Hey everyone, hope you’re having an amazing day today. Today, we’re going to make a distinctive dish, veggie noodle soup - vegan. It is one of my favorites food recipes. This time, I’m gonna make it a bit tasty. This will be really delicious.
Veggie noodle soup - vegan is one of the most favored of current trending foods in the world. It is easy, it is quick, it tastes yummy. It’s enjoyed by millions every day. They are fine and they look fantastic. Veggie noodle soup - vegan is something which I have loved my whole life.
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To begin with this particular recipe, we have to prepare a few ingredients. You can have 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:
- Make ready 1/2 tbsp olive oil or coconut oil
- Make ready 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
- Get 5 cm chunk of ginger, peeled and grated
- Prepare 3-4 garlic cloves, peeled and crushed
- Prepare 1 handful shitake mushrooms, torn into small pieces
- Get 2 handfuls broccoli, chopped into small florets
- Make ready 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)
- Prepare Some firm tofu - optional
- Take Handful sugar snap peas
- Take Handful tatsoi or pak choi or other leafy green
- Make ready Salt and pepper
- Make ready 1 tbsp tamari
- Get Juice of 1/2 lemon
- Get 1 red chilli, finely chopped
- Take A few sprigs of fresh coriander - optional
- Make ready Buckwheat noodles/ noodles of your choice - enough for two
This hearty vegetable noodle soup is loaded with veggies, packed with flavor, and requires just one pot to make! It's perfect for cold winter days and can be made in a large batch to enjoy throughout the week. With soup season in full effect, we are soup-er excited (pun intended) to bring you this hearty vegetable noodle s oup. This is a really tasty, warming and substantial soup which works well as an alternative to chicken noodle soup.
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 😋
With soup season in full effect, we are soup-er excited (pun intended) to bring you this hearty vegetable noodle s oup. This is a really tasty, warming and substantial soup which works well as an alternative to chicken noodle soup. It's suitable for vegetarians and vegans. 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.
So that’s going to wrap it up for this special food veggie noodle soup - vegan recipe. Thanks so much for reading. I’m confident you can make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
