Step 1

Add 1 Tbsp curry paste to a wide mouth 32-oz mason jar. Then, top with soy curls, bouillon, curry powder, and ramen noodles.

Step 2

Peel the zucchini and carrots (peeling is optional for zucchini), cut in half, and use the Microplane Jar Top Spiralizer to spiralize them into the jar.

Step 3

Repeat these last two steps for as many jars as you’re making.

Step 4

If storing, seal each jar and place in the fridge until ready to use. These ramen zoodle cups will keep for one week in the fridge.

Step 5

When you're ready for a meal, get a kettle of water boiling. When the water is boiling, pour it over the contents of your mason jar until it covers the veggies completely. You want to leave 1-1 ½ inches of space in the top to add the coconut milk and lime juice before serving. Seal the jar tightly. Let the sealed jar sit for no less than 5 minutes.

Step 6

Then, carefully open the jar, add the 1/4 cup coconut milk and squeeze 1/2 lime into it. Use a long utensil that reaches the bottom of the jar to thoroughly stir everything together.

Step 7

Finally, empty the ramen soup into a bowl. Taste and season with salt and pepper if needed. Enjoy!