Instant Lunch Time Noodle Soup
Finding somewhere to eat for lunch that is close to work, reasonably priced, and has good quality food can be a challenge. My solution is to take lunch to work every day, unless I know in advance that I have a lunch meeting. To take your lunch, just like being a boy scout, you have to be prepared. Soup is one thing that’s easy to prepare and pack for work. You can literally make any kind of soup you. The combinations are endless, and you can have them hot or cold depending on the time of year.
With this recipe, I’m trying to make everything as fresh as possible with no added salt, sugar or fat. The focus is on fresh healthy ingredients most of which you already have in your refrigerator or pantry. Take a few minutes to prepare it the night before, and place in the refrigerator overnight. Make sure to leave yourself a sticky note somewhere in the kitchen as a remainder to pick it up on the way out the door to work in the morning. Heat it up in the container or pour into a bowl, either way it’s a delicious and cheap way to enjoy lunch without the hassle of leaving the office.
You can personalize this soup to your taste by adding any additional ingredient like these:
• Baby corn, chopped
• Bean sprouts
• Button mushrooms, thinly sliced
• Green onions, chopped
• Kimchi
• Jalapeño peppers, chopped
• Lemongrass, finely chopped
• Paneer, cubed
• Parsley, chopped
• Precooked shrimp
• Red pepper flakes
• Shitake mushrooms, thinly sliced
• Cooked chicken, shredded
• Kale, shredded
• Sweet corn
• Tofu, cubed
• Water chestnuts
• Watercress
Instant Lunch Time Noodle Soup
Serves 1
Ingredients:
1 clove of garlic, peeled, minced
½ inch piece of fresh ginger, peeled and grated
4 oz fresh noodles
1 cup baby spinach
¼ cup carrot, washed and peeled cut into strips or grated
¼ cup bok choy or Napa cabbage, washed and roughly chopped
½ cup cooked shredded chicken breast
1 tablespoon fish sauce
1 tablespoon low sodium soy sauce
½ lime, juice of
2 cups cold, low sodium vegetable stock or chicken stock
½ soft boiled egg, shell removed
Sprigs of cilantro
1 16 oz microwave proof container with lid
How to make:
Place all the ingredients in the order shown above into your clean and sanitized container. Put the lid on and store for up to one day in the fridge before using. To serve, remove the container from the refrigerator and allow it to come to room temperature, about 10 minutes. Either remove the lid from the container or open it part way to vent. Place in the microwave. Cook on full power for 2 minutes, use a spoon to stir the contents of the soup. Cook for a further 1 to 1½ minutes or until the soup is the right temperature for you to enjoy. Eat straight from the container or pour into a soup bowl to enjoy.