Homemade instant noodle soup

Ingredients for 2 servings:

• 1 carrot(s)
• ½ kohlrabi
• 2 spring onions
• ½ onion(s), red
• 1 tsp fresh ginger
• 1 noodles (quick cooking noodles)
• 2 lemon slices
• e.g. chili pepper(s), fresh
• e.g. soy sauce
• e.g. broth, granulated or homemade vegetable broth powder
• salt and pepper

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 20 minutes

easy and fast for the office

Chop the carrots, kohlrabi, spring onions, red onion, fresh ginger, and fresh chili. To ensure the vegetables cook well in the hot water, they should be grated or chopped very finely. Then fill the jar: First, pour the ready-made broth or homemade broth into the jar. Adjust the amount of granulated broth according to the water you will add later. Then add the vegetables layer by layer, including lemon slices, ginger, and chili. Break the dry noodles to size and add them to the jar. Then screw the lid on the jar and refrigerate. Only remove them when ready to eat and pour over the water. Let them steep in boiling hot water for about 10-15 minutes. You can add more herbs or bring them with you in a plastic bag and add them after the infusion. You can also add soy sauce, salt, and pepper to taste after the infusion.