Looking for a meal prep idea that’s quick, delicious, and packed with bold flavors? Gochujang instant noodle jars with tofu are the perfect solution! With a rich, spicy broth and a balance of fresh veggies and protein, these jars are your go-to for easy lunches or dinners. Just add boiling water, stir, and enjoy. Let’s dive into how you can make these jars part of your weekly routine!
You can also view my full collection of plant based meal prep recipes here.
Ingredients & Substitutions
Creating these noodle jars is straightforward with a mix of pantry staples and fresh ingredients. Here’s what you’ll need and how you can tweak it:
Broth Base:
- Gochujang Sauce: Provides the spicy, umami kick. Swap with sriracha or chili paste for a different heat level.
- Low-Sodium Soy Sauce: Adds a savory depth. Tamari or coconut aminos are great gluten-free options.
- Tahini: Creamy and nutty, balancing the spice. Substitute with peanut butter or sunflower seed butter if needed.
- Maple Syrup or Brown Sugar: A touch of sweetness to round out flavors. Agave syrup works as well.
- Lime Juice: Brightens the broth with acidity. Lemon juice or rice vinegar can replace it.
- Miso Paste: Adds a fermented, salty note. White miso is mild, but red miso brings a stronger flavor.
- Garlic Powder: Easy flavor boost. Fresh minced garlic is a flavorful alternative.
Noodle Jars:
- Grated Cabbage and Carrot: Add crunch and nutrients. Try bok choy or zucchini spirals for variety.
- Instant Vermicelli Noodles: Quick-cooking and light. Use soba, udon, or protein-rich ramen for a different texture.
- Green Onion: Adds a fresh bite. Shallots or chives can also work.
- Firm Tofu: A protein-rich addition. Tempeh or cooked edamame are excellent swaps.
- Chili Oil (Optional): Enhances the spice. Omit for a milder version or replace with sesame oil.
Helpful Tools
Having the right tools can make this recipe a breeze:
- Large Mason Jars: Ensure they’re big enough to hold all the ingredients comfortably.
- Whisk: For mixing the broth base smoothly.
- Knife and Grater: Essential for prepping veggies and tofu.
- Kettle: For boiling water when you’re ready to eat.
How to Make Gochujang Instant Noodle Jars
- Prepare the Broth Base:
In the bottom of a large mason jar, whisk together gochujang, soy sauce, miso paste, tahini, lime juice, maple syrup, and garlic powder until smooth.
- Layer the Ingredients:
Add the vermicelli noodles (or pre-cooked noodles), grated cabbage, grated carrot, cubed tofu, chili oil (if using), and sliced green onion.
- Store Properly:
Seal the jar tightly and store it in the fridge. These jars stay fresh for up to five days, making them ideal for meal prep.
- When Ready to Eat:
Let the jar warm to room temperature. Add boiling water until the noodles are just covered. Close the lid and let sit for 3–5 minutes or as per noodle package instructions. Stir well to combine the broth with the water, and enjoy!
Tips & Tricks
- Noodle Choice: If using non-instant noodles, cook them beforehand and rinse with cold water to prevent overcooking.
- Vegetable Variations: Add mushrooms, bell peppers, or snap peas for extra flavor and texture.
- Spice Level: Adjust the gochujang amount to suit your spice tolerance.
- Meal Prep: Make several jars at once for a quick grab-and-go meal option throughout the week.
- Jar Safety: Always let the jars warm to room temperature before adding boiling water to avoid cracking.
FAQs
Absolutely! If you are not vegan or veg, cooked chicken, shrimp, or tempeh work well as substitutes.
They stay fresh for up to five days when sealed properly.
Yes, but it adds a unique depth to the broth. Consider using extra soy sauce or tahini as a substitute.
Use rice noodles and tamari or coconut aminos instead of soy sauce.
While they’re designed to be enjoyed hot, you can skip the boiling water and eat them as a refreshing noodle salad!
Gochujang Instant Noodle Jars with Tofu Meal Prep
Ingredients
Broth Concentrate
- 1 tbsp Gochujang sauce
- 1 tbsp low-sodium soy sauce
- 1 tbsp tahini
- ½ tsp maple syrup or brown sugar
- 1 tbsp lime juice
- ½ tsp miso paste
- dash of garlic powder
Noodle Jars
- ¼ cup grated cabbage
- ¼ cup grated carrot
- 50g nest instant vermicelli noodes or pre-cook your fave ramen noodles
- 1 green onion, finely sliced
- ¼ block traditional tofu, cubed (firm tofu)
- 1 tsp chili oil (optional)
Instructions
- Above are the ingredients for 1 jar. Make as many as you like for the week. Be sure to use a large mason jar so that all the ingredients will fit.
- In the bottom of the jar add the gochujang, soy sauce, miso, tahini, lime juice, garlic powder and maple syrup and whisk to combine.
- Next, add in 1 nest of noodles, cabbage, carrot, tofu, chili oil and green onions.
- If you are not using instant noodles, cook them ahead of time and run under cold water to stop the cooking process. I like using wheat ramen noodles that contain extra protein or cooked soba noodles.
- Store in the fridge until ready to eat.
- When ready to eat, allow the jar to warm up to room temp so that the boiling water doesn't crack the jar.
- Add some boiling water until the noodles are just covered, and allow to sit covered for 3-5 mins or according to the noodle's package instructions. Give it a good stir so that the broth is combined with the hot water.
- Now you are ready to slurp and enjoy!
Notes
Nutrition
Conclusion
Gochujang instant noodle jars with tofu are a flavorful, customizable, and incredibly convenient meal-prep option. Perfect for busy days, they bring together spicy, savory, and tangy notes in every bite. Whether you’re new to meal prep or a seasoned pro, this recipe is a must-try. Happy prepping and slurping!
The flavour was amazing I poured these into bowls to heat also added some chili flakes and oil to add more heat but loved the idea so great for these cold days to have a warm soup 🍜
Thank you so much Aria I’m so happy you loved them!! I’m all about the extra heat too the more chili flakes the better! Thank you so much for your review and happy new year!