Hey everyone, it is Jim, welcome to my recipe page. Today, I’m gonna show you how to prepare a special dish, veggie noodle soup - vegan. One of my favorites. This time, I will make it a bit tasty. This is gonna smell and look delicious.
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.
Veggie noodle soup - vegan is one of the most popular of current trending meals in the world. It’s easy, it is fast, it tastes delicious. It is appreciated by millions every day. Veggie noodle soup - vegan is something that I have loved my whole life. They are nice and they look fantastic.
To get started with this particular 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
- Take 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
- Make ready 1 handful shitake mushrooms, torn into small pieces
- Prepare 2 handfuls broccoli, chopped into small florets
- Take 1 star anise
- Prepare 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)
- Get Some firm tofu - optional
- Prepare Handful sugar snap peas
- Make ready Handful tatsoi or pak choi or other leafy green
- Make ready Salt and pepper
- Take 1 tbsp tamari
- Take Juice of 1/2 lemon
- Take 1 red chilli, finely chopped
- Prepare A few sprigs of fresh coriander - optional
- Take 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!
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 😋
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 is going to wrap it up with this special food veggie noodle soup - vegan recipe. Thanks so much for reading. I’m sure you can make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
