black garlic miso pork chashu ramen jars - all you need is hot water easy meal prep lunch

throw your boring office desk sandwich in the garbage because your easy meal prep lunch just got a serious glow up, and a hell of a lot easier. the second best thing about these black garlic miso ramen jars (because of the first best thing is the flavor, obviously) is that when you're ready to eat, all you need is some hot water from the office coffee pot or kettle.

feel free to skip the chashu pork to make this recipe vegetarian :) for an easy meal prep lunch idea minus the meat.

jump to recipe

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black garlic miso pork chashu ramen jars - easy meal prep lunch

makes: 4 servings

for this recipe you are going to prep the pork, eggs and ramen jars seperaetly. this will ensure everything will stay fresh throughout the work week. all components will be combined the day of for an easy meal prep lunch that will not disappoint.

Ingredients:

chashu pork

• 1-1 1/2 lb pork belly

• kosher salt

• black pepper

• garlic powder

soy marinated jammy eggs

• 4 eggs (pasture raised eggs boil the best)

• 1/2 cup soy sauce

• 1/2 cup chicken broth

• 1/4 cup mirin

• 1 green onion (chopped)

black garlic miso ramen jars

• 2 tb miso paste

• 4 packets ramen of choice

• 1 can of corn

• 1/4 cup crimini mushrooms (sliced)

• 3 green onions

• 2 tb sesame oil

• 1/4 cup of soy sauce

• fresh spinach

• salt

https://video.wixstatic.com/video/9614eb_0225d53540f242d6914e05ef4c2a0a52/1080p/mp4/file.mp4

black garlic miso ramen jars with chashu pork

Instructions:

make chashu pork belly

1. preheat oven to 475

2. season pork belly with salt, generously

3. add slits into the pork fat side

4. bake for 30 minutes, fatty side up

5. lower oven to 325 - flip pork belly and cook for 2 hours

6. let cool and cut

7. store in the fridge and reheat in the air fryer for 4 minutes 

soy marinated boiled jammy eggs

1. boil pot of water

2. add in eggs gently and cook for 7 minutes

3. in a measuring cup: add 1/2 cup soy sauce, 1/2 cup chicken broth and 1/4 cup mirin

4. add eggs to an ice bath for 5 minutes

5. peel and add to a jar

6. pour in soy marinate and add top, store in the fridge

black garlic miso ramen jars

1. add 1 tb seasame oil to skillet on medium heat

2. add in sliced green onions, once cooked add in mushrooms

3. once mushrooms are cooked, add in corn

4. season with salt, pepper and garlic powder

5. put aside and let cool

6. grab 4 glass jars and fill as follows: cooked veggies on bottom, then add in raw noodles, then spinach and last seasoning packet.

7. add top and store seperaetly

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how to reheat

I designed this recipe to keep all the components of the ramen to keep everything the freshest and best tasting. This is why it's best to keep the pork and egg seperate from the ramen when storing and then adding it to the ramen jars after filling with hot water.

*** If you have access to an air fryer, you can air fry the pork for 4 minutes to add some additional crispiness but this is not required.

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