This is a hearty do-it-yourself instant soup recipe that is a whole lot healthier than traditional soup. It is conveniently portable and practical for the office to bring as a nutritious lunch, packing much more protein and much less fat and sodium than commercial instant soups. It’s fun to eat, fresh, delectable, and loaded with sprouts- so go ahead and add it to your repertoire. Last not but not least, a big thank you to my client Danielle for bringing “cup-a-soups” to my attention.
Ingredients
Broth:
1/2 tbsp Braggs Liquid Soy Seasoning
1/2 tsp rice vinegar
1/4 tsp sesame oil (optional)
1/4 tsp fresh ginger, minced
Main Ingredients:
- rice vermicelli noodle nest (50g)
- 1/2 cup sprouted legumes of your choice (such as lentils, mung beans, chick peas, mixed beans)
- 1 cup vegetables of your choice, finely cut (such as enoki or shitaki mushrooms, carrots, green onions, cilantro, bok choy, cabbage, celery, bell pepper,)
- A handful of salad sprouts and microgreens such as sunflower, pea shoots, broccoli and alfalfa sprouts.
Preparation:
Put all of the broth ingredients in a 500 ml (2 cup) wide mouth mason jar or an air tight container of the same capacity. Add the rice noodle nest as well as your favorite sprouted legumes. Cover with vegetables and microgreens, close the lid and refrigerate the jar. When you are ready to eat, pour 1 cup of boiling water inside the jar, close the lid and let it sit for 4 minutes. Mix well with a fork and enjoy. Once heated, it can be refrigerated for up to 2 days. Do not freeze.
Tip: Be efficient and prepare several at a time. Do not hesitate to vary the sprouts and vegetables according to what’s in your fridge. Above all, have fun with it!
Bon Appétit!
Marc & Christine
Love it!
Thank you!