicken Seasoning - Optional
3-4 oz - Warm Water
Green Onion - Optional for garnish
Sesame Seeds - Optional for garnish
Shredded Nori - Optional for garnish
Other Optional Toppings: Soft Boiled Egg
Cooked Shredded Chicken
Prepare tofu shirataki noodles according to the package. Allow to cool completely.
Make the soup base. In a bowl, mix miso paste, toasted sesame oil, tahini, coconut sugar, rice vinegar, garlic powder, grated ginger, chicken seasoning, and warm water together until well combined.
Layer mason jars with soup base, edamame, zucchini, noodles, and carrots. Top with green onion, sesame seeds, and shredded nori if desired*.
When ready to serve, pour boiling water into the jar. Stir, cover, and allow to steep for 3-5 minutes. Pour the contents into a bowl before eating. Alternatively, add water to the jar and microwave for 2-3 minutes. Pour the contents into a bowl before eating*.
Add optional toppings if desired, and enjoy!
- I suggest layering the jars in this order so none of the softer ingredients get soggy
- I prefer the microwave method. I find that sometimes the boiling method does not get the soup hot enough, especially when the jars are still cold from the fridge.
- These jars will keep in the fridge for up to 4 days. Do not add water until ready to eat.
Have some extra zucchini to use up? Make yourself a treat, like these Zucchini Protein Brownies!