How to Make an Instant Noodle Soup Jar
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So, I really really like instant noodles. But I try to only indulge in them in desperate times of need when my fridge is barren or I am too incapacitated to make something of nutritional substance. However, I have always wanted to make instant noodle soup jars at some. The idea of packing one of these up for a loved one’s lunch, seeing the colorful, fresh ingredients in layers through the glass, and thinking about converting them into a comforting soup with just the addition of hot water—just like an instant cup noodle—gives me all the hygge feels for some reason.
Thus, I collaborated with Bibigo USA to make a Instant Kimchi Noodle Soup Jar. The recipe below shows you how to make a great slightly spicy base for a noodle soup but the other ingredients are totally just guidelines. Experiment with other veggies or types of noodles if you like! The whole point is to create a custom instant noodle soup that suits your tastes and is full of the nutritional substance that is pretty dang lacking in a storebought instant noodle cup. Just make sure to par-cook anything that’s really firm, because you will want everything that goes into the jar to soften and cook in the same amount of time.
How to Make Instant Kimchi Noodle Soup Jars
Ingredients for soup base
2 tbsp Bibigo Hot & Sweet Go-Chu-Jang Sauce
1 clove garlic, minced
1 tsp ginger, minced
2–3 tsp doenjang or soybean paste
1 tsp kimchi juice
Other Ingredients
1/2 bundle soba noodles
1/3 cup kimchi
1 scallion, thinly sliced
1/3 cup beech mushrooms
2 large fried tofu puffs, sliced
1/2 cup baby spinach leaves
1/2 tsp black sesame seeds (optional)
Procedure
Combine Bibigo Hot & Sweet Go-Chu-Jang Sauce, garlic, ginger, doenjang, and kimchi juice in a bowl and mix until well incorporated. This is your soup broth base.
Bring a large pot of water to a boil. Par-boil soba noodles just until they are no longer brittle, about 2–3 minutes. Immediately remove noodles from pot and rinse with very cold water. Allow to drain thoroughly.
Pour sauce mixture into the bottom of one 32-ounce jar or two 16-ounce jars. (One 32-ounce jar will fill a large ramen bowl when emptied.) Add kimchi, scallions, mushrooms, tofu puffs, and par-boiled noodles. Top with spinach and sesame seeds, if using. Place lid on jar(s) and store in refrigerator until ready to use.
When ready to eat, bring kettle of water to boil. Fill jar with boiling water until the level reaches the bottom of the spinach layer. Allow noodles to soften and finish cooking, about 3 minutes. Carefully stir everything together before consuming.
Thank you so much to Bibigo USA for sponsoring this recipe! For more recipe ideas and to learn more about their products, visit their website!