Hello everybody, I hope you are having an incredible day today. Today, I will show you a way to prepare a distinctive dish, veggie noodle soup - vegan. It is one of my favorites food recipes. 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 foods on earth. It’s easy, it’s fast, it tastes delicious. It is enjoyed by millions daily. Veggie noodle soup - vegan is something which I’ve loved my entire life. They’re nice and they look fantastic.
To begin with this particular 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
- Take 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
- 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
- Take 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)
- Prepare 500 ml vegan/ veggie stock (more of you want a soupier soup)
- Make ready Some firm tofu - optional
- Get Handful sugar snap peas
- Get Handful tatsoi or pak choi or other leafy green
- Make ready Salt and pepper
- Take 1 tbsp tamari
- Prepare Juice of 1⁄2 lemon
- Prepare 1 red chilli, finely chopped
- Prepare A few sprigs of fresh coriander - optional
- Get Buckwheat noodles/ noodles of your choice - enough for two
Can be halved or doubled to make as much as you need, and quantities can be tweaked without much detriment to the flavour. You can get eggless noodles in most Asian specialty supermarkets. 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. Classic chicken noodle soup is made vegan by simply replacing the chicken with healthy, hearty potatoes.
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 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. Classic chicken noodle soup is made vegan by simply replacing the chicken with healthy, hearty potatoes. This soup still has that classic comfort flavor and feel without the excess sodium. The perfect vegan meal for the cold season. Its cold season, which means stuffy noses and lots of soup.
So that is going to wrap it up for this exceptional food veggie noodle soup - vegan recipe. Thank you very much for your time. I am confident you can make this at home. There’s 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!
