Homemade Instant Noodle Soup

By: Alexa Rosenthal

With guests gone and the holiday bustle behind you, you may be feeling like getting back to basics. Here is a recipe for a cozy soup that makes a perfect post-holiday meal, especially on a wintry afternoon. This soup is easy on the gut while offering fragrant flavors.

After you prep the veggies and rice noodles, all you need to add is boiling water. You can prep the ingredients ahead of time to curl up with this soup on the winter day of your choice. (Recipe from Mindbodygreen https://www.mindbodygreen.com/articles/this-homemade-instant-noodle-bowl-is-easy-to-make-and-gut-friendly)


  • ¼ cup (1 oz./40 g) diced carrot

  • 1 ounce (35 g) thin rice noodles or rice vermicelli

  • ½ cup (1 oz./30 g) shredded bok choy, washed

  • ½ cup (2½ oz./70 g) diced cooked chicken or firm tofu

  • 2 tablespoons fresh or frozen corn

  • 2 tablespoons finely chopped scallions (green leaves only)

  • 1 teaspoon soy sauce (GF if needed)

  • ½ teaspoon chile puree

  • ¼ teaspoon crushed ginger

  • ¼ teaspoon garlic-infused oil

  • ¼ teaspoon low-FODMAP chicken or vegetable bouillon powder (GF if needed)

  • 1½ cups boiling water

  • Squeeze of lemon or lime juice

  • Sprinkle of fresh cilantro


  1. Cook the carrot in the microwave for 1 minute, 30 seconds on high, then drain.

  2. Place the carrot, noodles, bok choy, chicken or tofu, corn, scallions, soy sauce, chile puree, ginger, oil, and bouillon powder in a bowl or lunch container.

  3. Ten minutes before you are ready to eat, add the boiling water (make sure the noodles are fully immersed) and cover. Allow to sit for 10 minutes. The noodles should be just cooked; if they aren’t, microwave them for 1 minute.

  4. Season with a squeeze of lemon or lime juice and a sprinkle of fresh cilantro. Mix well before eating.