Hey everyone, it’s Jim, welcome to our recipe site. Today, I will show you a way to make a special dish, veggie noodle soup - vegan. One of my favorites. For mine, I am going to make it a bit tasty. This will be really delicious.
Veggie noodle soup - vegan is one of the most well liked of recent trending meals on earth. It is enjoyed by millions every day. It is easy, it is fast, it tastes yummy. Veggie noodle soup - vegan is something which I’ve loved my entire life. They are fine and they look wonderful.
Vegan Vegetable Noodle Soup from Scratch with Angel Hair Noodles. Vegan Ramen Noodle Soup - It's quick, easy, and super flavorful! The perfect balance of noodles, veggies, and broth.
To get started with this particular recipe, we must prepare a few components. 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
- Prepare 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
- Take 3-4 garlic cloves, peeled and crushed
- Get 1 handful shitake mushrooms, torn into small pieces
- Prepare 2 handfuls broccoli, chopped into small florets
- Take 1 star anise
- Take 1-2 handfuls sweetcorn - fresh/ frozen/ tinned (if tinned, no salt or sugar added)
- Make ready 500 ml vegan/ veggie stock (more of you want a soupier soup)
- Make ready Some firm tofu - optional
- Make ready Handful sugar snap peas
- Make ready Handful tatsoi or pak choi or other leafy green
- Take Salt and pepper
- Get 1 tbsp tamari
- Take Juice of 1/2 lemon
- Get 1 red chilli, finely chopped
- Prepare A few sprigs of fresh coriander - optional
- Get Buckwheat noodles/ noodles of your choice - enough for two
I received a complimentary copy of Homestyle Vegan to facilitate this review. In this veg noodle soup you can add various types of mix veggies like - mushrooms, broccoli, bok choy, green beans, snap beans, carrots, cabbage, zucchini, peas, corn, baby corn. A wholesome vegan miso soup filled with vegetables and noodles. It's the perfect recipe for cooler weather, so soothing and easy to put together!
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 😋
May I also add that this recipe requires minimal chopping, uses mostly pantry ingredients and is a budget friendly lunch, dinner or meal prep idea. It's sure to be a new. With January in full swing, the cold and dreary days of winter have officially settled in. My body is constantly craving foods that are comforting and warming, yet at the same time I want dishes that are a bit on the Which is where this miso veggie noodle soup comes into play. All you need is some broth, a few types of veggies, and noodles.
So that’s going to wrap it up for this special food veggie noodle soup - vegan recipe. Thanks so much for your time. I’m confident you will make this at home. There is gonna be more interesting food in 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!
