Hello everybody, I hope you’re having an incredible day today. Today, I’m gonna show you how to prepare a special dish, veggie noodle soup - vegan. One of my favorites food recipes. This time, I am going to make it a little bit tasty. This will be really delicious.
Veggie noodle soup - vegan is one of the most popular of recent trending foods in the world. It is enjoyed by millions every day. It is easy, it is fast, it tastes delicious. Veggie noodle soup - vegan is something which I’ve loved my entire life. They are fine and they look wonderful.
Homemade vegan vegetable noodle soup from scratch featuring classic angel hair long noodles, carrot, celery and tons of fresh Italian parsley. If you are looking for a healthy, meatless alternative to chicken noodle soup this oil-free recipe is your holy grail. Tons of flavor and nutrients minus all the fat and cholesterol. This hearty vegetable noodle soup is loaded with veggies, packed with flavor, and requires just one pot to make!
To begin with this particular recipe, we have to prepare a few ingredients. You can have veggie noodle soup - vegan using 19 ingredients and 9 steps. Here is how you can achieve it.
The ingredients needed to make Veggie noodle soup - vegan:
- Prepare 1/2 tbsp olive oil or coconut oil
- Make ready 1 leek, finely chopped - add an extra spring onion if you don’t have a leek
- Make ready 4 spring onions, finely chopped - save 2 for later
- Take 5 cm chunk of ginger, peeled and grated
- Get 3-4 garlic cloves, peeled and crushed
- Get 1 handful shitake mushrooms, torn into small pieces
- Prepare 2 handfuls broccoli, chopped into small florets
- Prepare 1 star anise
- Make ready 1-2 handfuls sweetcorn - fresh/ frozen/ tinned (if tinned, no salt or sugar added)
- Prepare 500 ml vegan/ veggie stock (more of you want a soupier soup)
- Take Some firm tofu - optional
- Prepare Handful sugar snap peas
- Get Handful tatsoi or pak choi or other leafy green
- Make ready Salt and pepper
- Prepare 1 tbsp tamari
- Take Juice of 1/2 lemon
- Get 1 red chilli, finely chopped
- Prepare A few sprigs of fresh coriander - optional
- Prepare Buckwheat noodles/ noodles of your choice - enough for two
This luscious vegan noodle soup tastes like comfort in a bowl—and an awful lot like chicken noodle soup! The chicken-soup flavor comes from a combination of dried herbs (marjoram, sage, and thyme) also found in poultry seasoning, the herb blend often used in Thanksgiving stuffing. 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.
Instructions to make Veggie noodle soup - vegan:
- For the noodles: cook according to packet instructions but for 1-2 minutes less time than recommended.
- 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.
- Add the ginger and garlic. Sauté for another 2-3 mins.
- Add the mushrooms. Cook for 4-5 mins.
- Add the star anise, broccoli and sweetcorn.
- Add the stock. Put the lid on and simmer until the broccoli is just tender.
- 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.
- Turn off the heat. Add the tamari and lemon. Season.
- Serve with the coriander/ chilli/ extra spring onions on top. Enjoy 😋
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. Its cold season, which means stuffy noses and lots of soup. And when I'm sick I love having asian soup. Classic chicken noodle soup is made vegan by simply replacing the chicken with healthy, hearty potatoes.
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