Cooking Salon: How to Make Homemade Cuppa Soups

cooking salon: how to make homemade cuppa noodle soups
volume: 1
issue: 1.1

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Well, well, well. Look who’s here. All the cool people. Thanks for subscribing to my very first Newsletter Cooking Salon where I will share practical, healthy ideas to assist your wellness lifestyle. A year ago, a few members of Team BRK wanted me to pack store-bought packaged cup-o-noodles soups for lunch. Ah, no. This spurned me to make our own version minus preservatives, fillers, and msg. Then adding in their stead organic vegetables and chicken, reduced salt, no sugar, and our favorite spices. What we got were fresh, on the go soups which can be adjusted for any dietary lifestyle such as using juliechini (julienned zucchini) and roasted spaghetti squash for my own paleo meals, rice noodles for those who are gluten-free, or regular ramen noodles for Team BRK’s conventional eaters. Vegan or vegetarian? Use your favorite protein in place of the chicken. Strict paleo?  Sub out the non-paleo veggies for more paleo-friendly veggie choices. See? Easy.

PART 1: RECIPES

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Asian Cuppa Noodles
For each 1 pint/.5 liter jar you will need:
angel hair rice noodles the size of 2 decks of playing cards -using a pair of scissors is the easiest way to cut the right size. For paleo’s may I suggest raw juliechini noodles (julienned zucchini), about 1 cup.
1/3 cup roasted diced chicken- 5 boneless, skinless chicken thighs will fill 6 jars. Or to save time, use rotisserie chicken. Vegan/Vegetarians please use protein of choice.
1/3 cup sliced sugar snap peas- strict paleo’s, use sliced asparagus or other quick-cooking veggie of choice
1 tbsp. sliced green onions- greens only
2 tsp. gluten-free soy sauce, or coconut aminos for paleo’s
1/8 tsp. toasted sesame oil- always store in fridge
1/4 tsp. ginger powder, or 1 tsp. grated fresh ginger
1/2 tsp. sriracha
*salt to taste

Layer in jars in the order given. Screw the lids on and store in the refrigerator for up to 4 days or in the freezer for 1 month.  When you are in the mood for soup, fill the jar with cold water to the base of the neck of the jar.  Microwave on high heat for 2.5 minutes. If using juliechini noodles, only microwave for 2 minutes. Cover and let rest 2 minutes. Stir and eat. Caution, these are hot! *Salt to taste as I did not place salt in the ingredient list since we are all using various soy sauces with differing sodium amounts. So please, salt to taste once hot. Do not pour boiling water in a cold or frozen jar, it will crack, and it cooks the soup no faster. Trust me on this. *Do not freeze with water in jars, the jars will break.

Note– Always play with seasonings to get the flavor you like. Want garlic in your soup? Add it. Want different veggies? Add them. Experimenting is a good thing.

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Chicken Cuppa Noodles
For each 1 pint/.5 liter jar you will need:
2 sheets of ramen noodles, each the size of a deck of cards, do not break up- paleo’s use roasted spaghetti squash instead, about 1 cup
1/3 cup roasted chicken, diced
1/3 cup mixed organic mixed frozen veggies such as carrots, green beans, peas and corn
1/4 tsp. celery salt
1/2 tsp. dried parsley flakes or 2 tsp. fresh
1/8 tsp. black pepper
Layer in jars in the order given.  Screw the lids on and store in the refrigerator for up to 4 days or in the freezer for 1 month.  When you are ready to eat the soup, fill the jar with cold water to the base of the neck of the jar.  Microwave on high heat for 2.5 minutes. If using roasted spaghetti squash, only microwave for 2 minutes. Cover and let rest 2 minutes. Stir and eat. Caution, these are hot! Do not pour boiling water in a cold or frozen jar, it will crack, and it cooks the soup no faster. Trust me on this. Do not freeze with water in the jars, the jars will break.

Roasted Spaghetti Squash- For a small squash, pierce with a knife 2-3 times and microwave on high for 2 minutes to soften in order to cut in half.  Cut in half from stem downward.  Brush with extra virgin olive oil and sprinkle with salt and pepper.  Roast at 375 degrees for 45 minutes.  Using a fork, loosen and remove squash strands. Store in jar for up to 4 days, or freeze up to 3 months.

Note– Always play with seasonings to get the flavor you like. Want garlic in your soup? Add it. Want different veggies? Add them. Experimenting is a good thing. I love a squirt of fresh lemon juice in my chicken noodle. You?

PART 2: TIPS
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Tip 1: How to make Juliechini Noodles. Place a fork through the stem end of your zucchini and pull the Kinpira Tool down the length of the veggie (OK! It’s really a fruit).  When you reach the seeds, rotate the zucchini until you have used as much of it as possible.  Not only good in soup, these juliechini noodles are delicious sautéed simply in olive oil with fresh garlic and a sprinkle of salt and pepper. Finish with a squirt of lemon.  Perfect little nests for sautéed shrimp, grilled fish, vegetarian tomato sauce, and on and on we go.

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Tip 2: COLD HANDS, HOT SOUPS! These Glassy Soups are hot, hot, hot! Use your favorite color, school {Fight on!}, or sport’s team wristbands to prevent your tender phalanges from the burn. While the jar is covered, during the resting time, slip your favorite wrist bands over the top of the jar.  And you thought wristbands were stuck in the ’80s? Ha!  Just don’t be a knucklehead and nuke your soups with the metal lids or bands on. Duh. For little ones, you may want to pour these soups into larger bowls to cool to a comfortable eating temperature.

PART 3:  FREE PDF downloadsDSC02149-124But PDF for team BRK stands for Print, Do, Feast. Got it? Good.
BRK Asian Cuppa Noodles
BRK Chicken Cuppa Noodles

Super chic PDFs for you to punch and stuff in your very own binder.  Print and share, but please give me credit. Not for financial gain please- that means, don’t sell my work. Because I know people.  Capiche? Thanks.

PART 4: Shopping!
J
ars? The .5 liter jars in the photos are from LeifheitUSA. Their marquis shape and gorgeous European design give these Glassy Soups a fresh, chic, and modern look.  Love them, get some for yourself. LeifheitUSA sent me 2 cases of the .5 liter jars to try out, I like them, they are beautiful- and that right there is my very own opinion. Now if I can only make money off their sales?

Kinpira Julienne Peeler– I have used the Kinpira for many years now and it works well on large carrots, cucumbers, and zucchini. Have you ever tried one? Be careful, they are very sharp and not for children. I fear it, I respect it.  The link to the Kinpira tool takes you to my amazon store where I make a tiny bit of money if you buy from there. So make my day.

4 Comments

  1. SusanF
    Posted March 25, 2013 at 10:26 AM | Permalink

    These are great. I will be making them this weekend. Thanks for making my life easier!

  2. Sindy
    Posted March 25, 2013 at 6:57 PM | Permalink

    Great idea, thanks.

  3. Karen
    Posted March 25, 2013 at 8:08 PM | Permalink

    Love the first issue! Most definitely going to put these on the lunch menu….for Mr Rust and I….Thanks 🙂

  4. Delphina
    Posted January 25, 2016 at 10:59 PM | Permalink

    You wouldn’t happen to have a laksa version swimming around? Pretty please?

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