Hey everyone, hope you’re having an incredible day today. Today, I will show you a way to make a distinctive dish, veggie noodle soup - vegan. One of my favorites food recipes. This time, I’m gonna make it a bit tasty. This is gonna smell and look delicious.
Veggie noodle soup - vegan is one of the most favored of recent trending foods in the world. It is enjoyed by millions every day. It is simple, it’s fast, it tastes delicious. Veggie noodle soup - vegan is something which I have loved my entire life. They are nice and they look fantastic.
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 luscious vegan noodle soup tastes like comfort in a bowl—and an awful lot like chicken noodle soup!
To get started with this recipe, we have to prepare a few components. You can cook 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
- Prepare 4 spring onions, finely chopped - save 2 for later
- Get 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
- Get 2 handfuls broccoli, chopped into small florets
- Get 1 star anise
- Get 1-2 handfuls sweetcorn - fresh/ frozen/ tinned (if tinned, no salt or sugar added)
- Take 500 ml vegan/ veggie stock (more of you want a soupier soup)
- Take Some firm tofu - optional
- Get Handful sugar snap peas
- Get Handful tatsoi or pak choi or other leafy green
- Get Salt and pepper
- Prepare 1 tbsp tamari
- Prepare Juice of 1/2 lemon
- Get 1 red chilli, finely chopped
- Take A few sprigs of fresh coriander - optional
- Get Buckwheat noodles/ noodles of your choice - enough for two
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.
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 😋
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. Alex took stock of our pantry and whipped up a simple homemade vegetable soup. It had turmeric broth and tons of flavor, basically a vegetarian version of chicken noodle soup.
So that’s going to wrap this up for this special food veggie noodle soup - vegan recipe. Thanks so much for reading. I am confident that you can make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
