Take-to-Work Mason Jar Ramen

Mason jar ramen gives packaged ramen a boost by adding quick-cooking vegetables and using an easy-to-transport vessel, so a simple, filling, and tasty lunch can be enjoyed no matter where you go.

  • By Jess Dang
  • June 15, 2016

Packaged ramen isn’t normally something you’d see us promoting, but we also totally get that it’s convenient, inexpensive, and a huge part of our eating culture.

It’s the first meal that many people ‘cook.’ It’s the go-to meal of college kids, recent grads, sleep-deprived new parents, and those who only know how to boil water in the kitchen.

It’s definitely not going anywhere. In fact, there are so many more options these days, many of which are healthier than the types you survived on in college.

And now that we’re a little older, a little more sophisticated, packaged ramen is the perfect start to this take-to-work lunch.

All you need is 1) a pack of ramen; 2) bouillon or other soup flavoring if you don’t want to use the seasoning packet; 3) whatever quick cooking toppings you like; and 4) a glass jar to fit it all in.

This video shows you just how easy it is to put together:


How to Make Take-to-Work Mason Jar Ramen

Packaged ramen is the perfect start to this take-to-work lunch!

How to Make Mason Jar Ramen

Now let’s break down the components of our mason jar ramen further:


Clearly, there are lot of instant ramen options out there, but you can use any other instant noodles. Rice noodles cook very quickly and would be a great option too.

Soup Flavoring

All instant noodles come with a seasoning packet, which you can definitely use. If you’d prefer to use something else, you can use a bouillon cube, soy sauce, or miso paste. Those can all be put into the jar when assembling all the other ingredients.


As for toppings, there are lots of great, healthy quick-cooking options. Here are a few:

  • Tofu
  • Sprouts
  • Edamame
  • Grated carrots
  • Spinach
  • Shredded cabbage
  • Frozen veggies, like carrots, peas, and corn
  • Hard boiled eggs

The Jar

Any glass jar will work well here even though we’re calling this a mason jar ramen. You just want to make sure you have a good sealing top so that nothing spills and everything is kept as hot as possible.

We love the Ikea Korken Jars because you can’t lose the lid.


You can assemble everything the night before, refrigerate and then transport to work. You can keep it in the fridge at work but take it out 30 to 60 minutes before cooking so the ingredients have time to come to room temperature. This will help the water stay as hot as possible.


When you’re ready to cook, you just need to add boiling water to the jar. Most workplace kitchens won’t have a stove or hot plate for boiling water, but the hot water from the coffee maker works or you could also just microwave water in a mug too.

You also want to add the water in two batches to keep it as hot as possible. The first pour of water should just cover the ramen. Close the lid, and let sit for ~2 minutes. Add more hot water, cover and let sit for another 3 minutes.

The ramen will be a bit more al dente than if you cooked it in a saucepan but it will still be deliciously chewable.

When you’re ready for more complex ramen meals, check out the miso ramen recipe that’s part of our free sample meal plans. It’s one of our member’s favorites, and we know you’ll love it too!

If you’re looking for more convenient ways to transport lunch, try making a mason jar salad! It’s easy, practical, and you can enjoy a variety of salad combos. Get the video and infographic on how to make a mason jar salad here.

As always, we want to help you cook smarter and with more confidence. Join our cooking community by signing up for our newsletter, and we’ll send you great cooking tips and resources that will help you live your best life in the kitchen.

Take-to-Work Mason Jar Ramen | Cook SmartsTake-to-Work Mason Jar Ramen | Cook Smarts


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