Right Now Ramen Jars

Right Now Ramen

Do we love ramen? YES! Do we want it now? YES! Well, these Right Now Ramen Jars will save the day. All you need is boiling water, a bit of a shake, and you’ll have tasty, hot ramen in a flash. These ramen jars are perfect to pack for camping, a trip to the beach or for when you just want to play all day. Or maybe you’ve worked up an appetite and don’t want to wait for a warm meal – these delicious ramen jars are the ticket.

Make Them Your Way

You can make these jars a few days ahead and adjust them to suit your tastes. If you want more heat, go for it. Vegetarian? Simply use a vegetarian bouillon. Felix and I like our ramen spicy, so we’ve added a bit of sambal here and jalapeños. Sriracha works well, too, or dial back the heat a bit and add some sesame oil for a deeper layer of flavor. If you really want to go all out, add pork loin or pork belly, garlic, ginger and a splash of mirin (Japanese cooking wine). This recipe is a very fun to make with kids. Let everyone build their own jar, and then stash them in the fridge for that time when you feel the need – the need to feed on hot noodles!

Right Now Ramen Jars Recipe
20 minutes
5 minutes
DIET: Vegetarian (omit chicken, sub vegetarian bouillon)

PREP TIME: 20 minutes
COOK TIME: 5 minutes
DIET: Vegetarian (omit chicken, sub vegetarian bouillon)


3, 12 oz jars with tight-fitting lids
1 T white miso
1 T chicken bouillon
3 T soy sauce or tamari
½ T sambal (chili garlic sauce, or Sriracha, as desired)
1 lb yakisoba noodles
½ c carrots, shredded
1 c frozen corn kernels
1 c shredded chicken
few slices jalapeño
3 sliced mushrooms
2 green onions, chopped
several sprigs cilantro
2-3 hard boiled eggs, peeled, halved
3 c boiling water (when ready to serve)


Right Now Ramen

Gather ingredients.

Right Now Ramen

For each jar, add a teaspoon of white miso and bouillon to bottom of jar. Add a tablespoon of soy sauce or tamari. Add chili sauce to taste (¼ to ½ teaspoon as desired). Top with noodles to about half full. Layer with carrots, corn, chicken, jalapeños, mushrooms, onions, cilantro and 1-2 halves of boiled egg. Top with noodles loosely to rim of jar. Seal tightly and chill until ready to use. When ready to eat, add 1 cup of boiling water (approximate) leaving a small gap at top of jar, seal very tightly and shake well to dissolve seasoning on bottom (use a towel to hold jar as it will be hot). Carefully remove cover and enjoy!

Meet the Makers

Felix & Greg

Felix and Greg


Recipe Creator & Food Photographer
An artist and shutterbug, Felix finds beauty and inspiration in food and nature. He invents and photographs the recipes you’ll find here.


Professional Chef & Food Blogger
A food aficionado and lifelong music fan, Greg is an experienced artisan chef. He’s also co-recipe creator and food blogger at Felix & Greg.

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