Instant Noodle Soup

These little noodle soup pots are so easy to make and super easy to transport. Not to mention that they’re super tasty and really healthy as well as being a great money saver.

All you have to do is make a pot in the evening and seal it up to prevent spillages. When it comes to lunchtime the following day, all you need is some hot water to bring your fragrant and healthy soup to life.

You will Need

• A pot with a secure lid
• 1 handful of dried noodles, whichever kind you prefer
• 1 handful of mixed veg, eg pak choi, red cabbage, onion etc
• 1 handful of left-over cooked chicken / cooked prawns / tofu
• Half handful of bean sprouts
• 1 spring onion1tsp fresh or dried coriander
• 1tsp hot sauce (Sriracha or Frank’s Hot Sauce work best)
• 1tsp miso paste
• 1tsp bouillon/stock powder
• 1tsp hoi sin sauce
• 1tbsp soy sauce

Method

1. Cook your noodles according to the instructions on the pack.
2. Place the noodles in the bottom of the pot.
3. In a small bowl mix together your miso, bouillon, soy, hoi sin sauce, as much hot sauce as you like. Even if you don’t like spicy stuff, just add a little. It gives the soup a great bite.When the noodles are cooled, add the paste.
4. Pop in your chosen cooked meat.
5. Pack in your sliced veg, bean sprouts & spring onions.
6. Sprinkle in your coriander.

When they’re all done, seal your pots up and store them in the fridge.

When you’re ready to eat, just boil the kettle and fill up the pots until the veggies are swimming. Pop the lid back on and let everything infuse together.

After a few minutes, give the soup a good mix and tuck in!