I was doing an in-depth reading of my latest cookbook and got this idea for a nouveau meal prep for lunch or dinner. This is a healthy, low-cal Asian-style soup that is pre-made, adding boiling water just before serving. It includes chicken and veggies and many more flavors. You can adjust this recipe to fit your tastes and needs. I have made this one gluten-free as well as dairy-free.
I hope you give this a try. It is so easy, fun and tasty!!
Start with 3 clean 1 quart-sized jars. Add 4 tsp. chicken bouillon powder to each jar.To this I added 1/2 cup of cooked chicken to each jar. I used chicken I cooked previously for the week in my Instantpot or you could use rotisserie chicken from the local grocer.
Next I added 1 teaspoon chopped baby shiitake mushrooms to each jar.Next I added 1/8 tsp. grated fresh ginger and 1/2 cup chopped bok choy to each jar.I then added 1 tablespoon of soy sauce to each jar.And a handful of dried rice noodles to each jar. (fyi…this is messy. If you have a neat way to deal with these, please share??!!)I topped it with 1 teaspoon of chopped green onions in each jar.And I added an optional sprinkle of red-pepper flakes and 1 teaspoon chopped cilantro for each jar.To use: top with lids. Take one to work or school. When ready to eat, pour 4 cups of boiling water into the jar and let sit for 5 minutes. Shake well and serve. Voila!
3 cleaned quart glass jars
12 tsp. chicken bouillon base
1 1/2 cups cooked chicken
3 handfuls of rice noodles
3/8 tsp. grated fresh ginger
3 tsp. chopped green onions
3 tsp. baby shiitake mushrooms, chopped
3 tablespoons lite soy sauce
1 cup bok choy chopped
1/2 tsp. chopped fresh cilantro, optional
1/8 tsp. chili flakes, optional
Evenly distribute ingredients between 3 quart-size jars. Right before serving: top each jar with 4 cups of boiling water. Put lid on and let sit for 5 minutes. Shake well and serve immediately.