3 Recipes for Mason Jar Soup

These easy mason jar soups cook in the jar with the addition of hot water! Try recipes for miso noodle, red curry lentil and Italian zoodle! 

Easy Mason Jar Soups: Italian zoodle, Miso noodle and red curry lentil!

Being a female living in the south in the post-pinterest age, I am practically required to use a mason jar for every conceivable use - pantry organization, decoration, packing lunch salads, drinking green smoothies (or my favorite IPAs). So here's a new one for you - mason jar soup!

I'm sure you've had cup o'noodles before, probably freshman year of college and almost definitely late at night. This is basically the same idea, but made with a mason jar instead of a styrofoam cup and fresh ingredients instead of trans fat-laden noodles, wonky dehydrated vegetables and an ungodly amount of salt.

Soup isn't exactly time intensive, but these mason jar soups are even more of a time saver. Maybe 20ish minutes to get four jars prepped? Just chop up your ingredients and store them in a large quart sized mason jars until ready to eat. To cook your soup, add 1-1 1/2 cups of very hot, almost boiling water to the jar, put the lid back on and let it 'cook' for 5 minutes. I microwave water in a glass measuring cup for about four minutes.

The trick is cutting your vegetables really small. Big chunks won't cook, so use a cheese grater to shred raw vegetables, a spiralizer (I love my new Paderno!), or just slice them very thin. Another thing to remember is that you're adding hot water, not a slowly simmered and flavorful broth, so it's important to add lots of flavor boosters. The soups in this post use ingredients like tomato sauce, red curry paste, coconut milk and miso to make a richly flavored broth.

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These soup jars will last at least five days in the fridge. Would love it if you experiment and let me know what combinations you try in the comments!

Vegan and gluten free miso noodle soup with tofu cooks in the jar!

Miso Noodle Mason Jar Soup
Author: Rachael Hartley, RD, LD, CDE
Serves: Makes 4
  • 8 ounces buckwheat udon noodles
  • 1 tablespoon sesame oil
  • 6 tablespoons miso paste
  • 8 teaspoons soy sauce
  • 4 garlic cloves
  • 1 lb extra-firm tofu, diced
  • 2 medium carrots, shredded
  • 4 large napa cabbage leaves
  • 8 ounces mushrooms, very thinly sliced
  • Crushed red pepper flakes
  • Sriracha (optional)
  • 4 quart sized mason jars
  1. Bring large pot of water to a boil. Add buckwheat noodles and cook according to package directions. Drain and rinse with cold water. Drizzle with sesame oil and set aside.
  2. Scoop 1 1/2 tablespoons miso paste into each mason jar. Add 2 teaspoons of soy sauce to each mason jar. Using a garlic press, press 1 garlic clove into each mason jar (or very finely mince if you do not have a garlic press). Divide buckwheat noodles between four mason jars. Top with diced tofu, shredded carrot, napa cabbage and mushrooms. Add a pinch of red pepper flakes to each mason jar. If you prefer it spicier, add a teaspoon of sriracha to each mason jar. Top with lid and store in the fridge until ready to serve.
  3. To cook, microwave 1 1/2 cups of water in a measuring cup for 4 minutes. Pour in a mason jar, top with a lid and let sit 4 minutes until cooked through, shaking to help mix the broth.

Mason jar red lentil and curry soup with coconut. Just add hot water!

Red Lentil Coconut Curry Mason Jar Soup
Author: Rachael Hartley, RD, LD, CDE
Serves: Makes 4
  • 1 cup lentils (I used red split lentils)
  • 2 medium carrots, shredded
  • 4 small garlic cloves
  • 1 can coconut milk
  • 6 teaspoons red curry paste
  • 2 teaspoons turmeric
  1. Cover lentils with a couple inches of water in a medium pot. Bring to a boil, reduce heat and simmer until tender (time can vary depending on what type of lentil you use so check the package). Drain.
  2. Divide shredded carrot between four mason jars. Add 1 minced or pressed garlic clove, 1 1/2 teaspoons curry paste, 1/2 teaspoon turmeric, 1/4 teaspoon salt to each. Divide lentils between the mason jars, then divide the coconut milk between the mason jars. Seal with lid and refrigerate until ready to eat.
  3. When ready to eat, add about 1 cup very hot water, seal, give it a good shake to distribute ingredients and let sit for four minutes to 'cook'.

This vegan Italian zoodle soup with spinach cooks in the mason jar! Just add hot water!

Italian Zoodle Soup
Author: Rachael Hartley, RD, LD, CDE
Serves: Makes 4
  • 2 cups jarred tomato sauce, any kind works but I like one with a little spice
  • Crushed red pepper flakes
  • 4 small garlic cloves
  • 4 teaspoons olive oil
  • 1 teaspoon dried basil
  • 1 can cannellini beans, drained
  • 2 medium zucchini, spiralized, julienned or shredded
  • 2 cups fresh spinach
  1. Pour 1/2 cup tomato sauce into each of the four mason jars. Add a pinch of crushed red pepper flakes, 1 finely minced or pressed garlic clove, a teaspoon of olive oil, 1/4 teaspoon dried basil, a pinch of salt and black pepper to each. Divide beans between each mason jar. Top with zucchini noodles and a half cup of spinach. When ready to eat, add 1 1/2 cups of very hot, almost boiling water to the mason jar. Seal, gently shake to distribute, and let sit 4 minutes to cook.

More make ahead meals: 

How to Build the Perfect Grain Bowl

Kabocha, Kale and Roasted Garlic Soup

How to Make a Mason Jar Salad