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Side view of a glass jar with a clamp lid filled with vegetables, tofu, rice vermicelli noodles, and a dark broth.

Instant Noodle Soup Bowl – Best Quick Vegan Lunch

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5 from 1 review

  • Author: Kathryn Alexandre
  • 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

Units Scale
  • 1 – 1 1/2 tsp miso paste (or less to taste)
  • 1/2 tsp chili garlic sauce (less or more to taste, or hot sauce of choice)
  • 1 – 1 1/2 tbsp tamari or soy sauce (or less to taste)
  • 50g rice vermicelli noodles
  • 100g extra firm tofu, cubed
  • 1/4 cup carrots, julienned*
  • 1/3 cup snow peas, sliced in half (or snap peas)*
  • 1/3 cup bean sprouts*
  • 1/4 cup bamboo shoots*
  • 1/4 cup broccoli florets, sliced thin*
  • 1/4 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

  1. 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!
  2. Add the miso paste, chilli garlic sauce, and tamari (or sauce ingredients of choice) to your jar or bowl. 
  3. 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.
  4. 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!
  5. 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. 
  6. 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

Find it online: https://tastythriftytimely.com/instant-noodle-soup-bowl-best-quick-vegan-lunch/