DIY instant soup pots


I’ve seen a few different recipes for DIY instant noodles over the last couple of months, but never gotten around to trying them. Recently, I came across this recipe on Pinterest and that inspired me to actually give it a go, and try to adapt it to a high-fat CF version, and a low-fat version for me.

After a week of experimenting, I ended up with a relatively low fat Japanese-ish version, and a high calorie cheats’ instant laksa. Both are delicious, and I love having soup for lunch at work without having to transport a soup (with all the spillage risk that entails). All you have to do at the office is fill with boiling water, so it also avoids the microwave queue that forms at lunch-time (it’s also good for anyone who doesn’t have a microwave at work, obviously). A little bit of prep at the start of the week makes these very easy to throw together in the morning.


You’ll need

  • 1 container with a two-cup capacity
  • 1 cup of shredded Asian vegetable mix ( you can buy something like this from the supermarket or make your own – I used a mix of bok choi, red cabbage and carrots).
  • 150g of your choice of protein, cooked and chopped in to bite sized pieces (I’ve tried with chicken breast, hard boiled eggs and tofu, and they all worked well. The Japanese-ish soup was great with a mixture of chicken breast and egg. If I’d been more organised I would have made sure I had a fattier meat for Lachie’s version as well.)
  • 1/2 a cup of bean sprouts
  • 2 tablespoons of chicken stock concentrate (if you don’t have this, a stock cube will do)
  • 1tbsp soy sauce
  • 1/2 tbsp sriacha sauce
  • 1 spring onion, finely chopped, green part only

For the high fat version, you will also need

  • 30 g rice vermicelli noodles (make sure they do not need to be boiled on the stove)
  • 1/2 tbsp laksa paste
  • 1tbsp chopped coriander
  • 1 kaffir lime leaf, finely chopped
  • 1 tbsp fried shallots
  • 2 tbsp coconut milk powder

For the low fat version, you will also need

  • 1/4 cup dried sliced shiitake mushrooms
  • 1/2 tbsp miso paste
  • 1/2 a nori (seaweed) sheet


  1. To assemble the pots, place the noodles (if using) in the bottom of your bowl, followed by the vegetables, bean sprouts, mushrooms (if using) and protein. Add the chicken stock, then the sauces and miso or laksa paste. Sprinkle the remaining ingredients except for the coconut milk powder over the top.
  2. When you are ready to eat, if you are using coconut milk powder, mix that into a small amount of boiling water and stir until the powder has disolved. Then add the coconut milk to the soup bowl
  3. Fill the bowl with boiling water until all ingredients are submerged. Allow to sit for three minutes, then give a good stir and eat.

One thought on “DIY instant soup pots”

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s