Mason Jar Asian Soups are the perfect packed lunch! Easy to put together, customizable with your favorite ingredients and much healthier than store-bought noodle bowls! You’ll be owning lunchtime with these!
Have I told you I love soup? Well, I LOVE SOUP!!! Soup is usually my go to lunch at work… which is also school because I’m working towards a Master’s Degree in Pharmacology. I usually make a big pot over the weekend – otherwise known as a pressure cooker experiment – and then have the soup as a packed lunch throughout the week and I’m lucky if there is no spillage.
I’ve got through my fair share of containers trying to find ones that are not too heavy (I use public transport) and, above all else, are leak proof. I’ve come up with three types that I like, Pyrex Snapware, Rubbermaid Brillance and Mason Jars. All are leak proof (unless you get a defective lid, Pyrex graciously replaced one of mine), however, the Brillance collection has a slight advantage in the weight department since it is plastic.
So most of the time I use my Rubbermaid container (I only have one, but I do really want more), or if I want to feel all hipster I use a Mason Jar, plus the shape fits nicely into my bag and I have a bunch (therefore I can prep many soups)! The one downside is that I have small lid mason jars, which are great for tomato and tomato sauce canning and dried food storage like rice and dried beans, but it’s difficult to eat soup out of – unless you have chopsticks.
That’s why Mason Jar Asian Soup is the perfect soup for Mason Jars, it’s super easy for chopsticks to get in there… and even easier if you have the wide mouth jars (again, gotta get me some!).
So what’s in these perfect Sunday meal prep Mason Jar Asian Soups?! ANYTHING YOU WANT.
My staple must-haves for this soup: cilantro, ginger, scallions – basically the ingredients that give the soup an Asian flair. Then, of course, you need something to flavor the boiling water you’ll be adding, so pieces of a bouillion cube or some bouillion powder, and rice vermicelli noodles. The rest is up to you! Leftover chicken, pork or thinly cut beef and whatever veggies you have around.
My go-to concoction if I’ve planned ahead and decided these would be my lunch for at least two days of the upcoming week: bouillion, chicken, julienned carrots, slices of red chili, scallions, bean sprouts, ginger, cilantro and vermicelli noodles! Then I store them in the fridge and grab them during the week. At work, I boil some water, pour it into the jar and wait for three minutes to soften the noodles and enjoy!
Hope you enjoy!
- 2 mason jars
- 1 bouillon cube cut in half (your favorite flavor, look for gluten-free if needed)
- 1 cooked chicken breast shredded
- 1/2- inch piece of ginger chopped
- 1 large carrot julienned
- 1 cup bean sprouts
- 1 red chili sliced
- 2 - 3 scallions sliced
- 1/2 cup cilantro leaves
- Large handful of rice vermicelli noodles
Gather and prep all ingredients.
Distribute equally between the two mason jars with the heaviest ingredients first, ending with the vermicelli noodles.
Screw on the lid and store in the fridge until use (keeps for about 5 days).
To cook, boil water in a kettle and then pour into the mason jar, wait 3 minutes or until the noodles are tender and enjoy!
These Mason Jar Asian Soups are super customizable! Add or subtract anything you want... I'm thinking some sriracha would be amazing!
Did you make this recipe?
I wanna see your tasty creations!
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