If you need a quick, fun, filling, veggie packed lunch then this is the bowl for you! Since adopting a plant based diet I most often reimagine dinner leftovers for my lunches but this is one lunch bowl that is so easy to prep ahead and take to work. This vegan instant noodle soup is:
Perfect for meal prep
Easily customizable
Full of flavour & fun to eat
Packed with veggies
Just prep, refrigerate, add water, and enjoy!
How To Meal Prep Vegan Instant Noodle Soup
Working from an office and need to throw a lunch in your bag? Working from home and have minimal time to cook on your lunch break? A few minutes of meal prep with this instant noodle soup will have you looking forward to lunch time!
Dry rice vermicelli noodles are perfect for instant soups because they don’t need to be boiled. They are thin enough that you can pour boiling water over them and they will cook and soften in the hot water.
All you need to meal prep this lunch bowl is:
- A heat proof jar or bowl
- 3 flavour packed condiments to create a broth
- Rice vermicelli noodles that often come pre-portioned!
- Your favourite quick cooking vegetables
- Tofu for a fuss free protein source!
If you will be prepping this lunch and taking it to work:
A glass jar with a clamp lid or another heat proof bowl with a secure lid will come in handy. This way you can prepare all your ingredients in the bowl you will be eating from, add hot water, and that’s it!
Alternatively, you could pack all your ingredients and use a bowl from work or take one with you. This will allow you to really quickly dump all your ingredients in your bowl at work, add hot water, and enjoy.
The 3 Ingredient Broth
If you’ve taken a look at my Pantry Tips page, you will know that I strive to have as few condiments in my fridge as possible! I love having just a few versatile, flavour packed condiments that I can combine to build any sauces, dressings, or dips I’d like.
My three go-to condiments that I use to make this flavourful soup broth are:
- Tamari (or soy sauce)
- Miso paste
- Chilli garlic sauce
Tamari is a gluten-free soy sauce that darkens the colour of the broth and adds a ton of salty, savoury flavour. Miso paste also contributes to that salty, savoury flavour and it helps thicken the broth. Chilli garlic sauce is my go to hot sauce. I love that it adds garlic and chillies with just one sauce!
If you are worried about the amount of sodium in these condiments, you can decrease the amount you use in the soup. OR you can feel free to flavour your broth with your favourite ingredients.
Ideas for other ways to flavour the broth:
- Instead of just adding boiling water, you could heat up vegetable broth.
- Add some dry spices.
- Try using lime or lemon juice.
- Vinegars.
- Tomato paste or curry paste.
- And even nut or seed butters!
Best Veggies & Protein For Instant Noodle Soup
The best part about this vegan instant noodle soup bowl is that you can customize all the ingredients to your preference. It’s also a great option for customizing separate portions for everyone in your household! You can adjust the portion size and be mindful of preferences and food allergies for each individual serving.
Tips for best vegetables to use:
- Quick cooking vegetables are perfect.
- Slice thicker vegetables like carrots or broccoli into thinner strips.
- Sturdy leafy greens like bok choy wilt but are able to maintain their structure.
- Use veggies that have a longer shelf life (I love using bean sprouts but they tend to spoil quickly so keep that in mind!)
Tips for protein:
- Use cubed extra firm tofu so it doesn’t break apart.
- Seasoned or smoked tofu/tempeh could add great flavour.
- Edamame, chickpeas, or other beans are quick & easy protein sources.
- Garnish with seeds or nuts.
- Even add a nut or seed butter to thicken and flavour the broth!
Add Hot Water And Enjoy
Prepare your vegan instant noodle soup by:
- Dropping the broth ingredients in the bottom of the bowl or jar.
- Pile in the dry noodles, chopped veggies, protein, and any garnishes. Refrigerate until you’re ready to eat.
When you’re ready to eat:
- Boil water.
- Pour the boiling water into the heat proof bowl and give your soup a stir to distribute the broth ingredients and break apart the noodles.
- Wait 3-5 minutes for the noodles to soften…
- And Enjoy!
Recipe Cost For Vegan Instant Noodle Soup
The ingredient amounts listed below fill a large 1L clamp jar and cost us approximately, CAD $2.75.
