Ramen Cups Recipe

Course: Dinner, Lunch

Cuisine: asian

Prep Time: 5

Cook Time: 5

Total Time: 10

Servings: ramen cup

Calories: 328kcal

Author: Becky Hardin

These easy Ramen Cups might just be the most delicious way to dress up a package of ramen noodles! Toss out the little powder packet that comes with the noodles, though. This recipe uses Better than Bouillon and soy sauce to make the broth pretty perfect! You'll love the way it tastes with each bite of noodles and veggies.

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Ingredients

2 teaspoons Better Than Bouillon chicken or mushroom flavored
2 teaspoons low-sodium soy sauce (see note)
½ teaspoon dried parsley
¼ teaspoon ground ginger
¼ teaspoon garlic powder
½ cup frozen mixed vegetables
2 ounces dried ramen noodles
1 green onion thinly sliced

Instructions

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, ½ teaspoon dried parsley, ¼ teaspoon ground ginger, ¼ teaspoon garlic powder
Next pour the frozen vegetables on top of the seasoning but do not mix.
½ cup frozen mixed vegetables
Place the ramen on top of the vegetables (it will cook faster if you break it into small pieces). Next sprinkle the green onion over the ramen. Again, do not mix.
2 ounces dried ramen noodles, 1 green onion
Attach the lid and store the ramen cup in the fridge for up to 4 days.
To serve, pour 1¼ 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. Alternatively, add enough water to just cover the noodles and microwave for 2 minutes. Cover for 2 minutes and then stir until the seasonings are dissolved. Enjoy.

Video

Notes

Soy Sauce: Use an equal amount of tamari or coconut aminos for a gluten-free alternative.
Switch up the bouillon for vegetable, onion, or beef bouillon; white, yellow, or red miso paste; or red curry paste.
Add a protein, such as cubed tofu or tempeh; shredded cooked chicken, pork, or beef; crumbled bacon; or soft-boiled eggs.
Do not add any raw meat to your noodle cups. The water will not get hot enough to cook it. Always use precooked meat, and add it to the noodle cups after heating.
Try thin rice vermicelli noodles instead of ramen (most other types of noodles will need to be precooked).
Add the veggies of your choice, such as carrots, mushrooms, zucchini, peas, Napa cabbage, corn, edamame, or green beans.
Add some garnishes, such as sriracha; sesame seeds; a drizzle of rice vinegar, hoisin sauce, or fish sauce; or fresh herbs, such as cilantro or mint leaves.

Storage: Store ramen cups tightly sealed in the refrigerator for up to 4 days.

Nutrition