Name: Healthy Instant Noodle Soup (Laksa Inspired)
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Ingredients: 3 cloves garlic (minced; approx. 9g); 4 tbsp peanut butter (smooth; approx. 68g); 2 tbsp laksa (or red or yellow curry paste; approx. 30g); 2 tbsp soy sauce (approx. 30ml); 1 tbsp miso paste (white or yellow; approx. 18g); 1 tbsp brown sugar (packed; approx. 13g); 3 tsp vegetable bouillon powder (or 1 cube, crushed; approx. 9g); 1 whole lime (juiced; approx. 2 tbsp or 30ml); 16 oz extra firm tofu (cubed; approx. 450g); 7 oz rice vermicelli noodles (approx. 200g, broken into bundles); 1 stalk lemongrass (cut into 4 pieces or finely minced if preferred); 3 stalks bok choy (chopped; approx. 250g); 4 stalks green onion (finely sliced; approx. 60g); ½ bunch cilantro leaves (roughly chopped; approx. 15g)

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This Thai-inspired twist on the TikTok Healthy Instant Noodle Soup trend is packed with zesty lemongrass, curry, and peanut butter flavors. The ultimate 10-minute meal prep – when you’re ready to eat, pour boiling water over the top. This soup is cozy, filling, and fresh, perfect for workweek lunches, packed with veggies and plant protein. Vegan and gluten-free.

Jar of clear noodle soup with flowers in background.

So I first came across this viral TikTok recipe when fellow Melbourne foodie creator Geo. Gina shared it. People were OBSESSED and still are, for good reason! It is healthy, easy, and convenient, and it reminds you of being a kid eating two-minute noodles (or instant ramen, as it’s known in the US). So many of us content creators have made our twists on this recipe, with different flavor combos and serving it in jars (sometimes this trend is called mason jar soup). It looks so pretty in the glass but can be served in Tupperware containers, too, for a more practical everyday option. This is my second recipe using this trend – if you prefer a Chinese spiced flavor profile, check out my original Healthy Instant Noodle Soup recipe – it’s made with TVP and is also high in protein and delicious.

If you’re looking for different kinds of soups to try, check out this Vegan Moroccan Soup. For some of my own favorites, try my Creamy Tomato Soup, Split Yellow Pea Soup , Dumpling Soup, or Quick Plant Based Pho – all three are filling and delicious!

Ingredients

You can get creative when it comes to the ingredients for instant noodle soup. Use this recipe as a template, and feel free to experiment with different leafy vegetables and proteins. I recommend sticking to the specific recipe for the stock paste, though, as this is what gives our soup all its flavor.

There’s a detailed recipe card at the bottom of this post, so check that out for exact quantities, but for convenience, below is a shopping list of ingredients you’ll need.

Soup:

Rice vermicelli noodles
Buk choy (or other leafy vegetable)
Extra firm tofu (or other cooked protein of choice)
Lemongrass
Spring onion (scallions)
Coriander

Stock paste:

Garlic
Peanut Butter
Laksa curry paste
Soy sauce
Miso paste
Brown sugar
Vegetable stock powder (bouillon)
Lime

Instructions

This recipe is so easy to make! If you’re more of a visual learner (like myself) here is a step-by-step guide with images on how to make Healthy Instant Noodles.

Lemon juicer squeezing liquid into a bowl with other curry paste ingredients.

Step one: Add all stock paste ingredients to a small bowl.

Step two: Mix stock paste ingredients thoroughly until well combined.

A hand holding a knife, chopping cilantro leaves.

Step three: Prepare all veggies. Chop cilantro (coriander).

Step four: Slice green onion (spring onion).

A hand holding a knife, chopping lemongrass into large pieces.

Step five: Slice lemongrass into roughly 1″/2.5cm pieces. Finely slice chili.

Step six: Slice Asian greens of choice (I use Bok Choy) into bite size pieces.

Step seven: Slice tofu into small cubes roughly 1/2″/1.25cm wide.

Woman putting vegetables and noodles into glass jars.

Step eight: Starting with the stock paste, add all ingredients into a large jar or container. Then add the tofu, noodles, and vegetables.

Jar of green vegetables, tofu and sliced red chili.

