My assignments have been handed in, my case study has been presented, and my work schedule has given me a break for the next couple of days. Now, it is time to share with you my most recent meal prep recipe!
Since my last blog post (Instant Ramen Hack) I have been trying to figure out a way to get a noodle soup to school and work. When I was a little one and my dear mother would make hot lunches for me, we tried many times to pack the cooked ramen soup (sans vegetables) in a large thermos. The results were thick, brothless, chicken noodles by the time the lunch bell rang, as the noodles absorbed all of the liquid over the hours. Still delicious, but not soup.
Since my palate not a fan of blended soups, and there is no microwave at my work (kind of amazing actually), I had to find a way to make hot soup with just boiling water… and I wasn’t keen on buying the unhealthy cup-o-noodles. So, I went digging through my Pinterest boards and remembered the soup meal prep that I wrote about in my Healthy Lunch Ideas for Back-to-School post. Thank you me.
I also have had an inkling to try soba noodles, since I’ve been seeing them everywhere on my good old Pinterest homepage. Soba noodles are made with buckwheat, so they have additional flavour and nutrients compared to regular ramen noodles. NOTE: they usually contain wheat as well, so if you are gluten-free, check the ingredients and opt for a more earthy flavoured, 100% buckwheat noodle. The noodles are also typically smaller, so they would fit more easily into my mason jars.
I posted on Instagram (@cookbooksandcardigans) my prep attempt, and promised that if the soups turned out that I would be posting on this here blog. I bet you can guess whether or not they turned out! So, without few adieu, I present to you my soba noodle soup meal prep recipe. As much of a mouth full of words as you’ll want to have in your mouth!
Recipe (per jar):
- 1 pint mason jars
- 2-4 tsp soup bouillon (I used No Name chicken bouillon concentrate; Bovril is my favourite brand, but it’s more expensive; there are also many other delicious bouillon brands such as Knorr)
- 2 tbsp sliced red onions (about 2 thin slices of half an onion)
- 4-6 shaved baby carrots
- 3-4 tbsp frozen sweet green peas, blanched (heat and then rapidly cooled; I neglected this step my first time making this recipe so the peas were slightly undercooked and starchy)
- T&T soba noodles; enough to fill the rest of the jar to the top (these ones are NOT gluten free)
- T&T pre-portions the noodles into 4 bundles; 1 bundle made 2 meal prep jars for me (and a “little” taste test as I was trying them for the first time!)
- Cook soba noodles according to package directions minus 1 minute. The package for these noodles says 3-4 minutes, so cook them for 2, as I cooked them for 3 and found them difficult to work with. Allow them to cool
- Blanch green peas (don’t overcook them, as you will be adding hot water to them again when you are ready to eat!)
- Add soup bouillon to bottom of the jar
- Add red onions to jar
- Add shaved carrots to jar
- Add cooled, cooked green peas to jar
- Add cooled, cooked soba noodles to jar
- Place lid on and keep in the fridge until ready to eat
- WHEN READY TO EAT boil water on stove top or in a kettle, then pour water into opened jar over the ingredients. Close the jar (not too tightly) and allow the ingredients to heat up!
- Carefully remove lid, stir to incorporate bouillon (or pour into bowl and stir), and enjoy!
Fresh, healthy cup-o-noodles (or rather, jar-o-noodles!) for work and school! I’m really happy that this recipe turned out and I’m happy that I get to share it with you. I put a recipe that I found to the test and adjusted it to fit my own preferences and cravings to make sure that I would actually be eating it. I recommend adding your favourite vegetables and proteins that will have you coming back to this recipe again and again. Add herbs like dill or chives to add an additional fresh bite. Make it your own way and have fun!