Lunch in a Mug: Soup

Make your own instant soup mix and skip the store-bought packets with their ingredient lists you can’t pronounce. This dry mix combines powdered milk, chicken bouillon, non-dairy creamer, dried vegetable flakes, and herbs into a pantry-ready blend that turns into a creamy, warming mug of soup with just boiling water.

Three tablespoons of the mix plus hot water is all it takes for one serving. Add instant rice if you want something more filling, and the whole thing is ready in about 5 minutes. It’s perfect for the office, dorm rooms, or anywhere you have access to a microwave and a mug.

Powdered milk and non-dairy creamer together give the broth a rich, smooth body that feels like a cream-based soup rather than thin bouillon. The dried vegetable flakes rehydrate in the hot water and add color, texture, and a touch of sweetness.

The mix stores in an airtight container for up to 6 months, so you can make a batch and have quick soup on hand whenever you need it.

Kitchen Tips

• Use boiling water, not just hot. The mix needs real heat to dissolve the powdered milk smoothly and rehydrate the vegetables.
• Stir well after adding water and again after the 5-minute rest. The powdered milk can settle at the bottom.
• Let the covered mug sit for the full 5 minutes if you’re using rice. Peeking early lets the steam escape and the rice won’t soften properly.

Variations

• Add a pinch of curry powder or cumin to the mix for a spiced version.
• Stir in a spoonful of freeze-dried corn or peas for more substantial vegetable content.
• Use vegetable bouillon instead of chicken for a vegetarian-friendly mix.