Sunday, June 24, 2018

Homemade Cup A Noodle Soup


I don't know about you but I am a huge fan of Mr. Noodle soup. Or Itchiban. Or pretty much any noodle soup that can be made by adding boiling water. The only thing is they are usually not all that good for you. Soooo much sodium, plus the noodles are usually fried.
I played around with some spices and different noodles and came up with a healthified, make ahead noodle soup that tastes delicious and can be kept in the fridge for up to about 5 days so is great for meal prepping too!
My niece, Sue's daughter, is on a modified diet (FODMAP) and she was able to enjoy this as well. It is also gluten free and vegan - in case you follow those eating plans -- I did add chicken to some of the cups and it was yummy too!
As written below it makes 8 noodle cups. 


Homemade Cup A Noodle Soup

Ingredients
Spices
2 Tbsp veggie bouillon
1 Tbsp salt
1/4 tsp black pepper
1/2 Tbsp onion powder
1 Tbsp garlic powder
2 tsp paprika
1/2 tsp turmeric
1/2 tsp wasabi powder
1/8 tsp ground ginger
1/4 cup dried parsely
2 Tbsp sugar

Soup
200 gr bag of Brown Rice Vermicelli
4 cups fresh baby spinach, coarsely chopped
2 cups shredded carrots
1 can (398 ml) miniature corn, finely chopped
8 tsp gluten free miso paste
8 tsp gluten free soy sauce
~ 3/4 cup green onions, finely chopped

Directions
Place all of your spices in a dish.


Stir well and then set aside.
Soak the vermicelli noodles in warm water for about 5 minutes, then drain.
Assemble soup: place 8 jars on your counter. Layer the ingredients as follows: 
1/2 cup spinach leaves
1/4 cup shredded carrots
2 Tbsp of chopped corn (or chopped chicken, if you are using)
1 tsp miso paste
1 tsp soy sauce
1/8th of the vermicelli noodles
1/4 cup green onions


Repeat until all 8 jars are full


You can now cover and refrigerate up to about 5 days. 
When you are ready to eat them all you have to do is fill (to cover the noodles) with boiling water and let sit, covered, for about 2 minutes.


Then give it a good stir.


You can eat it out of the jar, or pour it into a bowl.


Either way, you have lunch ready to eat in about 5 minutes. 
FYI - these are great to bring to the office for lunch or even throw in the cooler camping (just boil some water over the campfire and your good to go!). 


Healthy, easy, and tasty - what have you got to lose?


Be sure to visit Carole's Chatter for more fun foody links!

10 comments:

  1. Cup of soup is so great for those colder rainy days or even forbid those nasty summer colds. Ahhh choo!
    Seriously, these look great & love the lower sodium version you've created.

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  2. Yum!! I am crazy for Mr. Noodles or any kind of itchiban soup and so are my kids! But I usually avoid them and only let my kids have them as a treat. I will definitely be trying this!!! I looks so healthy and delicious :)

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    1. Thanks for stopping by! We hope you enjoy it as much as we do!

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  3. LOVE! These bring back so many memories of eating 'cup of soup' when I was a kid! Can't wait to try!

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  4. My grandkiddies would love help make this fun and healthy noodle dish! It looks so good! What a great idea to prepare it ahead in a jar - brilliant! And who doesn’t love noodles? Thanks for sharing, Jo and Sue!

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  5. Great idea - but for low FODMAP I would leave out the garlic and almost all the onion. Cheers

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    Replies
    1. Thank you Carole! There is still a lot for us to learn about FODMAP! :)

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