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

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.

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

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.

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.

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.

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