Instant Spring Noodle Soup with Flavour Cubes

HomeClinics & ProgramsELLICSR KitchenInstant Spring Noodle Soup with Flavour Cubes

Skill Level	Easy

Preparation Time	15 minutes	Total Time	20 minutes
Servings	1 Soup	Cost Per Serving	$1.80

Soup Ingredients

1/2 cup (one small handful)	Vermicelli Rice Noddles, break into small pieces
3 Spears	Asparagus, bottom removed and roughly chopped
1/4 cup	Fresh Peas or Snow Peas, roughly chopped
1/4 cup	Spring Onion, finely sliced
1/4 cup	Cannellini or White Navy beans
1	Flavour Cube (click here for even more flavour combinations)

Spring Fling Flavour Cube

Place all ingredients ahead of time in a clean mason jar or a small glass or ceramic lunch container. Add your flavor cube, seal and refrigerate.
When ready to eat, boil water in a kettle and pour into the jar, enough to just cover the noodles. Let it sit for a few minutes for the noodles to soften and for the soup to cool down. *Make sure the jar isn’t too cold, adding hot water may cause it to crack. Let it sit at room temperature for a few minutes while you are boiling the water.
Stir well and enjoy.
To make the spring flavor cube, blanch the arugula and mint in boiling water for 20 seconds. Immediately transfer into an ice bath. Drain and add to a blender with remaining ingredients and a ¼ cup of water. Blend until smooth. Pour into ice cube trays or muffins tins and freeze.

PDF link to nutrition facts table for Instant Spring Noodle Soup Recipe

Bringing lunch from home rather than buying it is a great way to control calories, salt and fat, increase the fibre and nutrients, and can save you thousands of dollars a year! All it takes is a little planning. Plan your lunches for the week before you do your grocery shopping. Wash and cut up vegetables, cook grains and beans, and have mason jars ready to create quick soups and salads.
Ginger contains compounds called gingerols that may help reduce nausea by lowering the amount of acid released by the stomach.
People who eat garlic more often may be at lower risk of developing several types of cancer. Garlic contains allyl sulfur compounds. Based on cell and animal studies, these compounds appear to have antibacterial effects and may help repair DNA and prevent cancer cells from spreading.