Making miso happy.

There is no better feeling than cozying up with a bowl of soup on a cold winter day. We aren’t all chefs, but that doesn’t mean we can’t all indulge in soup and all its glory. Lucky for you, the pay-what-you-can Soupbar (open Tuesday-Thursday from 11 a.m.-2 p.m. at the Linx Lounge) is the perfect one-stop-shop for all your soupy dreams. And don’t worry Lakeshore campus, we haven’t forgotten about you.

IGNITE will be hosting a Soupbar pop-up at Lakeshore campus so you can cozy up during the cold weather. Stop by the IGNITE K building on March 4 from 11 a.m.-2 p.m. to get your soup fix. Can’t make it? Or do you want to take a stab at cooking yourself? We’ve rounded up a list of the top student-friendly soups that even the worst cook can make.

So, if you’re looking for a step up from your regular bowl of instant ramen, check out these 5 easy and delicious recipes to add to your meal prep:

1. Chicken noodle

A soup list would not be complete without everyone’s favourite, chicken noodle soup. Whether you’re an avid chicken noodle soup eater or have a special place for it in your heart on sick days, everyone knows and loves this cult-classic. Though it may seem difficult, this recipe doesn’t require you to slave over a stove for hours on end. The addition of dill at the end gives the soup an added kick and brings it from basic to boujee.

Here’s what you need:

  • 4 chicken thighs skins removed (bone-in or boneless), untrimmed
  • 4 cups low-sodium chicken broth
  • 10 cups water
  • 2 tablespoons olive oil to sauté vegetables
  • 1 medium onion finely chopped
  • 2 medium celery sticks finely chopped
  • 2 carrots sliced into rings
  • 1/2 lb rotini pasta
  • 3 tablespoons fresh or frozen dill
  • 1 teaspoon Mrs. Dash or your favourite salt-free seasoning
  • 1 tablespoon of sea salt to taste
  • 1 garlic clove pressed

2. Tomato soup

This is not your average tomato soup, my friends. This recipe puts a modern spin on a classic favourite, and let me tell you, it is nothing short of indulgent. If you’re a fan of the famous grilled cheese and tomato soup combo, then this is the recipe for you. All you have to do is put your veggies in a roasting pan and roast them for 30 minutes then pop them in a pot with broth and blend! Voila, you have the best tomato soup your tastebuds have ever tried. The fried mozzarella? An added (and appreciated) bonus.

Here’s what you need:

For the tomato soup:

  • 2 lbs cherry tomatoes
  • 2 whole bulbs of garlic, tops sliced off
  • 1 large red onion, finely sliced
  • 1 tbsp balsamic vinegar
  • 2 tbsp olive oil, divided
  • 4 large sprigs of thyme, leaves picked off
  • Sea salt and freshly ground black pepper
  • 2 tablespoons tomato puree
  • 3 cups vegetable stock
  • 1/4 cup heavy cream
  • Pesto, to serve

For the fried mozzarella balls:

  • 12 mini mozza-balls
  • 3/4 cup plain flour
  • Salt and freshly ground black pepper
  • 1 egg
  • 2 cups fresh breadcrumbs
  • Vegetable oil, for frying

3. Miso Soup

A sushi buffet favourite. Little did we know, making this staple dish is actually much easier than you’d think. All you need to do to accomplish this restaurant-quality classic is combine miso paste and broth with all the veggies that your heart desires. Add some tofu for some extra protein and you’re good to go. Plus, it should take you no longer than 15 minutes! If you’re pressed for time, this is definitely the way to go.

Here’s what you need:

  • 4 cups vegetable broth
  • 1 sheet nori (dried seaweed // optional )
  • 3-4 tablespoons white miso paste 
  • 1/2 cup chopped green chard or other sturdy green
  • 1/2 cup chopped green onion
  • 1/4 cup firm tofu (cubed)

4. Cream of mushroom

Mushroom soup is definitely one of my favourites but sometimes the canned stuff just doesn’t cut it. Luckily, this decadent soup is as easy as popping mushrooms and stock into a pot. With only a few ingredients, you get this amazing, creamy, and dreamy soup. Plus, a one-pot recipe eliminates the worst part about cooking–the abundance of dirty dishes you have to clean afterward.

Here’s what you need:

  • 2 tablespoons salted butter
  • 1 cup medium yellow onion, chopped
  • 2 cloves garlic, minced
  • 1 cup white button mushroom, chopped
  • 1 cup cremini mushroom, chopped
  • 1 cup shiitake mushroom, chopped
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 2 tablespoons all-purpose flour
  • ¼ cup white wine
  • 4 cups vegetable stock
  • ⅓ cup heavy cream
  • 1 sprig fresh parsley, for garnish

5. Taco soup

Easy Taco Soup

Easy Taco Soup via I Wash… You DryFULL RECIPE:

Posted by The Tasty Grill on Friday, December 8, 2017


This soup is like a fiesta in your mouth. Take a twist on your regular taco Tuesday with the delicious soup version. All the classic taco flavours we know and love are jam-packed into this flavourful broth. Aside from being able to make this by dumping everything in one pot, this soup is also budget-friendly because most ingredients can be found canned! Vegetarian? Skip out on the ground beef and opt for a veggie ground instead!

Here’s what you need:

  • 1 lb lean ground beef (454 g)
  • 1 small onion, chopped
  • 15 oz canned kidney beans (425 g), 1 can
  • 15 oz canned black beans (425 g), 1 can
  • 15 oz canned corn kernels (425 g), 1 can
  • 15 oz canned diced tomato (425 g), 1 can
  • 8 oz tomato sauce (225 g), 1 can
  • 2 tablespoons taco seasoning
  • 1 shredded cheddar cheese, to serve
  • 1 avocado, sliced, to serve
  • Sour cream, to serve
  • Pico de gallo, to serve
  • Tortilla chips, to serve
  • Lime wedge, to serve
  • Chopped cilantro, to serve

Need more meal inspo? Check out 5 tasty recipes from 5 different countries that you NEED to try.

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