1/2 cup (40 g) nutritional yeast flakes
2 tablespoons kosher salt
2 tablespoons onion flakes (or 1 tablespoon onion powder)
1 1/2 teaspoons garlic powder
3/4 teaspoon dried thyme
1/2 teaspoon dried sage
1 teaspoon smoked paprika
1/4 teaspoon turmeric
1/4 teaspoon wasabi powder (if you can’t find it, leave it out)
1/8 teaspoon ground ginger
1 tablespoon light brown or coconut palm sugar
4 “nests” gluten free ramen or rice noodles
Raw shredded carrots
Sugar snap peas, blanched in boiling water for 30 seconds
Sliced button or miniature portobello mushroom, blanched in boiling water for 30 seconds
Fresh baby spinach leaves
1 cup cubed extra-firm tofu (raw or baked, as described above) or cooked and diced chicken breasts
2 tablespoons gluten free miso paste
4 teaspoons gluten free tamari
1/4 cup Bouillon Powder (from above)
1/2 to 3/4 cup chopped fresh or 2 tablespoons freeze-dried scallion greens
First, make the bouillon powder. Place all of the bouillon ingredients in a medium-size bowl and mix to combine well. Place in a resealable glass container (a small mason jar works great), and set aside.
Next, cook the noodles one nest at a time according to the package directions or by boiling them in about a quart of water until they separate and begin to soften. Drain in a colander and rinse with cold water to stop the cooking, and set them aside briefly. If you don’t plan to assemble the noodle cups right away, toss the softened noodles in a tiny bit of extra virgin olive oil to prevent clumping.
To assemble the instant soups, set out four heat-safe jars that can accommodate about 20 fluid ounces in volume (I use 19.6-ounce straight-sided Weck jars). In each jar, layer the ingredients in the following order: about 1 cup total vegetables (spinach leaves, carrots, blanched mushrooms, blanched sugar snap peas), 1/2 cup tofu or chicken, 1 1/2 teaspoons miso paste, 1 teaspoon tamari, one nest of softened noodles, 1 tablespoon bouillon powder and, finally, scallion greens to taste. Cover and store in the refrigerator until ready to serve (you can store assembled cups for up to 3 days if your ingredients are fresh).
When ready to serve, if the assembled cup has been refrigerated, allow it come to close to room temperature first. Then, fill each container with boiling water (leaving a small space to permit covering the container) and cover tightly. Allow the container to steep for 2 minutes. Open, stir gently and enjoy.
Adapted from Serious Eats Instant Noodles. Originally published on the blog in 2014. Video, some photos, some text new. Recipe adapted slightly but largely unchanged.