Nothing is better than a homemade soup. BUT…. sometimes it’s a pain to make everything from scratch (especially broth). To save some time (and not sacrifice flavor), I’ve been using Nona Lim’s broths.

I freakin’ love these broths because they’re local (Oakland, CA), taste good, and have great ingredients. So whenever I’m in a pinch- I whip up a quick meal with them. I’ve been using Nona Lim’s beef pho and miso ramen broth religiously, but I wanted to venture outside of my comfort zone. So I contacted Nona Lim & they sent me a few other broths to try. I love that the brand has a lot of variety and has some vegan options too.

In our Busy Girl recipes, we try to keep it to 5 ingredients or less and keep the steps super simple. These broth cut down on A LOT of cooking time.

Ingredients

  • Nona Lim broth (the spicy Szechuan is my favorite of the 3, but all of them are quite good)**
  • Nona Lim Hakata Ramen (FYI- the whole wheat one is less caloric.)
  • Cooked chicken breast/thighs (a rotisserie chicken works well for this) or tofu cutlet (I like this one)
  • Pick 2 veggies (sweet potato, shallots, shitake mushrooms, bak choy, chopped carrots, chopped celery)*
  • Pick one fresh herb (cilantro, basil, parsley)*
  • Optional: Sriracha (hehe- I like my soup “SOOUUPER” spicy)

*What makes a really good soup are the fresh ingredients, so I recommend cooking in some fresh veggies and sprinkling some basil or cilantro on top of the finished soup. It makes the flavor of the soup much more complex.

**Keep in mind, the broths are healthy, but still pretty high in sodium. Sometimes I like to add a cup of water to bring down the salt content per serving. Because we’re adding all these veggies, you shouldn’t lose a lot of flavor.

Instructions. I usually try to keep the instructions really simple, so you’re not scrolling through a million tasks.

  1. Bring broth to a medium boil.
  2. Add veggies and cook until desired consistency.
  3. Add cooked meat or tofu cutlet.
  4. Add ramen and cook per instructions on back of box.
  5. Take off stove and add chopped herbs on top.

And that’s it. Super easy, and delicious. Sometimes I buy these broths in bulk and just keep them in my freezer until I’m ready to use them. It makes healthy eating a lot easier.

Radhika The Snobby Foodie
Senior Writer || Snob in Chief at The Snobby Foodie || ENTJ || Once went to four coffee shops in one day to find the best one…

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Radhika The Snobby Foodie

Senior Writer || Snob in Chief at The Snobby Foodie || ENTJ || Once went to four coffee shops in one day to find the best one...

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