Wednesday, November 23, 2016

DIY Instant Soup "Cups"

I got this idea from The Kitchn last summer.  My husband was eating lots of Cups of Noodles but was wanting a healthier version.  We also wanted a gluten-free option.  For a while, I used dry rice noodles, but those were super hard to manipulate to even get them in the jar.  So I started using leftover cooked rice.  It was way easier, and a great use for leftover rice.  I freeze leftover rice in silicone muffin cups just for this.  Use leftover Thanksgiving turkey for this!
I also freeze portions of rotisserie chicken, with a dollop of Better than Bouillon chicken flavor, and a squirt of Sriracha sauce.   The night before, I take out a portion of chicken and a portion of rice and stick it in the fridge.  In the morning, I put these things into a glass mason jar, top with frozen veggies, and pack in my husband's lunch.  He has an electric hot water kettle at work.  He puts the soup ingredients into a large mug (we're not sure if it's ok to pour boiling water in to a cold mason jar). and pours boiling water on top.
Sometimes, I pack extras like a sliced, hard-boiled egg, a slice of lime, pickled onions, or fresh herbs. Usually I'm too tired for that, though those additions are delicious. Read the full article at The Kitchn to get a lot of great advice.

For the lids, I use the new plastic lids that fit on these mason jars.  That way you're not dealing with the metal tops and rings.  Something like this.
DIY Instant Soup "Cups"
adapted from the Kitchn

Ingredients for each soup cup:

1/2 cup cooked white rice
1/4 to 1/4 cup cooked chopped chicken or other meat
1 to 3 teaspoons flavor base — soup stock paste (like Better Than Bouillon chicken)
1 to 3 teaspoons flavoring extras, optional — Sriracha, chili-garlic sauce, soy sauce or tamari, coconut milk, sesame oil,  or other sauce
1/4 to 1/2 cup veggies — frozen corn, frozen carrots, or frozen peas, or a mix
optional fresh ingredients/garnishes — fresh herbs, sliced green onions, bean sprouts, sliced lime or lemon, sliced hard-boiled eggs

1.  I use a 16 oz. mason jar for this (in the cool new purple color- I got them from Amazon.)  In the bottom, put the rice.  Add the chicken on top, and then the chicken bouillon base, the Sriracha, the veggies.  Add the optional fresh ingredients in a separate container.

2.  When ready to eat, heat up about a cup (a little more) in an electric kettle.  Add to the soup and let sit a few inutes.  (We put this in a big mug before adding the boiling water.) Top with optional fresh ingredients, and enjoy.

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