DIY Instant Soup Cups: Just Add Water!
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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

  • For either sauce base, combine the ingredients before adding to the cup.
  • Pre-cook the noodles for either cup about 2 minutes less than the package instructions.
  • For the mushrooms, simply add to a dry pan over medium high heat and saute until a bit browned.
  • 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.
  • Layer your cup with the sauce base first, then the protein source, noodles and finally vegetables. 
  • Allow the cup to sit at room temperature for about 10 minutes to avoid extreme temperature changes in the glass and remove lid. 
  •  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!