Honestly, I’m not sure this even counts as a recipe, so much as assembly instructions. It’s that easy.
This soup is quick and made up of not-too-pricey ingredients that you can keep on hand. For those of us prone to excessive salt loss in our sweat, it’s a good option for high-activity days.
Those on reduced-sodium diets can opt for lower-sodium soup bases. You do you!
- 2ish cups boiling water
- 1 serving brown rice noodles
- 2 bouillon cubes (or equivalent amount of Better Than Bouillon, etc)—your choice of flavor(s)
- 1 smöl squirt of squeezy garlic (optional)
- 1 smöl squirt of squeezy ginger (also optional)
- veggies of your choice (I used Walmart’s “super blend” chopped veggies and some baby carrots)
- Put the bouillon cubes and noodles in a bowl
- Pour the boiling water in
- Add any frozen veggies
- Mix up a little, then wait 5 mins for the noodles to soften
- Squeeze in your garlic and ginger, if you want them, cackling with satisfaction in the knowledge that somewhere a food snob is having a conniption
- Toss in any fresh veggies
You can also add any cooked protein you might enjoy.
The noodles I used for today’s batch are the Thai Kitchen brand that can be found at many grocery stores. They come with four individual sachets of noodles, each just about one lunch portion.
If you can’t find those, though, any quick-cooking noodles should work.