Hello everybody, it’s Brad, welcome to my recipe page. Today, I will show you a way to prepare a distinctive dish, veggie noodle soup - vegan. It is one of my favorites. For mine, I’m gonna make it a little bit unique. This is gonna smell and look delicious.
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Veggie noodle soup - vegan is one of the most popular of current trending foods in the world. It’s easy, it is fast, it tastes delicious. It’s appreciated by millions every day. Veggie noodle soup - vegan is something that I have loved my entire life. They’re fine and they look wonderful.
To get started with this recipe, we must first prepare a few components. You can cook 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:
- Make ready 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
- Prepare 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
- Take 2 handfuls broccoli, chopped into small florets
- Get 1 star anise
- Get 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)
- Get Some firm tofu - optional
- Prepare Handful sugar snap peas
- Take Handful tatsoi or pak choi or other leafy green
- Get Salt and pepper
- