I grew up eating Mr. Noodles, which essentially were this little packs of instant noodles that came in plastic packaging for 25 cents at my local grocery store. It had a little sachet of spices and other additives to flavour the noodles. I would eat 2-3 of those a day sometimes, no veggies, just noodles. Noodles and and hot water. Simple, but I loved it.
Growing up, I started to learn that stuff was the farthest thing from healthy or wholesome. But from time to time I still grave a big ol' bowl of comforting noodle soup, and back in my uni days I used to whip this one together - it's quick takes just 5 minutes to prep, and can be easily taken on-the-go. Just add boiling water on top when ready to eat. That's it!
Now we tried being super hipster and served it here in a mason jar. Looks cute and it's easy for transport, but I feel obligation to share some disclaimers:
Mason jars can get very hot, so be sure to handle appropriately.
If the glass jar is cold, it can also crack on contact with hot water. Either add a small splash of hot water to the jar first and swirl around before adding the rest, or simply transfer to a bowl before adding hot water.
Watch How To Make It Here
This recipe starts at 7:04
Glorified Miso Soup (Ramen To-Go)
▸ ▹ Vegan, one-pot, refined sugar-free, nut-free
Yield: 1 serving
Prep Time: 5 min
Cook Time: 5 min
Total Time: 10 min
1 block (50g) quick-cooking noodles (GF if desired)*
2 Tbsp miso paste
1/2 vegetable bullion cube
1/4 block tofu, cut into 1 inch cubes
3 medium mushrooms, sliced
1 green onion, thinly sliced
1 small handful spinach
Sambal or other hot sauce to garnish (optional)
Layer your soup ingredients in a mason jar**, or other heat-proof container. Noodles should go at the bottom, followed by the miso and bullion cube, then tofu, green onion, and lastly the mushrooms and spinach to fill the container.
Keep in the fridge until ready to eat.
When ready to eat, carefully pour boiling water into your container, or transfer the contents into a bowl and pour the water on top to cover.
Add a cover, let sit for about 3-5 minutes or until the noodles are cooked to your liking. Top with hot sauce (if using) and enjoy!
* No instant noodles? Use regular leftover pasta, or cook regular noodles until al dente. The boiling water will re-heat the noodles when added.
** Important note: mason jars can get very hot, so be sure to handle appropriately. If the glass jar is cold, it can also crack on contact with hot water. Either add a small splash of hot water to the jar first and swirl around before adding the rest, or as mentioned above, transfer to a bowl before adding hot water.
If you have extra time: pan fry the tofu in a tsp of coconut oil to crisp up the sides (like the tofu in our Thai Red Curry Soup). Or sauté a clove of garlic with the green onion for 1-2 minutes, cool and add to the container.
Storage: best if enjoyed right away, but you can store in the fridge for up to two days if no water has been added.
Variations: add in things like bean sprouts, julienned carrots, red peppers, or edamame beans for more bulk and veg!
Did You Try This Recipe?
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