I tend to eat half this portion size while Bryan’s appetite is satisfied with the whole portion.
If we were to buy a store-bought instant noodle bowl, they range from $1.79 – $2.99.
We love this veggie packed, customizable, and meal prep friendly vegan instant noodle soup bowl. Let me know in the comments below if this becomes a go to for you as well! Make sure to tell me what ingredients you include in yours!
Check out my Guide To Overnight Oats for my make ahead breakfast inspiration!
Print
Instant Noodle Soup Bowl – Best Quick Vegan Lunch
- Total Time: 15 minutes
- Yield: 1 serving 1x
- Diet: Vegan
Description
This vegan instant noodle soup is the perfect meal prep lunch! Prepare in advance, store in your fridge, take it to work, & add hot water!
Ingredients
- 1 – 1 ½ teaspoon miso paste (or less to taste)
- ½ tsp chili garlic sauce (less or more to taste, or hot sauce of choice)
- 1 – 1 ½ tablespoon tamari or soy sauce (or less to taste)
- 50g rice vermicelli noodles
- 100g extra firm tofu, cubed
- ¼ cup carrots, julienned*
- ⅓ cup snow peas, sliced in half (or snap peas)*
- ⅓ cup bean sprouts*
- ¼ cup bamboo shoots*
- ¼ cup broccoli florets, sliced thin*
- ¼ cup enoki mushrooms*
- 2 – 4 cups water
- 2 seaweed snack sheets (optional)
- 1 tbsp peanuts, chopped (optional)
*Fresh ingredients you need that are not part of our pantry and freezer tips.
Instructions
- The portions outlined in the ingredients above work great for a 1 L glass jar with a clamp lid that you could take with you to work or have prepared in your fridge. You can, of course, make this soup in a regular deep bowl if you are enjoying it at home. Feel free to use this recipe as a guide and adjust the ingredients and quantities to your liking!
- Add the miso paste, chilli garlic sauce, and tamari (or sauce ingredients of choice) to your jar or bowl.
- Add the dry vermicelli rice noodles, cubed tofu, and the remaining vegetables/ingredients you are using. Feel free to use any vegetables that will cook quickly in hot water. (I julienne my carrots and slice the broccoli quite thin to help them soften in just the hot water). Store your prepared lunch bowl in the fridge until you are ready to eat! Or, proceed to the next step.
- A quick safety note: If you are using a glass jar that has been in the fridge, bring the jar to room temperature before adding the hot water to avoid shocking the glass and causing any cracks!
- Boil water in your kettle and pour it into your jar or bowl to cover the soup ingredients. Give everything a stir to disperse the miso paste and chilli garlic sauce, creating the delicious broth. Stirring the soup will help break apart the rice noodles as well.
- Wait 3-5 minutes for the rice noodles to soften, then enjoy!
Notes
Approximate Cost: CAD $2.75 vs. $1.79 – $2.99 for a store-bought instant noodle bowl.
If you are worried about the amount of sodium in the condiments that flavour the broth; feel free to use hot vegetable broth in place of water. You could also build a flavourful broth with dry spices and ingredients like lime juice, vinegars, tomato paste, curry paste, or nut/seed butters!
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Soup
- Method: One-bowl
- Cuisine: Asian Inspired
Leah
This is so easy and tasty that I’ve added it into my regular lunch rotation. I like to make mine with snow peas, sliced mushrooms, sliced carrots, and clover/alfafa sprouts. I like the crunch of sprouts and I’ve found these are cheaper and last longer than bean sprouts.
Kathryn Alexandre
Oh perfect! I’m so glad to hear this is a go to for you. I haven’t tried alfalfa sprouts in mine. I actually grow them at home in a mason jar (not too much fuss and even thriftier than store-bought ones) so I’ll have to try that. I’m hoping to make a YouTube video soon on sprouting at home so I’m glad to hear you enjoy them in this lunch! Thank you so much for letting me know and for the star review!
Acer
We take these when we go camping! So easy after a busy day hiking.
Kathryn Alexandre
I’m so happy they are a convenient option for you! Thank you for letting me know!