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    Home » Recipes » Meal Prep Recipes

    Healthy Instant Noodle Soup

    Head shot of Petranka, founder of Sunglow Kitchen.
    Updated: Nov 1, 2024 · Published: Nov 1, 2024 by Petra · This post may contain affiliate links · Leave a Comment
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    Craving instant noodles? Try my Healthy Instant Noodle Soup which is packed with fresh veggies, tofu, and a flavorful miso broth! It takes just 15 minutes to put together and and is perfect to take with you to work, school, or on the go.

    When you're ready to eat, simply pour boiling water over the top and enjoy in 3 minutes!

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    If you tried this Healthy Instant Noodle Soup or any other recipe on my website, please leave a 🌟 star rating and let me know how it goes in the 📝 comments below. Thanks for visiting today!

    📖 Recipe

    Instant noodle soup in a glass jar with a lid.

    Healthy Instant Noodle Soup

    Craving instant noodles? Try my Healthy Instant Noodle Soup which is packed with fresh veggies, tofu, and a flavorful miso broth! It takes just 15 minutes to put together and and is perfect to take with you to work, school, or on the go.
    5 from 1 vote
    Print Pin Rate
    Prep Time: 15 minutes minutes
    Cook Time: 3 minutes minutes
    Total Time: 18 minutes minutes
    Course: Main Course, Side Dish
    Cuisine: American
    Diet: Gluten Free, Vegan, Vegetarian
    Servings: 2 servings
    Author: Petra
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    Equipment

    • 1L jars with lids

    Ingredients

    Ingredients for the noodles:

    • 100 g vermicelli noodles
    • 200 g extra firm tofu, cubed
    • 1 medium red bell pepper, thinly sliced
    • 1 medium carrot, thinly sliced
    • 2 bunches bok choy, green only, thinly sliced
    • 2 tablespoon cilantro, chopped
    • 2 stalks green onion, chopped

    Ingredients for the sauce:

    • 2 tablespoon soy sauce
    • 2 tablespoon miso paste
    • 2 teaspoon sriracha
    • 2 tablespoon rice vinegar
    • 2 tablespoon maple syrup
    • 2 teaspoon sesame oil
    • ¼ teaspoon msg
    • 2 teaspoon ginger minced
    • 2 garlic clove minced
    • 1 bouillon cube
    Step-by-step imagesScroll back to find detailed recipe photos!

    Instructions

    • To two large jars add all of the sauce ingredients. Then, top with the veggies, tofu, noodles and herbs.
      2 tablespoon soy sauce, 2 tablespoon miso paste, 2 teaspoon sriracha, 2 tablespoon rice vinegar, 2 tablespoon maple syrup, 2 teaspoon sesame oil, ¼ teaspoon msg, 2 teaspoon ginger minced, 2 garlic clove minced, 1 bouillon cube
    • When ready to eat, pour hot water over the top and wait for 3 minutes. Stir well and enjoy!
      100 g vermicelli noodles, 200 g extra firm tofu, cubed, 1 medium red bell pepper, thinly sliced, 1 medium carrot, thinly sliced, 2 bunches bok choy, green only, thinly sliced, 2 tablespoon cilantro, chopped, 2 stalks green onion, chopped

    Nutrition

    Serving: 1serving | Calories: 488kcal | Carbohydrates: 72.7g | Protein: 19.2g | Fat: 12.7g | Saturated Fat: 2.1g | Polyunsaturated Fat: 5.7g | Monounsaturated Fat: 3.3g | Sodium: 2939.6mg | Potassium: 641.6mg | Fiber: 5.9g | Sugar: 18.9g | Vitamin C: 98.1mg | Calcium: 262.5mg | Iron: 3.6mg

    Nutrition information is a rough estimate calculated with third-party calculations without including the optional ingredients.

    Tried this recipe?Leave me a rating and a comment telling me how it went. Or tag me at @sunglowkitchen and hashtag #sunglowkitchen on Instagram!

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    5 from 1 vote (1 rating without comment)

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    Head shot of Petranka, founder of Sunglow Kitchen, holding a plate of pasta in red pepper sauce.

    Hi, I'm Petra!

    I'm a professional chef and a food blogger! Sunglow Kitchen is all about healthy recipes with BIG flavor that anyone can make at home, even if you're a beginner.

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