Sausage, Green Onion, and Cabbage Tom Yum

One of the reasons I love instant ramen lunches is that it only takes 5 minutes to make, even with a bunch of fresh ingredients. How do I make it so quickly? The secret is my ramen kit.

A ramen kit is a container of fresh ingredients that I always keep stocked in my fridge. The specific ingredients change from week to week, based on what’s on sale and on what I feel like eating that week. Keeping the kit together helps me remember to use up all the bits, and it makes the preparation much faster. I can pull out the kit, slice up some veg, and ✨ PRESTO ✨, have a hot bowl of soup 5 minutes later.

My kit this week looks something like this:

Ramen Box

It’s Anaheim peppers, green onions, lime, and cabbage (not shown). This combination goes well with Tom Yum. The peppers add a tiny amount of heat, the onions some savoury goodness, the cabbage some ruffage (and vitamin C / K). And the lime adds a sharpness that makes it all taste fresh.

A handy side-effect of keeping all the greenery together is that the lime helps preserve the other veg, as once cut it loses a bit of ascorbic acid (which is good at preventing the oxidation that causes browning).

With the kit, getting to mise-en-place is quick:

Mise en place

Mise en place is the French culinary term for getting your ingredients together. In this step, you slice, dice, and set aside the ingredients before starting the actual cooking. I find that one of my small cutting boards fits approximately 1 bowl’s worth of ingredients. This rule of thumb is a great way to avoid measuring (or wasting) ingredients, and reduces the number of dishes you have to do later.


  • 1 package of Mama Tom Yum soup
  • 1 cup shredded cabbage
  • Β½ cup of julienned sausage
  • 2 tbsp finely chopped green onions
  • ΒΌ cup finely chopped Anaheim peppers
  • 1 Β½ cups of boiling water
  • ΒΌ small lime
  • 1 tbsp Sriracha


This recipe is especially quick and simple, but packs a savoury punch.

  1. Boil water.
  2. Mise en place. Slice the green onion, julienne the cabbage, and chop the pepper.
  3. Prepare noodles. Add the noodle brick the bowl with soup base/chilis. Add the red curry paste package, boiling water, and stir until combined.
  4. Add condiments. Add the sliced cabbage and onion (but don’t stir yet, to let the noodles soften). Wait a few minutes and stir. Repeat until noodles are soft and cabbage has softened a bit too. Add the protein squeeze the lime.