Oh yes! Definitely trying that.
I just wanted to share what I believe is a piece of WfH lunch optimisation in vegan form - I’ve been making this for years, but I think I’ve finally nailed it, and it’s also actually good for me.
Spicy Vegetable Miso Noodle Broth
Prep time: 5 mins
Cook time: 3 mins
495 calories (& full of all the good things for gut health - miso, kimchi, garlic, ginger, veg)
80g soba noodles
250g mixed vegetables (stuff that cooks quickly, fresh or frozen - peas, mange tout, sugarsnaps, baby corn, mushrooms, sweetcorn, kale, thinly sliced carrots, pak choi etc. etc.)
1 red chilli
1 tsp crushed garlic (from a jar, lazy)
1 thumb grated ginger
2 tsp chilli oil with bits in it
1 tbsp brown rice miso
Coriander to garnish
Stick the noodles, vegetables, fresh chilli, ginger and garlic in a saucepan and cover with boiling water - enough to make a broth, not too much.
Cook for however many minutes the noodles need - mine take 3 minutes. Sometimes I go wild and cook for 4 minutes.
Take off the heat and stir in the chilli oil and miso paste.
Stick it in a big bowl and top with some kimchi and chopped coriander.
Never need to go to Itsu for a lunchtime noodle soup ever again.