A soup in a glass is the perfect lunch to go or for the home office! It is not only quick and easy to prepare, but also has the advantage that the ingredients can easily be adapted to your own taste. Plus, for a quick lunch, this option is healthier than ready-made instant soups that contain flavor enhancers, glutamate, palm oil, and other unhealthy additives. Here we show you how easy it is to make healthy instant soup yourself. Currently nothing better than a hot and tasty meal to forget the cold outside!
Instant soup in a jar: the perfect lunch to take to the office or to work from home!
In addition to a salad in a glass, instant soup is ideal as a meal for the office/home office. All you have to do is add boiling water to the pot! You can also offer this delicious lunch to your children when they return from school, for example. Homemade instant soups are a great way to repurpose leftover food from the fridge or cook with nearly expired foods from the pantry. Plus, you can make soups for the whole week at once, so you can use the rest of your free time for other things. It’s so easy to get a quick, healthy and inexpensive meal!
The principle of instant soup in a jar is simple: you mix all the ingredients in a heat-resistant glass container and store it in the refrigerator. If you’re hungry, just pour it all out boiling waterAnd There you go!
It is therefore very important that vegetables choose which is eaten almost raw and cut it very finely. Good options for instant soup in a jar include zucchini and tomatoes, red lentils, peas and beans, finely chopped mushrooms, chopped cabbage, squash, shredded beets and carrots, leafy greens , etc.
Your instant soup would be nothing more than a pot of vegetables floating in hot water if it didn’t have one key ingredient: flavor enhancer. So feel free to flavor your soup with something special, eg. B. with chopped onions, garlic, grated fresh ginger, herbs, powdered broth or spice paste. You can even add soy, rice or coconut cream, for example. So that your dish does not become full proteins if not enough, add tofu, tempeh, quinoa or cooked legumes such as red lentils, beans and chickpeas.
The final key addition that will make your soup even heartier is homemade croutons or pastawhich do not need to be cooked. These include Asian noodles such as mie noodles, glass noodles, and soba noodles, which have a very short cooking time. To be on the safe side, always read the cooking instructions on the packaging.
Toast cubes are also very easy to make and cost half the store price. You can alternate them directly in the jar with the rest of the ingredients for your instant soup. Just be careful not to let this crispy topping soak up liquids like sauces, cream, vegetable oil, or spice paste.
How to make instant soup yourself in a jar full of flavors and colors
It is best to use a 500ml jar with a screw cap or airtight seal.
Ingredients (in this order):
- 1 to 3 teaspoons base flavor: broth paste, miso paste or curry paste
- 1 to 3 teaspoons flavor enhancer: Chili-garlic sauce, soy or tamari sauce, coconut milk, sesame oil, sriracha or other savory sauce
- ¼ to ½ cup basic ingredients: Frozen corn, shredded carrots, peas, diced tofu, leftover meat, dried or minced mushrooms, spinach or other leafy greens, kimchi, boiled or poached eggs
- ¾ to 1 cup Pasta Your choice: rice noodles (vermicelli), ramen noodles, mei fun, shirataki, soba or udon
- ¼ to ½ cup fresh additives: fresh herbs, chopped green onions, bean sprouts, slices of lemon or lime
Instructions:
- Add the base flavors and flavor enhancers to the bottom of the glass.
- The next layer consists of the base ingredients.
- Then it’s the turn of the noodles.
- Top it off with fresh additives.
- Close the jar and put it in the fridge. As an option, you can affix a label to the jar to easily identify the contents the next day.
- To serve, simply add boiling water and wait a few minutes for the vegetables to cook. Stir and enjoy.
Instant soup in a jar with eggs and shiitake mushrooms
Ingredients for 3 servings (jars):
- 1 ½ tablespoons low-salt vegetable stock paste
- 1 ½ teaspoon white miso
- 1 ½ teaspoon chili garlic sauce
- 1½ tsp. grated fresh ginger
- ¾ cup grated carrots
- ¾ cup thinly sliced shiitake mushrooms
- 1 ½ cups chopped baby spinach
- 3 hard-boiled eggs, halved
- 1 ½ cups cooked ramen noodles
- 3 tablespoons chopped spring onions
- ¾ teaspoon sesame seeds
- 3 cups boiling water
Instant vegetable ramen soup
Ingredients for 2 servings:
- 400g sous vide ramen noodles (ready to cook)
- 2 spring onions, chopped
- pickled ginger, to taste
- 170g sautéed shiitakes
- ½ cup frozen peas
- 2 tablespoons of soy sauce
- 2 tablespoons sesame oil
- 2 vegetable stock cubes
- Boil water to “cook”
Divide the ingredients into two mason jars. Close the jars and put them in the refrigerator. To make the soup, pour enough boiling water into the glass to completely cover the ingredients. Let stand 5 minutes before serving.
Instant soup in a jar with zoodles and chicken
Zucchini noodles or zoodles are great for making a healthy, low carb instant soup. You can find more spiral recipes in this article.
Here is the list of ingredients for 2 servings:
- fresh zucchini noodles (homemade or purchased)
- fresh butternut squash spirals (homemade or store bought)
- 2 cups fried chicken, finely chopped
- 2 spring onions, sliced
- 1 cup shredded cabbage
- 2 chicken stock cubes
- 2 tablespoons of honey
- 2 tablespoons of soy sauce
- 1 teaspoon powdered ginger
Vermicelli, shrimp and kimchi soup
Ingredients for 3 servings:
- 3 teaspoons chicken stock paste, low salt
- 3 teaspoons gochujang (Korean chili paste)
- 1 ½ cups cabbage, chopped
- 1 ½ cups mushrooms, sliced
- ¾ cup kimchi, chopped
- 255 g prawns, cooked and frozen
- 1 ½ cups rice noodles, cooked
- 1 radish, thinly sliced
- 2 teaspoons cilantro, chopped
- 3 slices of lime
- 3 cups boiling water
Chicken and sweet potato noodle soup in a jar
Ingredients for 1 serving:
- 2 teaspoons chicken broth seasoning paste
- 1 teaspoon of grated parmesan
- 85 g shredded boiled chicken meat
- ½ cup sweet potato noodles
- ½ cup baby spinach
- 1 lemon zest
- 1 cup boiling water
Rice noodles with prawns and vegetables
Ingredients for 1 serving:
- 1 teaspoon curry paste
- 1 teaspoon chicken stock paste
- 85 g shelled and sautéed prawns
- ¼ cup carrots, grated
- ¼ cup paprika, chopped
- ½ cup rice noodles, cooked and drained
- Fresh coriander leaves for garnish
- 1 cup boiling water