As soon as we start to get a chill in the air, I become a comfort food addict, and nothing hits the spot for me quite like a big bowl of noodle soup. This is one of my favorite quick meals. You can use single serving packets of noodles if you’re making a meal for one (I like Thai Kitchen Lemongrass & Chili), or make a batch of rice noodles and use vegetable broth if you want more servings and less packaging.

The secret to turning this simple soup into a meal is to add fresh, frozen, or canned veggies to dress up the noodles and broth. It’s a great way to use up appropriate leftovers. Sometimes when I’m making dinner, I chop up some extra veggies to save for soup for my lunch the next day.

Add adzuki beans, lentils, or TVP for protein. It’s such a filling and satisfying meal, that you won’t even miss the meat.

To add variety, I also mix and match ingredients like:

• Fresh basil
• Fresh cilantro
• Mushrooms
• Lentils
• Green peppers
• Jalapenos
• Onion
• Fresh lime
• Spinach
• Bean sprouts
• Grated radish
• Fresh ginger
• Sriracha sauce
• Crushed red pepper
• Julienne cut string beans
• Bok choy
• Shredded cabbage