Step nine: Store the jars of soup ingredients in the refrigerator, sealed, until ready to eat. They will keep for up to 5 days.

Jar of soup with green vegetables and tofu.

Step ten: When you’re ready to eat, pour boiling water over the top so it covers all the ingredients. Cover and leave it to soak for 5 minutes.

Jar of noodle soup with green vegetables and tofu.

Step eleven: Once the noodles have softened, give the soup a good stir to mix the stock paste into the water.

Woman holding a jar of noodles and a fork.

Step twelve: Eat and enjoy!

Hint: If you want your tofu to taste delicious, coat it in the stock paste first, then portion it into containers. This will allow the tofu to marinate in the stock paste and soak up some flavor until you are ready to eat.

Substitutions

You can get creative with healthy instant noodles; it’s a great way to use whatever you have! I wouldn’t modify the stock paste ingredients, as these are crucial for flavor, but you could customize the vegetable and protein. Please make sure the protein is pre-cooked (i.e., don’t use raw meat, as the boiling water may not be enough to cook it through). When choosing your vegetables, make sure they are leafy and will wilt or are thinly shredded so they soften easily in the boiling water.

Vegetable alternatives:

Shredded cabbage
Shredded carrot
Spinach
Kale
Silverbeet
Asian greens

Protein alternatives:

Marinated tofu
Textured vegetable protein (TVP)
Tofu puffs
Mock chicken strips

Storage

Keep your prepped soups in sealed containers (without water) in the fridge for up to 5 days. Consume immediately after preparing with boiling water (do not store), as the noodles will soften too much if left sitting in the water for an extended period.

I hope you enjoy these healthy instant noodles, and they inspire you to eat your pre-packed work lunches! Let me know what variations and substitutions you have tried in the comments below. If you’re looking for more healthy work lunches, check out my Chinese-inspired Healthy Instant Noodle Soup with TVP, Roast Cauliflower Salad, Brown Rice Salad, 10-Minute Dumpling Soup, or my Avocado Pasta Salad.

Healthy Instant Noodle Soup (Laksa Inspired)

This healthy, high-protein vegan instant noodle soup is gluten-free, meal prep–friendly, and packed with Thai-inspired flavors like lemongrass and curry.

Course Soup

Cuisine Thai

Prep Time 10

Cook Time 5

Total Time 15

Servings serves

Calories 387kcal

Ingredients

3 cloves garlic minced; approx. 9g
4 tbsp peanut butter smooth; approx. 68g
2 tbsp laksa or red or yellow curry paste; approx. 30g
2 tbsp soy sauce approx. 30ml
1 tbsp miso paste white or yellow; approx. 18g
1 tbsp brown sugar packed; approx. 13g
3 tsp vegetable bouillon powder or 1 cube, crushed; approx. 9g
1 whole lime juiced; approx. 2 tbsp or 30ml
16 oz extra firm tofu cubed; approx. 450g
7 oz rice vermicelli noodles approx. 200g, broken into bundles
1 stalk lemongrass cut into 4 pieces or finely minced if preferred
3 stalks bok choy chopped; approx. 250g
4 stalks green onion finely sliced; approx. 60g
½ bunch cilantro leaves roughly chopped; approx. 15g

Instructions

In a small bowl, mix together the garlic, peanut butter, curry paste, soy sauce, miso paste, brown sugar, bouillon powder, and lime juice until smooth. This will be your concentrated soup paste.
Divide the dry rice vermicelli noodles evenly among 4 medium-sized jars or lunch containers. Top each with tofu cubes, then divide the bok choy, green onion, lemongrass, and cilantro between them. Finish by adding a scoop of the soup paste into each container.
Seal the containers tightly and store in the refrigerator for up to 4 days.
When ready to eat, pour boiling water over the contents of the jar until the ingredients are fully submerged. Let sit for 2–3 minutes to soften the noodles, then stir well to dissolve the soup paste. Remove or avoid the lemongrass pieces when eating, as they’re very fibrous.

Video

Notes

Heads up: lemongrass can be quite tough to chew — it’s there to infuse flavor, not to be eaten in large pieces. If you’d rather not deal with it while eating, you can either remove it before serving or finely mince it when prepping.