Hello everybody, hope you’re having an amazing day today. Today, we’re going to prepare a distinctive dish, veggie noodle soup - vegan. One of my favorites food recipes. This time, I am going to make it a bit tasty. This is gonna smell and look delicious.
Low Prices on Vegan Noodle Soup. Free UK Delivery on Eligible Orders 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.
Veggie noodle soup - vegan is one of the most popular of current trending foods in the world. It is simple, it is quick, it tastes delicious. It is enjoyed by millions daily. They are fine and they look fantastic. Veggie noodle soup - vegan is something which I have loved my entire life.
To get started with this particular recipe, we must prepare a few components. You can cook veggie noodle soup - vegan using 19 ingredients and 9 steps. Here is how you cook that.
The ingredients needed to make Veggie noodle soup - vegan:
- Get 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
- Get 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
- Take 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)
- Prepare Some firm tofu - optional
- Get Handful sugar snap peas
- Prepare Handful tatsoi or pak choi or other leafy green
- Take Salt and pepper
- Prepare 1 tbsp tamari
- Make ready Juice of 1/2 lemon
- Prepare 1 red chilli, finely chopped
- Get A few sprigs of fresh coriander - optional
- Take Buckwheat noodles/ noodles of your choice - enough for two
Add in some pan cooked tofu for extra protein and your favorite noodles, and you've got a mouthwatering meal with healing benefits! It is spicy, salty and slightly sour with the fragrance of sesame, with a thicker soup than the usual clear noodle soup stocks and I love the creamy colour and texture which comes from the sesame paste (or tahini), corn starch and the starch from cooking the noodles. 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.
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 😋
Classic Vegan Noodle Soup 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. A bowl of this will fill you up and satisfy you perfectly. In large saucepan, combine all ingredients except noodles. This Asian Vegetable Noodle Soup is full of healthy veggies, protein packed tofu and gluten free noodles.
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