The Oxfordshire Foodie
Dec 14, 20201 min
I’m a week late with this recipe that I shared on @bbcoxford with @itsmeadamball last week!😬
My apologies, my real life is fuller than ever right now as my husband and I renovate a house that we are due to move into in a few weeks. It’s very exciting but all consuming and our work life and parent life doesn’t stop so let’s just say the juggle is real!
Recipes like this are a godsend when you’re busy and running around like a headless chicken! This recipe allows you to pre prepare a nutritious and warming meal but you still get to eat it fresh when it’s time to eat. Win win! 💯
Here’s how it’s done...⬇️
Ingredients
Chicken or veg stock cube
Chilli flakes
Chopped Garlic
Chopped Ginger
Teaspoon of sugar
1-2 teaspoons Miso paste
Tsp Chinese 5 spice
2 tablespoons Soy sauce
Instant dried vermicelli Noodles
Cooked veg of choice (optional)
Cooked meat/fish (optional)
Simply place the items above in a jar or soup container. I’ve listed them in the order you should put them in.
Then close the container until you want to eat it. When ready, add boiling water and leave for 5-10 mins.
Stir & enjoy.
Let’s face it guys this is a posh pot noodle and it made me VERY happy! I hope it does the same for you ✨
With love & food ❤️🍴
The Oxfordshire Foodie
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