Homemade Instant Noodle Soup
by Editorial Staff
Summary
| Prep Time | 10 mins |
| Cook Time | 10 mins |
| Total Time | 20 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 1 carrot (s)
- 0.5 ½ kohlrabi
- 2 spring onion (s)
- 0.5 ½ onion (s), red
- 1 teaspoon ginger, fresh
- 1 noodles (Quick Cooking noodles)
- 2 lemon wedge (s)
- N / A Chilli pepper (s), fresh
- N / A soy sauce
- Broth, granulated or homemade vegetable broth powder
- salt and pepper
Print Recipe
Pin Recipe Instructions
- Cut the carrots, kohlrabi, spring onions, red onions and the fresh ginger as well as the fresh chilli. So that the vegetables are cooked with the hot water later, they should be grated or cut very finely.
- Then the glass can be filled:
- First pour the finished broth or homemade broth into the glass. When doing this, adjust the amount of granulated broth according to the water that you will add later. Then add the vegetables layer by layer, including lemon wedges, ginger and chilli. Break the dry noodles appropriately and put them in the glass.
- Then screw the jar shut and put it in the refrigerator. Only take it out again for consumption and pour it on. Let it steep with boiling hot water for 10-15 minutes.
- You can add more herbs or take them with you in a plastic bag and only add them after the infusion. You can also add soy sauce as well as salt and pepper after the infusion, depending on your taste.
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