The dorm room staple is getting a grown-up makeover! Packed with hearty, good-for-you ingredients, lower in sodium, and a cinch to assemble, these cup o’ noodles will actually fill you up and leave you feeling good. Did we mention that they’re also incredibly easy to make in bulk so you’re set for the whole week? From a silky Thai coconut curry soup to a hearty tomato soup with chickpeas and chorizo, this is a work lunch we can’t wait to chow down on. Here, 5 DIY soup cup recipes to try this now.
Bouillon, miso paste and fresh ginger create the base for this hearty ramen-in-a-jar from Eating Well. When you’re ready to eat, add hot boiling water and stir or shake to make sure the ingredients are evenly distributed!
Creamy coconut milk makes this cup o’ noodles from Serious Eats taste extremely decadent – you won’t believe that you just mixed it up in a jar! For a fresh kick right before eating, Kenji López-Alt suggests packing a small baggie with sliced scallions and lime wedges for a final flourish.
Another just-add-water winner from blogger Hungry Girl. This version uses spiralized veggie noodles, so it’s a great option if you’re gluten-free or just trying to work more vegetables into your diet.
The secret to building the flavorful base for this “faux” pho from Parade Magazine is mushroom powder. It’s easier than you think to make: Simply pulse a couple ounces of whatever dried mushrooms you can find in your (clean) coffee grinder. In addition to this soup, this powder is also fantastic dusted on a ribeye before it hits the grill or whisked into savory sauces and gravies.
Store-bought marinara is the base for this instant tomato soup. For extra heft, it’s also packed with canned chickpeas, kale and smoky chorizo. If you can’t find cooked chorizo or kielbasa, then you can use a smoky chicken sausage or leftover cooked ground pork.