CUP OF SOUP COSTUME RECIPES

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NOT-YOUR-DORM-ROOM CUP OF NOODLES RECIPE | ALLRECIPES



Not-Your-Dorm-Room Cup of Noodles Recipe | Allrecipes image

Protein-rich noodle soup that you can whip up in no time. Add all the ingredients in a portable container and just add water and egg when you are ready to eat.

Provided by Buckwheat Queen

Categories     Main Dishes    Pasta    Chicken

Total Time 23 minutes

Prep Time 20 minutes

Yield 1 serving

Number Of Ingredients 16

3 ounces rice vermicelli noodles
2 ounces cooked chicken, diced
½ cup diced bok choy
? cup shredded carrot
1 tablespoon chopped green onion
1 teaspoon dashi broth powder
1 teaspoon nutritional yeast flakes
1 teaspoon grated fresh ginger
? teaspoon ground black pepper
? teaspoon ground white pepper
? teaspoon red pepper flakes, or more to taste
1 tablespoon tamari soy sauce
1 teaspoon toasted sesame oil
½ teaspoon gluten-free miso paste
1?½ cups boiling water
1 egg

Steps:

  • Combine rice noodles, chicken, bok choy, carrot, green onion, dashi, nutritional yeast, ginger, black pepper, white pepper, and red pepper flakes in a large, portable bowl with a lid.
  • Combine tamari, sesame oil, and miso paste in a small, portable container. Cover and shake until combined.
  • Add hot water to the noodle bowl when ready to eat. Push aside the noodles and crack egg into the middle, stirring constantly with chopsticks. Close lid and let sit until noodles soften, about 3 minutes. Remove the cover and pour in tamari mixture.

Nutrition Facts : Calories 602.7 calories, CarbohydrateContent 71.4 g, CholesterolContent 230.2 mg, FatContent 18.9 g, FiberContent 5.5 g, ProteinContent 35.9 g, SaturatedFatContent 4.6 g, SodiumContent 1287.6 mg, SugarContent 5.5 g

HOMEMADE CUP-OF-VEGETABLE SOUP RECIPE - FOOD.COM



Homemade Cup-Of-Vegetable Soup Recipe - Food.com image

This is a very healthy and delicious soup made from dried vegetables. I recently bought a new food dehydrater and this was in a recipe booklet that came with the product. This soup cooks in your thermos and is ready to eat by lunchtime making it perfect to throw together in the morning and take to work or on hikes, etc. I usually prepare all of the ingredients the night before and store them in the thermos and then just add the boiling stock in the morning.

Total Time 10 minutes

Prep Time 5 minutes

Cook Time 5 minutes

Yield 2 cups, 1 serving(s)

Number Of Ingredients 8

1/3 cup dried vegetable flakes (any combination of tomatoes, peas, broccoli, zucchini, celery, carrots, etc.)
1 tablespoon Bulgar wheat
1 tablespoon broken spaghetti noodles
1/4 teaspoon dried parsley
1/4 teaspoon dried basil
1 pinch garlic powder
1 pinch salt and pepper (to taste)
2 cups boiling broth (chicken, beef or vegetable)

Steps:

  • Place the dried vegetables in a blender and whir until they are the size of small flakes. Measure out 1/3 cup of the vegetable flakes and reserve the rest for another use.
  • Place the 1/3 cup of flaked vegetables in a pint thermos and add the parsley, basil, garlic powder, salt, pepper, wheat and pasta; stir together.
  • Bring the broth to a rolling boil and pour over the dry ingredients in the thermos.
  • Quickly cover the thermos and close securely.

Nutrition Facts : Calories 48, FatContent 1.5, SaturatedFatContent 0.7, CholesterolContent 1.6, SodiumContent 2718.1, CarbohydrateContent 6, FiberContent 0.5, SugarContent 2.9, ProteinContent 3

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