Homemade Cup Noodles (Vegan)

Recipe from Toasty Apron
Husband-Tested in Alice’s Kitchen

If you’re up for a change in your lunch routine (sandwiches, salads, leftovers) this is a nice solution. The best thing is that you can prep several jars all at once on your prep day and pop them in the fridge.  About 15-20 minutes before you’re ready to eat lunch, remove the jar from the fridge to allow it to come to room temperature. Boil up some water, pour it over the contents and there you have it, a nice nourishing soup to get you through the rest of the day.

Broth base options* (2 tsp):
Bouillon paste 
Bouillon powder
Bouillon cube
Better-Than-Bouillon (vegan no-chicken/no-beef/vegetable)

Soup base options (2 tsp):
Soy sauce 
Ginger
Garlic / onion powder
Sriracha / chili oil
Miso paste 
Sesame oil
Curry paste 

Coconut

Veggie options (1 cup):
Thinly sliced or shredded carrots
Baby spinach 
Thinly sliced or minced bell peppers
Small broccoli florets
Thinly sliced mushrooms
Pickled vegetables 
Frozen peas
Frozen corn or roasted corn
Tomatoes
Thinly sliced or minced zucchini
Purple cabbage
Baby bok choy
Kimchi
Thinly sliced or diced celery

Protein options (1/3 cup):
Super firm or soft tofu, cubed
Chickpeas 
Edamame

Noodle options (1 cup):
Vermicelli (dry rice noodles)
Glass noodles (sweet potato)
Glass noodles (mung bean)
Shirataki noodles (tofu)
Japanese udon noodles
Soba noodles

Garnish options:
Cilantro parsley
Green onions
Basil
Mint leaves 
Lime juice/lime wedge

Use a 32-ounce wide mouth canning jar with lid.  Put your choice of ingredients in the jar in the order listed.  (Broth base; Soup base; Vegetables; Protein; Noodles; Garnish) Refrigerate jar for up to 3-4 days until you're ready to eat.
Leave jar on counter for 15-20 minutes so that the jar and its contents come to room temperature.  Meanwhile, boil 2 cups of water*.  Pour the hot water into the jar. Cover and steep for 5 minutes and then stir. Eat straight from jar or pour into a bowl. Warm up in the microwave or on the stovetop if needed. *If you wish to cut back on sodium, you could omit the broth base and then instead of boiling water, you could boil low-sodium or homemade vegetable broth.