As a child, and as an adult, I had…ok have…a strange noodle addiction. In any noodle dish, whether it be spaghetti or soup, I always want noodles to be the star. Because of my desire for all things noodle all the time, I appropriately earned the nickname of Noodles. To this day I sign all my emails to my Nana with “Love, Noodles”. Hey, some nicknames die hard.
To subsidize my noodle needs in college instant soups were in high demand. Sadly, as I grow older, and possibly a bit wiser and I realize just how bad for you those little sodium bombs can be. I finally decided to undertake my own personal riff on an instant soup. Let me tell you, it did not disappoint.
This recipe gave me flash backs to a certain packet of Asian spring onion soup I used to eat almost weekly. Please don’t judge me. I didn’t always make good choices when it comes to food. I like to call it my past food life. This recipe has a salty broth that mimics those packets you’re used to, minus the MSG.
The best part about making your own Noodle Soup? Not having to settle for a sad amount of noodles in your packet.
GIVE ME ALL THE NOODLES! Seriously, use as much or as little as you like to make your noodle bowl creation unique to you!
Added bonus of this soup: this can be made in the microwave when I’m feeling extra lazy. No. Shame.