Mason Jar Instant Noodle Soup - 229 kcal/8g protein
Servings: 1 serving. 229 kcal / 8g protein
Ingredients
1 1/2 tsp. vegetable bouillon base (we used Better Than Bouillon)
1/4 tsp. grated fresh ginger
1 tbsp. warm water
1 bundle (about 11/2 ounces) instant rice vermicelli
1/4 c. kimchi, roughly chopped
1/4 c. shelled edamame, thawed if frozen
1 c. baby spinach
2 cremini mushrooms, very thinly sliced
1 scallion, thinly sliced
2 1/2 c. boiling water
Instructions
In 32-ounce wide-mouth mason jar or other heatproof jar, combine bouillon base and ginger. Stir in warm water. Add noodles and carefully cut in half with kitchen shears. Add to jar in following order: kimchi, edamame, spinach, mushrooms, and scallion; screw on lid. Refrigerate overnight if desired.
If refrigerated, let jar sit 20 minutes at room temperature. When ready to serve, pour boiling water over ingredients and cover with lid. Let sit until noodles are tender, 3 to 4 minutes, then stir to combine.
Pump Up the Protein: Add 1/2 cup shredded rotisserie chicken and replace the vegetable bouillon base with chicken bouillon base, or pop in 6 to 8 frozen cooked small shrimp (they’ll thaw overnight in the refrigerator).
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MAKING SOUPS THAT PHIL LESTER WOULD PROBABLY HATE:
WEEK 1 / ?
Starting strong with this plain ass vegetable soup I made because I’ve been having GI problems and needed something plain </3 if you want to follow my soup series it’ll be under #nikki’s soup series
I was bored so I made a YouTube video for it lmao it’s like thirty seconds and not that deep so follow along and make it if you want :)
I haven’t made cooking tutorials in forever and it was so fun so I might start making them again!
If you subscribed to my channel in 2017 and remember my old content too bad all my videos are private <3
P.s. if there’s a soup recipe you want me to try leave a reply or an ask so I can try it because I love soup <3
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Easy One Pot Vegetable Beef Soup Recipe - On Sutton Place
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自家栽培小松菜とミニトマトのあっさりスープ。
Soup with Home-Grown Komatsuna Vegetable & Cherry Tomatoes - January 2024
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Currently waiting for my insulin to kick in, with tonight's delight ready to go. We're headed well into the rainy chilly part of the year now, and today has been a great example. So, I got to craving some soup!
That's just some makeshift chicken vegetable stuff that I threw together, involving a couple of frozen chicken leg quarters, plus some leftover fried cabbage and half a container of tomato passata out of the fridge. I did cut up an onion and a few carrots for it, but the celery and little bit of green beans are straight out of the freezer. This batch has some thyme and dill, plus a little extra pepper on top of whatever was already in the cabbage. Which also brought some more onion and red pepper flakes to the mix.
On the side: some giant slightly fucked-up looking potato biscuits. Gluten free styley, of course.
We had about the right amount of mashed potatoes left in the fridge, so why not. I haven't made any potato biscuits in ages, and actually decided to look up some reference recipes for a change. We'll see how the lazy melted butter approach works out, as compared to cutting it into the flour like usual. I just subbed in my own impromptu mostly whole grain flour concoction, and added a spoonful of xanthan gum just to be safe though I figured the potato would keep it from going too crumbly without the extra binder. Since these are buttermilk, I also subbed in half a teaspoon of baking soda for one of the spoons of baking powder like I normally would.
That's looking and smelling entirely too good, and hopefully the biscuit consistency will be alright once I finally dig in!
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