When I was little, on a cold day, we’d drink stock. Beef stock back then, from cubes. Then someone invented cup-a-soup which I thought was genius for a while. I liked the idea of a soup you could drink in a cup, a warm, savoury liquid, something to have with toast when your hungry and cold. They all tasted the same, and not very nice. Remembering my childhood, I started making my own.
My favourite stock cube for DIY cup-a-soup is Kallø’s mushroom. Half a cube makes a satisfyingly flavoured half-pint of stock. With a teaspoon of nutritional yeast, some sage or parsley, a bit of soy sauce, it makes a very nice cup.
Makes: 1 mug. Prep: 3 minutes. Cooking time: 0 minutes.
Stores: Not at all. Make and consume.
- Nutritional yeast (optional)
- 0.5 stock cube
- Fresh herbs (optional)
- Soya sauce (optional)
- Lemon juice (optional)
- Chopping board
- Fill the kettle with the amount of water you need.
- Put the stock in the mug, with the nutritional yeast if using.
- Pour in water and stir until the stock has dissolved.
- Add soy sauce and lemon juice to taste.
- Finely chop a small amount of fresh herbs and add.
- Stir. Drink.
This is all about variations.
- Peas: A small handful of frozen peas cooks in the hot water.
- Onions: A finely sliced spring onion adds nice flavour and crunch.
- Heat: Finely chopped chilli warms you up even more.
- Noodles: If you have some instant noodles, crumble a small handful into the cup before pouring in the water. I wouldn’t, because I don’t like instant noodles, but that’s just me.
- Marmite: A small amount of Marmite adds umami. You don’t want too much, unless you’re a huge fan, but a tad (which is a lot less than a teaspoon) does interesting things to, for example, heated tomato juice.