A recipe inspired by our ramen-focused Taste of Spring, using product from Ground Stew Organics, these ramen jars are great for lunch on the go, or a quick week night dinner. 


Ramen in a Jar

Makes 6 jars


  • Shoyu concentrate

  • Ramen noodles

  • Blanched chard & kale

  • Shaved carrots

  • English peas

  • Spicy braised radishes

  • Green sriracha


Ramen Components

Shoyu Concentrate: 

½ lb. kombu
100 grams bonito flakes
1 bunch scallions
6 quarts cold water
¾ cup tamari
¼ cup mirin

  1. Bring the kombu, bonito flakes, scallions and water to a boil for 2 hours.

  2. Strain and return to heat. Reduce to 1/2 quart.

  3. Cool, then add mirin and tamari.

Ramen Noodles:

2 lbs. ramen noodles, dried
1 teaspoon salt
1 teaspoon sugar
¼ cup oil

  1. Bring a pot of water to a boil, add salt until it tastes like ocean water.

  2. As water comes to a boil, prepare an ice bath in a bowl or large plastic container.

  3. Place separated noodles in a blanching basket.

  4. Once the water starts to boil, place basket in the pot.

  5. Cook for 1.5 minutes, stir constantly, use timer.

  6. When the timer goes off, take the basket out and place in ice water.

  7. Stir noodles until completely cooled.

  8. Remove basket from water and drain noodles well. Reserve liquid for greens.

  9. In a separate bowl add the noodles, oil and sugar/salt mixture and toss well.

  10. Store in fridge until ready to build jars.


2 bunches kale
2 bunches chard
Olive oil, salt & pepper

  1. Wash kale and chard leaves by submerging them in water. Drain well.

  2. Prepare ice bath.

  3. Remove stems from kale and chard.

  4. Fold leaves in half, and cut into ⅛” chiffonade

  5. In the same pot used for noodles, blanch greens for 30 seconds and immediately shock in ice bath. Pat dry.

  6. Season lightly with olive oil, salt and pepper.

  7. Store in fridge until ready to build jars.

Baby Carrots:

1 bunch baby carrots

  1. Wash baby carrots well, scrubbing to remove dirt.

  2. Shave with a peeler to create long ribbons.

  3. Sh ock in ice water and hold until ready to build jars.

English Peas:

1 lbs. English peas

  1. Remove peas from pods.

  2. Blanch in salted boiling water 1-2 minutes or until slightly soft.

  3. Shock in ice bath immediately.

  4. Season lightly with salt.

  5. Store in fridge until ready to build jars.

Spicy Braised Radishes:

5 red radishes
1 lb butter
4 chiles de arból, dried
4 fl. ounces water
2 teaspoons salt

  1. Wash radishes very thoroughly, scrubbing to remove all dirt.

  2. Cut radishes in quarters lengthwise.

  3. Melt butter in a nonstick sautee pan over high heat.

  4. Once butter is melted, add in dried chile de arból and continue cooking until butter starts to brown.

  5. Once butter is light golden brown add in radishes and water. Cook until the radishes are soft and the water is reduced enough that it glazes the radishes. Remove chiles.

Green Sriracha:

5 jalapeños, fresh
3 fresno chili peppers, fresh
4 chile serranos, fresh
4 fl. ounces lime juice
6 cloves garlic
3 shallots
2 bunches cilantro
1 tablespoon salt

  1. Rough chop all ingredients and place in food processor.

  2. Process until a smooth paste is formed.


Putting it all together

Concentrate – 3 ounces
Noodles – 4 to 5 ounces
Chard/kale – 2 ounces
Shaved carrots – 8 to 12 pieces
English peas – 5 to 8 pieces
Spicy braised radishes – 2 pieces
Sriracha – 1 tablespoon


Seal tightly with lid and keep stored in the refrigerator until ready to use. Good for up to 5 days.
To serve, boil 8 ounces of water and add to jar. Stir & enjoy!

This recipe was created by a local food service partner that is working with us to connect their eaters to local small farms and ranches, in tandem with Kitchen Table Advisors' annual Taste of Spring series. 

AuthorKitchen Table Advisors