What do Americans think of instant noodles?
DIY instant noodle soup - the guide to a healthy, quick snack
The ingredients: I pack my noodle cup and take ...
The DIY instant noodle soup works very similarly to the supermarket product: Ingredients of your choice are poured into a container in layers and land in the refrigerator. So pretty compact, you can simply take it with you to the office or university and then only need a kettle to pour the noodle soup hot.
Soup base for the taste
With instant noodles from the supermarket, the taste is in small plastic bags, usually in powder form with freeze-dried crumbs ("vegetables") added.
For your DIY version, you also need a concentrated aroma as a base that dissolves easily in hot water. If you want to save yourself as much work as possible, there are high-quality spicy sauces, bouillon and ready-made pastes of all kinds. For example:
- Sriracha (hot chili sauce)
- Miso or curry paste
- Soy sauce
- sesame oil
- Garlic or ginger paste
- Tahini (sesame paste)
For all do-it-yourselfers, I of course also have a few recipes that you can use to ignore finished products:
No noodle soup without noodles
Sure, the fillers should not be missing in your DIY instant noodle soup:
- Raw pasta: Particularly fine noodles such as vermicelli or glass noodles are made for your DIY variant. 3 minutes in hot water are enough for them to cook through.
- Pre-cooked pasta: You can also use other types of pasta without any problems, for example ramen, rice noodles, soba or Italian pasta. However, they need to be pre-cooked. To do this, subtract 1-2 minutes from the regular cooking time so that the noodles are almost, but not quite, firm to the bite. Then you rinse the pasta thoroughly under cold water. Drain, pack in the glass, done.
- Vegetable pasta: Fine vegetable spirals are a great alternative to the classic types of pasta. With a spiral cutter you can process zucchini or carrots in no time and fill them into your glass. Or you invest a little chopping work and cut your vegetables into julienne (narrow vegetable strips). Hard vegetables in particular must be cut particularly finely. Otherwise they will not cook properly in the hot water bath.
I would advise against filled pasta such as tortellini or ravioli. A short stop in the hot water is simply not enough to heat up the filling.
Here (almost) all options are open to you. Meat, vegetables, tofu, herbs - whatever tastes good and is ready to eat after 3 minutes in a hot water bath is allowed. A few quick tips:
- Meat, fish and seafood: Raw meat, even finely chopped, is not recommended. For one, it drastically reduces the shelf life of your noodle cups. On the other hand, it is not really cooked. Leftovers from the Sunday roast, boiled chicken breast or pre-cooked shrimp, on the other hand, are great additions that turn a snack into a real lunch.
- Vegetables full: Here, too, you should use varieties that can be consumed raw or pre-cooked accordingly. In addition to fresh vegetables, there are also various frozen varieties, for example peas, carrots or corn.
- Fresh herbs and additives: Rounded off with finely chopped herbs or pickled ginger, the soup is really delicious. To keep the aroma packets as fresh as possible, you can pack them separately in sealable fresh-keeping bags and place them at the top of the glass. They develop their taste best when you sprinkle them over the finished noodle soup at the very end.
Basically, you can use any sealable container that can withstand hot water.
Large screw-top jars or jars with clip closures can be tightly closed and keep ingredients in place even when you're on the move. You can also easily clean them in the dishwasher after you finish eating. It is best to choose a glass with a generous opening. Then it is easier to fill with ingredients and you can simply eat the finished soup out of the glass.
The only disadvantage: the hot water heats up the glasses quickly. A kitchen towel or oven glove should definitely be on hand. If that is too tricky for you, you can also buy wide thermo mugs with handles. You won't see the pretty layers anymore, but slurping soup has never been so easy.
The preparation: layer by layer for DIY instant noodle soup
“Assembling” the noodle cups is the part that I personally enjoy the most. Aroma here, spiciness there, a little more meat and ... oh yes, a little coriander on top. Of course, the whole thing isn't as haphazard as it sounds. My suggestion for a glass with a capacity of approx. 500 ml:
- 1 to 3 teaspoons base: First of all, put sauces or pastes in the glass and spread them on the floor if necessary. So they later dissolve evenly.
- vegetables–layer: Next up are the vegetables. Of course it's a matter of taste, but I like to fill a quarter of the glass with carrots, peas, mushrooms or whatever else is there. The vegetable layer prevents the pasta from coming into contact with sauces and softening.
- noodle–layer: Time for a good helping of pasta. Pre-cooked pasta is very easy to fill in. Compact noodle nests (this is how glass noodles are packaged, for example) can simply be broken up with your fingers and then pressed into the glass.
- Extra layer: There is certainly still some space left on the pasta for pre-cooked meat, poultry or smoked tofu.
- Aroma Layer: At the very end, as described above, you can add the fresh-keeping bag with herbs or other flavor-intensive ingredients.
Finished? Then all you have to do is seal the jar and put it in the refrigerator. Since the ingredients only come into contact with liquid shortly before consumption, they can be stored for a few days without softening or going bad. Depending on the combination of ingredients, the DIY instant noodles will last up to 3 days in the refrigerator.
Preparation: 3 minutes - 3 steps
Time for a snack? Then the DIY instant noodles are now making their grand entrance. It's that easy:
- Boil water: Take a glass of your prepared soup mix out of the refrigerator and let it sit briefly at room temperature. In the meantime, you can turn on the kettle or put the kettle on.
- Fill in and let it steep: Fill the glasses with hot water until the pasta is just covered. Put the lid back on the jars and let the soup steep for about 3 minutes.
- Stir and you're done: Then stir the soup well with chopsticks or a fork. If you packed a few fresh herbs separately, sprinkle them over the pasta. enjoy the meal!
Noodle soup recipes
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