Recipe: Perfect Veggie noodle soup - vegan

Veggie noodle soup - vegan. Try Lightly Salted Well Yes!® Soups and Feel Good with Every Bite. Vegan Vegetable Noodle Soup Variations: You can replace the noodles in the recipe with some of your favorite whole grains, peas or potatoes. Cooked brown or wild rice, farro, barley, chickpeas or golden potatoes would make for a really hearty soup.

Add the pasta and bring back to a boil. Place vegetable stock, onion, soy sauce, garlic, cinnamon sticks, ground ginger, star anise, and bay leaves in a large pot; bring to a boil. Rice noodles are a staple in Asian cooking. You can have Veggie noodle soup - vegan using 19 ingredients and 9 steps. Here is how you cook it.

Ingredients of Veggie noodle soup - vegan

1. It's 1/2 tbsp of olive oil or coconut oil.
2. It's 1 of leek, finely chopped - add an extra spring onion if you don’t have a leek.
3. Prepare 4 of spring onions, finely chopped - save 2 for later.
4. Prepare 5 cm of chunk of ginger, peeled and grated.
5. Prepare 3-4 of garlic cloves, peeled and crushed.
6. Prepare 1 handful of shitake mushrooms, torn into small pieces.
7. You need 2 handfuls of broccoli, chopped into small florets.
8. You need 1 of star anise.
9. It's 1-2 handfuls of sweetcorn - fresh/ frozen/ tinned (if tinned, no salt or sugar added).
10. Prepare 500 ml of vegan/ veggie stock (more of you want a soupier soup).
11. It's of Some firm tofu - optional.
12. You need Handful of sugar snap peas.
13. You need Handful of tatsoi or pak choi or other leafy green.
14. You need of Salt and pepper.
15. It's 1 tbsp of tamari.
16. It's of Juice of 1/2 lemon.
17. You need 1 of red chilli, finely chopped.
18. Prepare A few of sprigs of fresh coriander - optional.
19. You need of Buckwheat noodles/ noodles of your choice - enough for two.

In China, wide rice noodles are cooked, then fried in a hot wok to make tasty chow fun; in Thailand, thin rice vermicelli makes an appearance alongside fried tofu and fresh mint inside cool rice-wrapper rolls; and in Vietnam, bo bun is a snack-time staple: Chilled rice noodles served in a bowl with grated carrot, cucumber, basil, crushed peanuts, and. In a large soup pot, heat olive oil over medium heat. This Asian Vegetable Noodle Soup is full of healthy veggies, protein packed tofu and gluten free noodles. The perfect vegan meal for the cold season.

Veggie noodle soup - vegan instructions

1. For the noodles: cook according to packet instructions but for 1-2 minutes less time than recommended..
2. Heat the oil in a pan (with a lid for later). Add the leek and two of the spring onions. Sauté until the leek starts to soften..
3. Add the ginger and garlic. Sauté for another 2-3 mins..
4. Add the mushrooms. Cook for 4-5 mins..
5. Add the star anise, broccoli and sweetcorn..
6. Add the stock. Put the lid on and simmer until the broccoli is just tender..
7. Add the cooked noodles to the pot. And sugar snaps and tatsoi/ pak choi/ leafy greens. And tofu if using. Stir through so the greens just start to wilt..
8. Turn off the heat. Add the tamari and lemon. Season..
9. Serve with the coriander/ chilli/ extra spring onions on top. Enjoy 😋.

Its cold season, which means stuffy noses and lots of soup. And when I'm sick I love having asian soup. Something about garlic, ginger and spicy broth that is soothing and helps clear the sinuses. The savory vegetable broth has its own simple, yet hearty flavors that even the meat lovers will enjoy. Why You'll Love Vegan Chicken Noodle Soup.

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