Hey everyone, it’s Jim, welcome to my recipe site. Today, we’re going to prepare a special dish, veggie noodle soup - vegan. It is one of my favorites. This time, I will make it a little bit tasty. This will be really delicious.
Veggie noodle soup - vegan is one of the most popular of current trending foods on earth. It is simple, it is fast, it tastes delicious. It’s enjoyed by millions every day. They are fine and they look fantastic. Veggie noodle soup - vegan is something that I have loved my whole life.
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To begin with this recipe, we must 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:
- Take 1/2 tbsp olive oil or coconut oil
- Get 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
- Make ready 5 cm chunk of ginger, peeled and grated
- Take 3-4 garlic cloves, peeled and crushed
- Prepare 1 handful shitake mushrooms, torn into small pieces
- Prepare 2 handfuls broccoli, chopped into small florets
- Make ready 1 star anise
- Get 1-2 handfuls sweetcorn - fresh/ frozen/ tinned (if tinned, no salt or sugar added)
- Get 500 ml vegan/ veggie stock (more of you want a soupier soup)
- Get Some firm tofu - optional
- Make ready Handful sugar snap peas
- Take Handful tatsoi or pak choi or other leafy green
- Take Salt and pepper
- Prepare 1 tbsp tamari
- Make ready Juice of 1/2 lemon
- Take 1 red chilli, finely chopped
- Take A few sprigs of fresh coriander - optional
- Take 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. 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. Add the pasta and bring back to a boil.
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 😋
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. The perfect vegan meal for the cold season. Its cold season, which means stuffy noses and lots of soup.
So that’s going to wrap it up for this special food veggie noodle soup - vegan recipe. Thanks so much for reading. I’m sure you can make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
