Spring Instant Noodle Soup


Spring is the perfect time to introduce fresh ingredients to our diets. Produce is looking fantastic this time of the year and this is a perfect recipe to add plenty of crunchy vegetables. This soup is a life saver when packed lunches start to get boring. You can make everything in advance and store in individual containers. All it needs to be ready is to top it up with boiled water and wait for 3 minutes. What you need to make one portion is:


For the soup:

-150g Instant Noodles (you can use cooked rice or quinoa if preferred)

-1/2 Cup Fresh Ingredients such as: raw carrots, raw courgette, soybean sprouts, peas, edamame, spring onion and coriander.

For the sauce:

-1 Tsp. Vegetable Bouillon

-1 Tsp. Soy Sauce

-1 Tsp. Miso Paste

-1 Tsp. Sushi Ginger

-1 Tsp. Sriracha Sauce

-1 Tsp. Chipotle in Adobo Sauce

-1 Tsp. Chilli Mix


Mix all the sauce ingredients to create a deep red and fragrant sauce. Add the instant noodles at the bottom of the jar and layer the vegetable mix on top. Add the sauce and close the lid. Store inside the fridge until ready to use. Add boiled water, enough to cover the contents and wait for 3 minutes. Stir and enjoy!

You could change the noodles for quinoa or rice. You could easily create a different veggie mix or even add tofu or cooked chicken. The key to make this a delicious lunch is the sauce. Making it yourself also allows you to control how much of each ingredient you add by increasing or decreasing the portions.

Spring Instant Soup