This Queenmaker Soup is perfect for the cold season and an easy meal prep. It's hands down the best immunity boosting meal I've ever made.
This Queenmaker Soups are the perfect lazy, easy meal prep for the winter. Comforting and ready-to-eat soup with minimal effort and no actual cooking. This satisfying soup is also balanced with protein, lots of fiber, and nutrients.
The best soup I've had in years. Thank you! –Jamie Green
Do you hate meal prepping because you think it's too much work? This queenmaker soups are the answer. They are super easy to put together, just KISS it Keep it Simple Soup. it's cozy, delicious, and well balanced. Meal prep should only take about 15-20 minutes to make a week's worth of these queenmaker soups. All you have to do is slice and dice your vegetables, add your protein of choice, and place everything into a few mason jars.
As a fitness coach, I aim to help you create recipes that are balanced, nutritious and easy for you to make. Whether you travel to your workplace or work from home, there is no denying that meal prep can make your lunchtime a whole lot easier. Having your food made in advance is also a great way to ensure that you’re eating healthy, nutritious meals every day of the week.
This queenmaker soup is perfectly balanced with protein if needed, lots of veggies, and carbohydrates. This soup will keep you energized, satisfied, and nourished during the workday. This recipe is also easy to personalize to your liking. See the ingredients and tips below for more ideas!
The Queenmaker Soup
Section 1: Ingredients
Bean Sprouts
Shredded Purple Cabbage
Shredded Kale
Baby Bok Choy
Shredded Ginger Root
Shredded Carrots
Thin sliced red, white & green onion
Garlic
Dried seaweed
Corn
Yellow Bell Pepper
Cilantro
Mint Leaves
Inoki Mushrooms
Wood Ear Mushrooms
Dried Chile Pepper pod
Jalapeño
Garlic Sriracha
Better than bouillon
Hot water or broth (when ready to eat)
Substitute ideas
Rice noodles: Ride noodles cook very fast, they also have a great texture and are gluten-free! If you need to substitute these, pick any instant noodles that can cook for just 5-7 minutes in boiling hot water.
Bouillon or Miso Paste: I typically use Better than Bouillon vegetable paste or a good Vegan miso paste. You can also use bouillon powder or your favorite soup base!
Vegetables: Use whatever veggies you prefer. I highly recommend shiitake mushrooms, shredded cabbage, bean sprouts, corn kernels, and bell peppers.
Protein: I personally love rotisserie chicken that is already premade just shred and add. You can also use edamame beans, seitan, vegan chicken, or just dice tofu cubes and marinate them in some soy sauce, sriracha, and toasted sesame oil or whatever you’d like!
Section 2: Directions
Add your base ingredients (garlic, bouillon/miso, soy sauce) to the bottom of the mason jar.
Next, add your vegetables layer by layer. Add your protein of choice on top of your vegetables.
Finally, add your rice noodles. Fold them in if needed so they can fit.
Add fresh herbs on top if desired and put a lid on it. Store it in the refrigerator.
When ready to eat, take it out of the fridge and pour boiling hot water into it. Shake it well. Close it up for 6-7 minutes to let it cook.
Add chili powder or chili sauce and enjoy!
Tips and Tricks for the Best Mason Jar Soups
Make sure to use mason jars that have a wide opening on top, so it is easier to eat.
Add extra favors of choice such as grated ginger, chili paste, chili powder, brown sugar, lime juice, and more.
Make a list before going to the grocery store to assure you have all your favorite ingredients.
Keep in the fridge for a maximum of 5 days.
After putting the hot water in, soak the mason jar well. Since the water is boiling hot, use oven mitts or kitchen towels to shake it.
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