Healthy Instant Noodle Soup

Instant noodle soup in a glass jar with a lid.

5 from 1 vote

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.

Prep Time15

Cook Time3

Total Time18

Course: Main Course, Side Dish

Cuisine: American

Diet: Gluten Free, Vegan, Vegetarian

Servings: servings

Calories: 488kcal

Author: Petra

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

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