July 15th, 2019

Lunch can be difficult sometimes, since finding somewhere to eat that's close to work, reasonable priced and of course good quality food has its challenges. I like to take lunch to work every day- unless I know in advance that I have a business lunch meeting that day. So, just like being a boy scout you have to be prepared. One thing that's easy to prepare and take to work is soup. You can literally make any kind of soup you like because you can have them either hot or cold depending on the time of year and the combinations are endless.

So with this recipe I'm trying to make everything as fresh as possible, no added salt, sugar or fat, just fresh healthy ingredients most of which you'll already have in the fridge or pantry. It takes minutes to prepare the night before, place in the fridge overnight, and then place a sticky note on the fridge door as a remainder to pick it up on the way to work the next day before leaving the house. Heat it up in the container or pour into a bowl, either way it's a delicious and cheap way to enjoy lunch without the hassle of leaving the office, especially this time of year when it can get a bit nippy outside. Enjoy!!!!

Instant Lunch Time Noodle Soup
Serves 1

1 clove of garlic, peeled, minced
½ inch fresh ginger, peeled and grated
4oz fresh noodles
1 cup baby spinach
¼ cup carrot, washed and peeled cut into strips or grated
¼ cup bok choy or Napa cabbage, washed and roughly chopped
½ cup cooked shredded chicken breast
1 tablespoon fish sauce
1 tablespoon low sodium soy sauce
½ lime, juice of
2 cups cold low sodium vegetable stock or chicken stock
½ soft boiled egg, shell removed
Sprigs of cilantro
1x 16oz microwave proof container, with lid

How to make:
Place all the ingredients in the order shown above into your clean and sanitized container, place on lid and store for up to one day in the fridge before using.

To serve: Remove the container from the fridge and allow to come to room temperature (10 minutes) either remove the lid from the container or open the vent on the lid of the container and place into the microwave. Cook on full power for 2 minutes, use a spoon to stir the contents of the soup, then cook for a further 1 - 1 ½ minutes or until the soup is the right temperature for you to enjoy. To serve either eat straight from the container or pour into a soup bowl, whichever way you decide enjoy.

Other items you might add:
Baby corn, chopped
Bean sprouts
Button mushrooms, thinly sliced
Green onions, chopped
Jalapeños, chopped
Lemongrass, finely chopped
Paneer, cubed
Parsley, chopped
Pre-cooked shrimp
Red pepper flakes
Shitake mushrooms, thinly sliced
Shredded kale
Sweet corn
Tofu, cubed
Water chestnuts


Chef Mark .

Copyright © 2018, 2019 Mark Allison