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Healthy & Zero Waste Instant Noodle Soup
MAKING YOUR OWN TAKE-OUT NOODLE CUPS, FILLING, NUTRITIOUS & FREAKING DELICIOUS !
There was a period in my life when my diet consisted at 60% of instant noodle cups.. And it goes the same for most of us ! Of course if I look at the ingredients in those cups today, and the fact that they come in single use, un-recyclable packaging, I can't get myself to ever buying them again..
So I found a way around my problem and learned how to make them myself ! With this recipe, you can fall back in love with these little cups, only much healthier and without any waste.. I mean, does it get better than this ??
This recipe is low waste, low budget and high nutrients ! And the beauty of it all, is that
you can make it with whatever you have in your fridge. The principle is to pre-cook your noodles (spaghettis, rice noodles, wheat..) or get some of those tiny noodles that only take four minutes to cook, and place them in a container. Then add spices and herbs, vegetables of your choice and a protein source. Whenever you are ready to eat it, just pour hot water on it !
Yup it's that easy.. And that delicious too.
We love to take this on the go, and simply pour hot water in our jars when we are ready for them. And there is not limits to how big or small your container can be.. so it can be perfect to fit directly in our bags and sustain us on big adventure days.
HERE YOU WILL FIND NUTRIENT PACKED, DELICIOUS NOODLE SOUP RECIPE
To make our version of these instant noodles, you'll need a jar, glass is preferable since you'll be pouring boiling water in it.
For the base of the soup we'll be using miso paste, sweet chili sauce, hot sauce and soy sauce. You can also use a simple veggie cube with salt and pepper. There are so many options to customize your cup !
For the veggies, you can add them fresh or frozen, and the sky is your limit.. Whatever you decide, make sure you grate them finely, as they won't actually cook, simply steep in hot water. We love to eat this instant pot with carrots, cabbage, mushrooms and bean sprouts.
LOUISE HERE !
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I'm so happy that you stumbled on our little corner of the web.
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We like to add a protein at every meal and love to eat this instant noodle cup with cubed tofu or edamame beans. But here again, you can let your imagination go wild !
You can make this broathy soup with simple rice noodles, thin or large, or with spaghetti. Simply make sure to cook your noodles according to the packaging before adding them to your jar, or use the thinner ones that only require four minutes to cook (sitting in the jar with hot water will be enough to cook them).
Because everything is better with extra taste, we like to add to our cup some chopped chives, grated ginger and fresh coriander. You can pack them directly in the cup or put them on top of your soup at the last minute.
FOR 2 SOUPS :
2 small folds of thin rice noodles
1 carrot, grated
2 leaves of purple cabbage, chopped
2 round caps mushrooms
1 small handful of beans sprouts
2 tsp of chopped coriander
1 cm of grated ginger
2 tbsp of cubed tofu
2 tsp of chopped chives
1 tsp of miso paste
1 tbsp of soy sauce
1 tbsp of Sriracha
Salt and pepper to taste
Put your sauces at the bottom of the jar, add vegetables, dried or cooked noodles, tofu and the herbs and ginger on top. Close the lid tightly and store in the fridge and you can keep it there for up to three days.
When ready to eat, pour boiling water in the jar and let steep for five minutes before enjoying it!
Happy zero waste eating everyone !
I'M LOUISE
Thanks for giving this a read ! I'm a writer, photographer & self proclaimed environmental warrior, excited to share solutions, ideas and recipes to bring sustainability into our lives.
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