So, while your broth is cooking, cut up all of your veggies for however many servings you are planning to have during the week. Use as many as you like, there is no wrong way to do this. About one to two cups of cut up vegetables per serving is a good ballpark. Put the veggies into storage containers. Cook your noodles, grains, or pasta and keep them in their own container. Rinse any noodles or pasta with cold water after cooking to keep them from becoming totally stuck together in your fridge.
When it’s time to eat the soup, heat up your broth. I recommend to put the broth you will be using for that meal into a pot and heat it on the stovetop. Once the broth is simmering hot, throw in your serving of veggies to cook for 2-3 minutes. In your bowl, place the noodles, grains, or pasta, plus any other add-ins, such as the spices, chopped tomatoes, tofu, or kimchi. Ladle the broth over top and scoop the veggies into your bowl. Done!! Isn’t that so easy?? I think the actual time to assemble all of that at dinnertime is maybe 10 minutes. That is why I love making this easy soup! I hope you enjoy it. It’s so easy to change out the veggies and come up with whatever combination suits you.