For Tofu Risotto Soup: Mince the onion and cut bacon into 1cm strips.

Rinse the cooked rice lightly with water.

Place the tofu in a microwave-safe container and crumble it.

Add onion and bacon to the container, cover loosely with plastic wrap, and microwave at 600W for 2 minutes.

Mix the seasoning ingredients (water, salt, pepper, consomme, milk) in the container.

Add the rice and seasoning mixture, mix thoroughly, cover loosely, and microwave at 600W for 4 minutes. Garnish with green onion.

For Salted Chicken Vermicelli Soup: Cut chicken tenders into bite-sized pieces.

Mix water and chicken stock powder in a measuring cup to make the soup base.

Place chicken and soup base in a microwave-safe container, cover loosely, and microwave at 600W for 5 minutes.

Add vermicelli to the container, loosen it, cover loosely, and microwave at 600W for 4 minutes.

Tear lettuce into bite-sized pieces, add to the soup, drizzle sesame oil, and mix lightly.

For Fluffy Egg Kimchi Rice Porridge: Mix noodle sauce, salt, and hot water in a measuring cup to make the broth.

Place rice and broth in a microwave-safe container, loosen the rice, and microwave at 600W for 8 minutes.

Pour beaten egg over the rice, cover loosely, and let sit for 1 minute.