Hello everybody, it’s me again, Dan, welcome to our recipe page. Today, I will show you a way to prepare a special dish, veggie noodle soup - vegan. One of my favorites food recipes. For mine, I will make it a bit tasty. This will be really delicious.
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Veggie noodle soup - vegan is one of the most favored of current trending foods on earth. It’s enjoyed by millions daily. It’s easy, it’s quick, it tastes delicious. Veggie noodle soup - vegan is something that I have loved my whole life. They’re fine and they look wonderful.
To begin with this recipe, we must prepare a few ingredients. 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:
- 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
- Make ready 4 spring onions, finely chopped - save 2 for later
- Make ready 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
- Make ready 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
- Prepare Handful sugar snap peas
- Get Handful tatsoi or pak choi or other leafy green
- Get Salt and pepper
- Take 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
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.
Instructions 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. Thanks so much for your time. I am sure you will 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!
