Hey everyone, I hope you are having an incredible day today. Today, we’re going to prepare a distinctive dish, veggie noodle soup - vegan. It is one of my favorites. This time, I’m gonna make it a bit unique. This will be really delicious.
Veggie noodle soup - vegan is one of the most popular of current trending foods on earth. It is appreciated by millions every day. It’s easy, it is quick, it tastes delicious. They’re nice and they look fantastic. Veggie noodle soup - vegan is something that I’ve loved my whole life.
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.
To get started with this particular recipe, we must first prepare a few components. You can have veggie noodle soup - vegan using 19 ingredients and 9 steps. Here is how you cook it.
The ingredients needed to make Veggie noodle soup - vegan:
- Take 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
- Get 4 spring onions, finely chopped - save 2 for later
- Make ready 5 cm chunk of ginger, peeled and grated
- Prepare 3-4 garlic cloves, peeled and crushed
- Get 1 handful shitake mushrooms, torn into small pieces
- Prepare 2 handfuls broccoli, chopped into small florets
- Get 1 star anise
- Take 1-2 handfuls sweetcorn - fresh/ frozen/ tinned (if tinned, no salt or sugar added)
- Make ready 500 ml vegan/ veggie stock (more of you want a soupier soup)
- Get Some firm tofu - optional
- Make ready Handful sugar snap peas
- Make ready Handful tatsoi or pak choi or other leafy green
- Prepare Salt and pepper
- Take 1 tbsp tamari
- Prepare Juice of 1/2 lemon
- Prepare 1 red chilli, finely chopped
- Take A few sprigs of fresh coriander - optional
- Take Buckwheat noodles/ noodles of your choice - enough for two
Nongshim is a Korean food company that produces instant noodles and snacks, which has led the Korean food industry since their. 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.
Steps 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 😋
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. Something about garlic, ginger and spicy broth that is soothing and helps clear the sinuses. Place vegetable stock, onion, soy sauce, garlic, cinnamon sticks, ground ginger, star anise, and bay leaves in a large pot; bring to a boil.
So that is going to wrap it up with this special food veggie noodle soup - vegan recipe. Thanks so much for your time. I am sure you will make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
