5 Easy Instant Soup Cups

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5 Instant Soup Cups
1. The hot water just HEATS the soup it doesn’t cook it. So it is important that anything that needs to be cooked like chicken or shrimp or hard veggies, are cooked before.
2. You can use any kind of noodles in these cups but noodles that require cooking (like traditional pasta or ramen noodles) should be cooked to al dente before being added. The best options are truly instant noodles like rice vermicelli. You can also try kelp noodles or shirataki noodles. Cooked quinoa, cooked rice and cooked beans are also great options.
3. The type of soup base you use is important. I recommend paste soup base as opposed to powdered. Better Than Bouillon is the brand that I used.
4. As with salads in a jar, when you’re stacking your cups, be sure to put the wet ingredients on the bottom, followed by the heartiest ingredients, and then the more delicate ingredients on the top.
5. Keep in mind that different ingredients have different shelf lives. Anything with cooked chicken or seafood should be eaten within a day or two. Veggie soups will last longer. All of the soups should be refrigerated until they are eaten.
**Caution: Let your jar sit out of the fridge for 10 or 15 minutes before adding your hot water to prevent it from cracking.
Miso Noodle Soup
1-2 tsp miso paste
1 tsp tamari or soy sauce
½ tsp ginger, peeled and freshly grated
2 shiitake mushrooms, thinly sliced
¼ cup carrot, julienned or grated
½ cup baby spinach, roughly chopped
1 cup kelp noodles (You could also use shirataki noodles which are actually made of tofu)
1 green onion, finely sliced
Coconut Curry Soup
2 tbsp coconut milk
1 tbsp red curry paste
1 tbsp peanut butter
2 tsp fish sauce
½ tsp ginger, peeled and freshly grated
1 tsp brown sugar
1 tsp vegetable base
½ cup cubed tofu or cooked shrimp or chicken (optional)
1 cup rice vermicelli noodles
1 tbsp cilantro, chopped
1 green onion, finely diced
½ lime, juiced
Vegetable Minestrone Soup
1-2 tsp chicken or vegetable base
¼ tsp oregano
2 tbsp tomato sauce
½ cup frozen vegetables
½ cup canned beans, rinsed and drained
1 cup zoodles (zucchini noodles)
fresh parsley
Chicken Rice Soup
1-2 tsp chicken base
½ cup cooked chicken, diced or shredded
½ cup cooked rice or quinoa
½ cup frozen peas and carrots (use frozen because they’re already par-cooked)
fresh dill and parsley to taste
salt and pepper
Sausage, White Bean & Kale Soup
1-2 tsp chicken base
½ cup turkey kielbasa, finely diced
½ cup canned white beans, rinsed and drained
1 cup baby kale, roughly chopped
red pepper flakes, to taste
salt and pepper
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