Aside from Campbell’s tomato soup (one of my ultimate comfort foods) I’ve never really been one for pre-prepared soup. Especially the just-add-water variety. I’ve always associated it with Ramen, which, in true cliché form, I occasionally ate during college. Blech.
But while browsing the shelves at Trader Joe’s last month, I came across Annie Chun’s soup bowls. What can I say? It was a blustery day, I was dying for soup and they were all of two dollars a box. I decided to give the udon bowl a try.
Um, yum. Not a thing like the overly salty but otherwise tasteless noodle soups of my undergraduate days.
Since that fated day, I’ve lunched on noodle soups more than a few times. My new favorites include Annie Chun’s tom yum and miso, and Simply Asian’s shiitake mushroom. While they’re good as-is, I’ve found the secret to making them stellar is to doctor them a bit. I usually add spinach and some chopped chicken to the broth, and sometimes an egg to create quasi-egg drop soup.
Gourmet? Nope. But it’s tasty, takes all of three minutes to make, and at around 200 calories and less than two grams of fat a (very large) serving, makes a sufficiently healthy lunch.
–Camille
P.S. SvelteGourmand is 100% advertorial free; we didn’t get these products from the companies, nor did they pay us to write about them.
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Camille