DIY Instant Noodle Soup – Free Recipe

We all have those busy days, when instant food is our go to lunch or dinner. The only problem is if you are eating healthy, you end up with half or more of your daily intake of sodium or sugars. If you are a college student or living on a budget, the instant noodles are your meal staple. OCD Kitchen has a “instant” noodle soup recipe that is healthier for you and takes the same amount of time as the store bought brand.

Click here on OCD Kitchen for the recipe and directions.

Satay Noodle Soup Recipe

This recipe combines the flavors of satay with the comfort of noodle soup, using instant ramen noodles for quick preparation.

Ingredients:

2 packets of instant ramen noodles
4 cups of vegetable or chicken broth
1/4 cup of creamy peanut butter
2 tablespoons of soy sauce
1 tablespoon of sesame oil
2 cloves of garlic, minced
1 teaspoon of grated ginger
1 tablespoon of brown sugar
1 tablespoon of lime juice
1 cup of thinly sliced vegetables (such as bell peppers, carrots, and mushrooms)
1 cup of cooked protein (such as sliced chicken, tofu, or shrimp)
Optional toppings: chopped peanuts, sliced green onions, cilantro leaves, lime wedges

Instructions:

In a large pot, bring the broth to a simmer over medium heat.
Stir in the peanut butter, soy sauce, sesame oil, minced garlic, grated ginger, brown sugar, and lime juice until well combined.
Add the sliced vegetables and cooked protein to the pot, and simmer for 3-5 minutes until the vegetables are tender and the protein is heated through.
While the soup is simmering, cook the instant ramen noodles according to the package instructions. Once cooked, drain and set aside.
Divide the cooked ramen noodles into serving bowls.
Ladle the satay noodle soup over the cooked noodles.
Garnish with chopped peanuts, sliced green onions, cilantro leaves, and lime wedges if desired.
Serve hot and enjoy the delicious and comforting satay noodle soup!

Did you know that January is soup month? Yep, every year! Check out these other Soup Recipes we blogged about.

Cupcakes never go out of style. They’re the little black dress of the baking world—simple, versatile, and always a hit at parties. But give them a twist of creamy Biscoff frosting, and suddenly you’ve got a dessert that feels modern, trendy, and completely irresistible.

These Biscoff Cupcakes start with a soft, fluffy vanilla sponge that’s perfectly balanced—not too sweet, not too dense. Then comes the star: a swirl of rich Biscoff buttercream frosting, topped with a mini Biscoff biscuit for crunch. They look bakery-worthy but are surprisingly easy to make at home.

Whether you’re baking for birthdays, school events, bake sales, or simply treating yourself with an afternoon cuppa, these cupcakes are guaranteed to disappear fast.

Why You’ll Love This Recipe

Bakery-style results at home – fluffy sponge + silky frosting.
Cookie butter goodness – spiced caramel flavor in every bite.
Picture perfect – ideal for Pinterest boards, dessert tables, and Instagram shots.
Crowd pleaser – loved by both adults and kids.

Ingredients

For the Cupcakes:

200g (1 cup) sugar
200g (1 ¾ cups) all-purpose flour
120g (½ cup) unsalted butter, softened
2 large eggs
120ml (½ cup) milk
1 ½ tsp baking powder
1 tsp vanilla extract
Pinch of salt

For the Biscoff Buttercream Frosting:

150g (? cup) unsalted butter, softened
200g (1 ½ cups) powdered sugar
150g (about ½ cup) Biscoff spread (smooth)
1–2 tbsp milk (to loosen, if needed)

For Topping:

Mini Biscoff biscuits (one per cupcake)
Crushed biscuits for sprinkling (optional)

Method

Step 1 – Bake the Cupcakes

Preheat oven to 180°C / 350°F. Line a 12-hole cupcake tray with cases.
Beat butter and sugar together until light and fluffy.
Add eggs one at a time, then stir in vanilla.
Mix flour, baking powder, and salt in a separate bowl.
Alternate adding dry ingredients and milk into the butter mixture, mixing gently until combined.
Divide batter evenly into cupcake cases.
Bake for 18–20 minutes until golden and springy.
Cool completely before frosting.

Step 2 – Make the Biscoff Buttercream

Beat softened butter until pale and creamy.
Add powdered sugar gradually, mixing until smooth.
Beat in Biscoff spread until fully combined.
If too thick, add 1–2 tbsp milk for a silky, pipeable consistency.

Step 3 – Decorate

Pipe swirls of Biscoff buttercream onto cooled cupcakes.
Top each with a mini Biscoff biscuit.
Sprinkle crushed biscuits for extra crunch.

Tips for Perfect Biscoff Cupcakes

Use room temperature ingredients for a smooth batter.
Don’t overbake – cupcakes should be soft and springy.
Chill the frosting slightly before piping for firmer swirls.
Make ahead – cupcakes can be baked the day before and frosted when ready to serve.

Where to Get Biscoff

Stock up on Biscoff on Amazon, or if you love homemade projects, try making your own Cookie Butter Spread.

These Biscoff Cupcakes are soft, fluffy, and topped with the creamiest cookie butter frosting you’ll ever taste. Bakery-style, Pinterest-pretty, and dangerously delicious—they’re guaranteed to be the star of any dessert table.