A soup in a jar is the perfect grab-and-go lunch or toofor the home office! Not only is it quick and easy to prepare, but it also has the advantage that the ingredients can be easily adapted to your own taste. In addition, this option for a quick lunch is healthier than ready-made instant soups that contain flavor enhancers, glutamate, palm oil and other unhealthy additives. Here we will show you how easy it is to make healthy instant soup yourself. At the moment there is nothing better than a warm and tasty meal to forget the cold outside!
Instant soup in a jar: the perfect lunch to take to the office or for home office!
Next to oneSalad in a glassThe instant soup is ideal as a meal for the office/home office. All you have to do is add boiling water to the jar! You can also offer this delicious lunch to your children when they come back from school, for example. Homemade instant soups are a great way toleftover food scrapsreuse in the fridge or cook with almost expired food from the pantry. Plus, you can make soup for the entire 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 affordable meal!
The principle of instant soup in a glass 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 over the whole thingboiling water, and done!
It is therefore very important, suchVegetablesto choose that can be eaten almost raw and to 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, pumpkin, grated beets and carrots, leafy vegetables, etc.
Your ready-made soup would be nothing more than a jar of vegetables floating in hot water if it didn't have one crucial ingredient:Flavor enhancer. So don't hesitate to season your soup with something special, e.g. B. with chopped onions, garlic, grated fresh ginger, herbs, stock powder or spice paste. You can even add soy, rice or coconut cream, for example. So that your dish is not completeproteinsIf it is lacking, add tofu, tempeh, quinoa or cooked legumes such as red lentils, beans and chickpeas.
The last important addition that will make your soup even more filling is homemade onescroutons or pastathat you don't have to cook. These include in particular Asian noodles such as Mie noodles, glass noodles andSoba-Nudeln, which have a very short cooking time. To stay on the safe side, always read the cooking instructions on the packaging.
The toasted bread cubes are also super easy to make and cost half as much as store-bought ones. You can alternate them directly into the jar with the rest of the ingredients for your instant soup. Just be careful not to let this crunchy topping soak up liquids like sauces, cream, vegetable oil, or spice paste.
How to make your own instant soup in a jar full of flavors and colors
It is best to use a 500 ml jar with a screw lid or airtight seal.
Ingredients (in this order):
- 1 to 3 tspBasic aroma: broth paste, miso paste or curry paste
- 1 to 3 tspFlavor enhancer: Chili garlic sauce, soy or tamari sauce, coconut milk, sesame oil, Sriracha or another spicy sauce
- ¼ to ½ cupBasic ingredients: frozen corn, shredded carrots, peas, diced tofu, leftover meat, dried or thinly sliced mushrooms, spinach or other leafy greens, kimchi, hard-boiled or poached eggs
- ¾ to 1 cupNoodlesYour choice: rice noodles (vermicelli), ramen noodles, mei fun, shirataki, soba or udon
- ¼ to ½ cupfresh additives: fresh herbs, chopped green onions, bean sprouts, lemon or lime slices
Instructions:
- Add the base flavors and flavor enhancers to the bottom of the glass.
- The next layer consists of the basic ingredients.
- Then it's the turn of the noodles.
- Top it all off with the fresh additions.
- Close the jar and put it in the refrigerator. Optionally, you can put a label on the jar so you can 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 glass with egg and shiitake mushrooms
Ingredients for 3 servings (glasses):
- 1 ½ tbsp low-salt vegetable broth paste
- 1 ½ tsp white miso
- 1 ½ tsp chili garlic sauce
- 1 ½ tsp. grated fresh ginger
- ¾ cup grated carrots
- ¾ cup thinly sliced shiitake mushrooms
- 1 ½ cup chopped baby spinach
- 3 hard-boiled eggs, halved
- 1 ½ cup cooked ramen noodles
- 3 tbsp chopped spring onions
- ¾ TL Sesamsamen
- 3 cups boiling water
Instant ramen soup with vegetables
Ingredients for 2 servings:
- 400 g vacuum-packed ramen noodles (ready to cook)
- 2 spring onions, chopped
- pickled ginger, to taste
- 170g sautéed shiitake mushrooms
- ½ cup frozen peas
- 2 tbsp soy sauce
- 2 tbsp sesame oil
- 2 vegetable stock cubes
- Boiling water for “cooking”
Divide the ingredients between two mason jars. Seal the jars and put them in the fridge. To make the soup, pour enough boiling water into the glass to completely cover the ingredients. Let stand for 5 minutes before serving.
Instant soup in a jar with zoodles and chicken
Zucchini noodles or zoodles are perfect for making a healthy instant soup with fewer carbohydrates. You can find more spiral cutter recipesfind in this article.
Here is the list of ingredients for 2 servings:
- fresh zucchini noodles (homemade or purchased)
- fresh butternut squash spirals (homemade or purchased)
- 2 cups fried chicken, finely chopped
- 2 spring onions, sliced
- 1 cup shredded kale
- 2 chicken bouillon cubes
- 2 EL Honig
- 2 tbsp soy sauce
- 1 tsp ginger powder
Soup with glass noodles, shrimp and kimchi
Ingredients for 3 servings:
- 3 teaspoons chicken broth paste, low salt
- 3 teaspoons gochujang (Korean chili paste)
- 1 ½ cup cabbage, chopped
- 1 ½ cup mushrooms, sliced
- ¾ cup kimchi, chopped
- 255g prawns, cooked and frozen
- 1 ½ cup rice noodles, cooked
- 1 radish, thinly sliced
- 2 teaspoons coriander, chopped
- 3 lime slices
- 3 cups boiling water
Noodle soup with chicken and sweet potatoes in a glass
Ingredients for 1 serving:
- 2 teaspoons chicken broth seasoning paste
- 1 teaspoon grated Parmesan cheese
- 85g grated cooked chicken
- ½ cup sweet potato noodles
- ½ cup baby spinach sprouts
- 1 lemon zest
- 1 cup boiling water
Rice noodles with shrimp and vegetables
Ingredients for 1 serving:
- 1 Teelöffel Curry Paste
- 1 teaspoon chicken broth paste
- 85g prawns, peeled and sautéed
- ¼ cup carrots, grated
- ¼ cup paprika, chopped
- ½ cup rice noodles, cooked and drained
- Fresh coriander leaves for garnish
- 1 cup boiling water
