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DIY Instant Soup Cups: Just Add Water!

DIY Instant Soup Cups: Just Add Water!

DIY Instant Soup Cups: Just Add Water!
Course Main Course
Cuisine vegan
Prep Time 20 minutes
Cook Time 5 minutes
Total Time 25 minutes
Servings 2 servings
Author aimee

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

  1. For either sauce base, combine the ingredients before adding to the cup.

  2. Pre-cook the noodles for either cup about 2 minutes less than the package instructions.

  3. For the mushrooms, simply add to a dry pan over medium high heat and saute until a bit browned.

  4. 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.

  5. Layer your cup with the sauce base first, then the protein source, noodles and finally vegetables. 

  6. Allow the cup to sit at room temperature for about 10 minutes to avoid extreme temperature changes in the glass and remove lid. 

  7.  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!