Recipe: Homemade instant soup

Purchased instant soups have a list of deficiencies that could hit health, and only one advantage - practicality. We propose to replace the contents of the packages, Pestryaev letters "E" in the composition, to useful home soup blanks, which is convenient to take with you and cook on a similar principle.

Taking the scheme workpiece ingredients of this recipe, you can cook perfectly every soup, we also focus on the classic miso with chicken and mushrooms.

The main thing in this recipe - sealed package, which will drop off all packaged components intact. The ideal would be a bank with a tight-fitting lid or a food container made of glass capable of withstanding high temperatures.

At the bottom of the banks put all the spices, in this case, dashi, miso, a slice of ginger, chili flakes, dried garlic and a little soy sauce. If you are preparing a regular chicken or vegetable soup with noodles, then add your favorite dried herbs, vegetables, salt and pepper.

Next layer - selected additives: Frozen zacolennye or fresh vegetables, mushrooms, boiled meat, fish. Preference should be given to those components that can be eaten raw or blanched, which is why instead of usual for miso soups we chose shiitake mushrooms that do not require pre-soaking and preparing to quickly boiling water.

Pay attention to what ingredients should be cut as thin as possible and rub on a grater.

The final layer - noodles. Usual thin rice noodles and soups main ingredient purchased - ramen noodles - prepared simply under the influence of boiling water. Any other noodles better than the pre-boil, sprinkle with butter and place on top of the vegetables already in finished form. The number remains at your discretion.

You can also take the net bag with a lock, pack it chopped greens and put directly into the jar.

After closing the cover, you can leave the base of a soup in the refrigerator overnight if you decide to cook lunch for work or study in the evening.

By early afternoon we can only manage to boil water in a kettle and pour the contents of its banks. Rice noodles and ramen leave steamed for 2-3 minutes, and pre-cooked noodles can be eaten right away.

Ingredients (per jar volume of 500 ml):

• 45 g of rice noodles;
• 20 g of fungi;
• 50 g chicken;
• 1 tablespoon of miso paste;
• 1 tablespoon soy sauce;
• ½ teaspoon dashi broth;
• ½ teaspoon of dried garlic;
• pinch chili flakes;
• a slice of ginger.

preparation

1. At the bottom of the banks lay miso, pour the soy sauce, add dashi broth, dried garlic, chilli and ginger.
2. Pre-boiled chicken disassemble the fibers and spread in the bank together with thin slices of peeled fresh fungi.
3. The final layer - rice noodles which are placed in the jar in crude form.
4. Before use, pour the boiling water into the jar, let the soup for 2-3 minutes, stir and taste.