Perhaps the last time you had a soup bowl for dinner was in college, when "cooking" involved little more than a hot plate and a mug. Luckily, instant noodles have matured as much as you have and now include natural ingredients and complex flavors.
Jazz them up even more by throwing in a protein, some greens, and a little spice to create a salad or soup that in no way betrays its humble microwave origins.
Annie Chun's Vietnamese Pho Bowl (or similar). Heat according to package directions.
Toss a Salad With:
Drain half the liquid and plate with chopped romaine, sliced scallions, fresh mint, and a hard-cooked egg. Add a squeeze of lime.
Boost a Soup With:
Add a handful of toasted cashews, some steamed edamame, a few leaves of baby spinach, and a bit of sriracha (hot chile sauce).
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