DIY Instant Soup Cups: Just Add Water!
DIY Instant Soup Cups: Just Add Water!
Servings 2 servings
Ingredients
FOR THE EDAMAME-MUSHROOM CUP:
- 1-2 tsp Vegetable Stock Base such as Better Than Bouillon brand
- 1 tbsp Soy Sauce
- 1 tbsp Rice Vinegar
- 1 tbsp White Miso Paste
- 1/2 tsp Ginger grated
- 1 clove Garlic minced
- 1/4 c Edamame frozen and rinsed
- 1/2 c Rice Noodles cooked 2 minutes less than package instructions
- 1/4 c Snow Peas trimmed
- 1/4 c Mushrooms sliced
FOR THE ASIAN-INSPIRED CUP:
- 1-2 tsp Mushroom Stock Base such as Better Than Bouillon brand
- 3 tbsp Teriyaki Sauce I used a bottled sauce (reserve 1 tbsp for the cup)
- 1/2 tsp Ginger grated
- 1 clove Garlic minced
- 1/4 c Soy Curls rehydrated & pressed of excess liquid
- 1/2 c Ramen Noodles cooked 2 minutes less than package instructions
- 1/4 c Carrots grated
- 1/4 c Baby Bok Choy chopped or sliced
Instructions
- For either sauce base, combine the ingredients before adding to the cup.
- Pre-cook the noodles for either cup about 2 minutes less than the package instructions.
- For the mushrooms, simply add to a dry pan over medium high heat and saute until a bit browned.
- For the soy curls, simply rehydrate in boiling water for 5-10 minutes, drain and using paper towels, squeeze out extra moisture. Add to a hot saute pan with 2 tbsp of the teriyaki sauce until the edges are browned and caramelized.
- Layer your cup with the sauce base first, then the protein source, noodles and finally vegetables.
- Allow the cup to sit at room temperature for about 10 minutes to avoid extreme temperature changes in the glass and remove lid.
- Add about 1 to 1-1/4 cups of water and microwave for about 2-3 minutes. Let stand for and additional 2-3 minutes. Enjoy!