Being Japanese, I’ve always loved ramen, but I usually try not to eat it too often since it’s usually not the most nutritious meal. But I wish I could have it more regularly! So, I decided to make my own version. And it was inspired by Cup Noodles!
I’ll be honest, it’s not restaurant-quality ramen 😉 – but for a healthy, budget-friendly meal you can make at home, this is an amazing alternative for everyday eats!
These High Protein Homemade Cup Noodles are one of my favorite easy meal preps. Everything gets layered in a jar, and all you need to do is add hot water when it’s time to eat. It’s cozy, customizable, and packed with real ingredients that actually fuel you.
Unlike store-bought instant ramen, this version skips the mystery seasoning packets and relies on wholesome, protein-rich ingredients to make each jar a balanced meal. Trust me, I love me a good instant ramen every once in a while, but most of the time I prefer to know exactly what is going in my body, too!
The jars also have plenty of veggies. But you can throw in whatever veggies you prefer. For this version specifically, I use edamame (which is high in protein!), carrots, corn, and bean sprouts (note that bean sprouts are usually best in these jars for up to 2-3 days! The other veggies can last about 5-6).
These veggies make it a nutrient-dense, feel-good meal you can grab on the go. Plus they store beautifully in the fridge for a few days, so you can meal prep a batch at the start of the week and have instant comfort food ready whenever you need it. It’s everything you love about instant noodles: quick, convenient, and slurpable! But made with ingredients that actually love you back. 🙂
So how do you make it? Let’s dive right in!
Ingredients
- Bone Broth: Adds depth, protein, and richness to the soup base.
- Ramen: Make sure to use noodles that cook by simply adding boiling water, rather than ones that need to be boiled on the stove. Here’s a link to the brand I like from Lotus Foods – they are rice noodles, which cook with just hot water. This brand is also higher in protein, making the meal more filling.
- Optional Veggies: Corn, Carrots, Bean Sprouts: Add color and texture, and subtle sweetness. Corn and carrots hold up well in meal prep jars, but note that bean sprouts last up to 2-3 days. If you want the jars to last longer than that, I recommend avoiding bean sprouts. You can also use bok choy, spinach, mushrooms, napa cabbage, bell peppers, snap peas, etc.
- Edamame: Contributes plant-based protein and a soft, nutty bite. These are also optional but note that your overall protein intake will decrease a little!
- Shredded Chicken Thighs: Juicy and flavorful, and they stay tender even after being reheated.
- Boiled Eggs: Add creaminess and another boost of protein for a more satisfying meal.
- Ginger and Garlic: Adds warmth, deepens the umami flavor, and makes the soup aromatic.
- Soy Sauce: Provides the salty, savory base that ties everything together.
- Mirin: Adds gentle sweetness and depth, balancing the saltiness.
- Sesame Oil: Brings a rich, nutty aroma and smooth finish.
- Doubanjiang or Gochujang: Adds spice and a touch of fermented complexity.
- Black Pepper and Salt: Season to taste for the perfect finishing touch.
Protein Sources in These Homemade Cup Noodles
Each protein source in this dish is customizable – none are strictly required. You can adjust based on preference, dietary needs, or what you have on hand. But note that together, they’re what make these cup noodles high in protein!
The bone broth forms the base and is naturally rich in collagen and amino acids, giving the soup a protein boost. I love using bone broth from Kettle & Fire, but feel free to use any brand that’s also high in protein. You can also just use water as well!
Rice ramen adds some plant-based protein while also serving as the hearty foundation of the dish. I love these noodles from Lotus Foods.
Shredded chicken thighs provides lean, savory protein that stays tender even after being reheated with hot water. You can also use chicken breast, but they tend to dry out a little quicker than chicken thighs.
Edamame contributes a nutty flavor and extra protein, while boiled eggs add creaminess and a substantial protein punch to round out the meal. Combined, these ingredients turn what’s typically a carb-heavy instant noodle dish into a balanced, protein-packed, and energizing meal that’s perfect for meal prep or a quick lunch.
High Protein Homemade Cup Noodles
- Total Time: 30 minutes
Description
These homemade cup noodles are a customizable, high-protein, and veggie-packed meal that’s quick, nourishing, and perfect for meal prep. For around 750 calories, you can eat about 64 grams of protein!
To make these in a jar, I recommend using wide-mouth 32 oz. jars. You can also use deli containers if that’s what you prefer!
Ingredients
- 2 cups bone broth (feel free to substitute water)
- 1 serving ramen noodles (make sure to use noodles that cook by simply adding boiling water, rather than ones that need to be boiled on the stove. I like this brand from Lotus Foods)
- 1/4 cup corn
- 1/4 cup carrots, julienned
- 1/4 cup bean sprouts
- 1/4 cup edamame, shelled
- 1 chicken thigh, shredded (feel free to substitute for any meat! My instructions on how to shred your own chicken thighs are below)
- 1 boiled egg (I love eating ajitsuke tamago, also known as “ramen eggs” in this dish – see my recipe here, but a regular boiled egg is great as well!)
Flavor Add-Ins:
- 1 tsp ginger, grated or minced
- 1 clove garlic, minced
- 1 1/2 tbsp soy sauce
- 1 tbsp rice vinegar
- 1/2 tsp toasted sesame oil
- 1/2 tbsp doubanjiang or gochujang
- 1 tsp salt (add more or less depending on your saltiness preference)
- Black pepper, to taste
- Optional: drizzle chili crisp on top
Poached Shredded Chicken Thighs:
- Up to 3 chicken thighs (feel free to save the leftover chicken thighs for other jars or future use)
- 4 cups water
- 2 tbsp black peppercorns
- 1 tbsp salt
- 1-inch piece of ginger
Instructions
- Prepare the Chicken (optional – you can use any type of meat!): Place chicken thighs in a small pot with: 4 cups of water, 2 tbsp black peppercorns, 1 tbsp salt, and 1-inch piece of ginger, sliced. Cover with water and bring to a gentle simmer for 15-20 minutes, or until fully cooked. Remove chicken, let cool slightly, and shred using two forks.
- Into your jar, add the flavor add-ins: ginger, garlic, soy sauce, mirin, sesame oil, doubanjiang/gochujang, salt, and black pepper.
- Next, add your shredded chicken directly on top, followed by your vegetables (corn, carrots, bean sprouts, edamame) and the ramen noodles.
- When you’re ready to eat, pour 2 cups of boiling bone broth into the jar. Cover the jar (don’t seal it!) and let it sit for 6-7 minutes, or until the noodles are tender.
- Stir gently to mix the flavors. I like to use chopsticks to make sure all the broth ingredients at the bottom get mixed into the broth.
- Slice your boiled egg in half and place on top. Taste and adjust seasoning as needed. Enjoy straight from the jar or transfer to a bowl.
Notes
These homemade cup noodles typically last up to 5-7 days in the fridge; however, bean sprouts only last about 2-3 days. If you would like your jars to last longer, omit the bean sprouts and/or substitute another vegetable!
- Prep Time: 10 minutes
- Cook Time: 20 minutes
Nutrition
- Serving Size: 1
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