Veggie-Packed Peanut Noodle Cup Soup
This peanut noodle soup is packed with tender-crisp vegetables and tofu.
Packaged precooked noodles save on prep time, but any leftover noodles can be used in their place.
A dollop of ricotta cheese mixed with mozzarella and Parmesan adds a creamy finishing touch.
Photo:Photographer: Jen Causey, Food Stylist: Emily Nabors Hall , Prop Stylist: Julia Bayless
Butter adds body and a silky texture.
Fresh udon noodles take only a few minutes to cook, but dry udon noodles work well here too.
Theres no need to strain the broth to remove the spices.
Spicy Tofu Hotpot
Warm up a chilly evening with this light but satisfying one-pot meal.
The tofu absorbs the flavors of this fragrant, spicy broth, making it anything but bland.
Look for fresh Chinese-style noodles in the refrigerated case of your supermarket alongside wonton wrappers.
Serve with a side salad or crusty bread for dipping.
Sick-Day Noodle Soup
Feeling under the weather?
This simple noodle soup can help you feel hydrated and nourished.
Photographer: Robby Lozano, Food Stylist: Margaret Dickey, Prop Stylist: Julia Bayless
Crushed red pepper adds spice, so feel free to reduce the amount if you prefer something milder.
Here, the richness of tahini tempers the spicy chile paste in this cup-of-noodles-style mason jar soup recipe.
This vegan cup soup is packed with 19 grams of protein to keep you satisfied until your next meal.
If you prefer things less spicy, you could use yellow curry paste instead.
This wholesome recipe is a perfect addition to your lunch rotation for easy meals throughout the week.
Look for a low-sodium soup that has 450 mg sodium or less per serving.
Photographer: Morgan Hunt Glaze, Food Stylist: Julian Hensarling, Prop Stylist: Shell Royster
Udon Noodle Bowl
This vegetarian udon noodle bowl can be ready in just 30 minutes.
It’s a perfect weeknight meal, quick and incredibly satisfying.
photographer: Jennifer Causey, food stylist: Ali Ramee, prop stylist: Claire Spollen
Photographer: Rachel Marek, Food stylist: Lauren McAnelly
Photographer: Jennifer Causey, Food stylist: Ali Ramee, Prop stylist: Claire Spollen
