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A glass week jar filled with the ingredients for messing gluten free cup of noodles with kimchi sits on a wooden table in front of a dark wood wall.

Gluten Free Instant Noodles with Kimchi

  • Author: This Mess is Ours
  • Prep Time: 10 minutes
  • Cook Time: 4 minutes
  • Total Time: 14 minutes
  • Yield: 1 jar 1x
  • Category: Lunch
  • Method: Stovetop
  • Cuisine: Korean


These Gluten Free Instant Noodle jars make for a pretty perfect desk lunch or a thoughtful gift for a friend that is under the weather. 



1/2 tablespoon gluten free red miso paste

1 teaspoon Tamari

1 tablespoon gochujang

1 tablespoon nutritional yeast

1 vegan “beef”bouillon cube, crushed or ground in a spice grinder

1/4 cup shredded sturdy greens: Savoy or Napa cabbage, bok choy, or spinach

1/4 cup shredded carrots

1/4 cup vegan kimchi

Pompeian 100% Grapeseed Oil Spray

1 nest gluten free brown rice ramen noodles, par cooked for 1 minute less than the package indicates.

1/2 cup diced tofu, shredded chicken, or 1/2 a boiled egg

1 tablespoon scallions, light and dark green parts, thinly sliced


Prep: In a clean glass jar that will hold up to 1/2 liter layer the ingredients in this order:

Miso paste, Tamari, gochujang, nutritional yeast, and ground bouillon cube. Top with shredded greens, carrots, and kimchi. Lightly spritz par cooked ramen noodles with Pompeian 100% Grapeseed Oil Spray  before adding to the jar. Layer in the choice of protein and top with scallions. 

Place a lid on the jar and store in the refrigerator for up to 5 days. 

To serve: Add boiling hot water to the jar, leaving about an inch of space at the top is you can stir the soup. Let sit for 1 minute. Stir to incorporate all of the seasonings from the bottom of the jar. Eat immediately. 

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