Name: Healthy Instant Noodle Soup (Laksa Inspired)
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Ingredients: 3 cloves garlic (minced); 4 tbsp peanut butter (smooth); 2 tbsp laksa curry paste (can sub with yellow or red curry paste); 2 tbsp soy sauce; 1 tbsp miso paste; 1 tbsp brown sugar; 3 tsp vegetable stock powder; 1 lime (juiced); 450 g extra firm tofu (cubed); 1 stalk lemongrass (cut into 4 pieces); 1 bunch bok choy ((3 stems) chopped); 200 g rice vermicelli noodles; 4 spring onions (finely sliced); 1/2 bunch fresh coriander leaves (roughly chopped)

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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, Creamy Tomato Soup, Split Yellow Pea Soup , or Dumpling Soup – 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, or my Avocado Pasta Salad.

Healthy Instant Noodle Soup (Laksa Inspired)

This healthy high protein riff on instant noodles is vegan, gluten free and a great lunch option to take to the office! Thai inspired flavours of lemongrass, red curry paste and peanut butter are fragrant and zesty. A delicious meal perfect for meal prep.

Course Soup

Cuisine American

Prep Time 10

Cook Time 5

Total Time 15

Servings people

Calories 387kcal

Cost $11

Ingredients

Stock paste

3 cloves garlic minced
4 tbsp peanut butter smooth
2 tbsp laksa curry paste can sub with yellow or red curry paste
2 tbsp soy sauce
1 tbsp miso paste
1 tbsp brown sugar
3 tsp vegetable stock powder
1 lime juiced

Noodle soup

450 g extra firm tofu cubed
1 stalk lemongrass cut into 4 pieces
1 bunch bok choy (3 stems) chopped
200 g rice vermicelli noodles
4 spring onions finely sliced
1/2 bunch fresh coriander leaves roughly chopped

Instructions

Make the stock paste by combining all the ingredients in a small bowl. Mix well until combined.
Lay out four medium sized jars or lunch size tupperware containers. Break the vermicelli noodles into 4 sections and place into each container, followed by 1/4 of tofu in each, then divide the buk choy, spring onion, lemon grass and coriander between each jar evenly. Finally, add a scoop of the stock paste in each. Seal the containers and keep in the fridge until ready to use.
When you are ready to eat, pour boiling water into the container, enough so that the ingredients are covered. Leave this to sit for 2-3 minutes before stirring gently until the stock paste is dissolved. Eat immediately!

Notes

*Heads up – be careful not to bite down on the lemongrass as it can be pretty tough – it’s in there for flavour not for eating in a big piece. If you’d prefer not to worry about it, take it out before you start eating or you can mince the lemongrass instead of cutting it into pieces.