My coworkers certainly do not find my obsession with Vietnamese soup normal, but it is just the best thing out there. Usually, I will make 10 containers of the dry mixture and then just add boiling water at lunch time. Here is a guide.Udon noodle packets, cut in half (1/2 pack per soup)
julienned baby carrots
baby bok choy, cleaned and sliced in 1/2 long ways
julienned bamboo shoots
some variety of asian mushroom, oyster, shitake, etc
other stuff when in season: broccolini, snap peas slivered
Chinese sausage sliced in 1/2 in slices
precooked chicken breast cut in strips or vietnamese meatballs (can also sub turkey meatball)
Wonton soup powder
Sriracha hot sauce
Garlic, crushed
Soy sauce
For top: fresh basil and mint, bean spouts
Add your ingredients that you want in the soup, the possibilities are endless really. Next add tsp wonton soup base (powder), 1T. soy sauce, 1tsp garlic, and sriracha to taste. Add boiling water prior to serving
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