Hey everyone, hope you are having an incredible day today. Today, I’m gonna show you how to make a special dish, veggie noodle soup - vegan. One of my favorites. This time, I’m gonna make it a little bit unique. This will be really delicious.
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Veggie noodle soup - vegan is one of the most favored of recent trending meals in the world. It is easy, it is quick, it tastes yummy. It’s appreciated by millions daily. Veggie noodle soup - vegan is something which I have loved my whole life. They’re nice and they look wonderful.
To get started 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:
- Make ready 1/2 tbsp olive oil or coconut oil
- Prepare 1 leek, finely chopped - add an extra spring onion if you don’t have a leek
- Take 4 spring onions, finely chopped - save 2 for later
- Take 5 cm chunk of ginger, peeled and grated
- Take 3-4 garlic cloves, peeled and crushed
- Take 1 handful shitake mushrooms, torn into small pieces
- Make ready 2 handfuls broccoli, chopped into small florets
- Take 1 star anise
- Prepare 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)
- Get Some firm tofu - optional
- Prepare Handful sugar snap peas
- Take Handful tatsoi or pak choi or other leafy green
- Make ready Salt and pepper
- Make ready 1 tbsp tamari
- Get Juice of 1/2 lemon
- Take 1 red chilli, finely chopped
- Take A few sprigs of fresh coriander - optional
- Prepare Buckwheat noodles/ noodles of your choice - enough for two
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. Pour veggie broth into the pot and stir to incorporate all of the ingredients. Press, dice, then saute tofu in oil in a pan on the stove. Add tofu and noodles to the soup and cook until noodles are softened.
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 savory vegetable broth has its own simple, yet hearty flavors that even the meat lovers will enjoy. Nongshim is a Korean food company that produces instant noodles and snacks, which has led the Korean food industry since their. It calls for a bag of frozen mixed vegetables, but you can also use fresh produce if you'd like. Peas, corn, carrots and celery are popular choices, but you can substitute ingredients based on. This Asian Vegetable Noodle Soup is full of healthy veggies, protein packed tofu and gluten free noodles.
So that’s going to wrap it up with this exceptional food veggie noodle soup - vegan recipe. Thank you very much for your time. I’m sure that you will make this at home. There’s gonna be interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
