This Thai inspired twist on the TikTok Healthy Instant Noodle Soup trend is packed with zesty flavours of lemongrass, curry, and peanut butter. The ultimate 10 minute meal prep – when you’re ready to eat, simply pour boiling water over the top. Perfect for workweek lunches, this soup is cosy, filling and fresh, packed with veggies and plant protein. Vegan and gluten free.
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! Healthy, easy, 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 own twists on this recipe, with different flavour combos and serving it in jars (sometimes this trend is called mason jar soup). It looks so pretty in glass but of course 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 flavour profile, check out my original Healthy Instant Noodle Soup recipe – it’s made with TVP and is also high in protein and delicious.
When it comes to the ingredients for instant noodle soup, you can really get creative. Use this recipe as a template and feel free to experiment with different leafy vegetables and proteins. I would recommend sticking to the specific recipe for the stock paste though, as this is what gives our soup all its flavour.
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.
- Rice vermicelli noodles
- Buk choy (or other leafy vegetable)
- Extra firm tofu (or other cooked protein of choice)
- Spring onion (scallions)
- Peanut BUtter
- Laksa curry paste
- Soy sauce
- Miso paste
- Brown sugar
- Vegetable stock powder (bouillon)
This recipe is sooo easy. It really is just a few simple steps:
- Chop your veggies and protein into bite size pieces.
- Combine all stock paste ingredients.
- Add stock paste to the bottom of container, then top with protein, noodles, and vegetables.
- Cover with boiling water for 5 minutes, then eat!
Hint: if you want to really get your tofu tasting delicious, you can coat the tofu 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 of the flavour until you are ready to eat.
You can really get creative with healthy instant noodles, it’s a great way to use up whatever you have on hand! I wouldn’t modify the stock paste ingredients, as these are crucial for flavour, but you could definitely customise the vegetable and protein. 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.
- Shredded cabbage
- Shredded carrot
- Asian greens
- Marinated tofu
- Textured vegetable protein (TVP)
- Tofu puffs
- Mock chicken strips
Keep your prepped soups in sealed containers (without water) for up to 5 days in the fridge. 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, be sure to 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)
- 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
- 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!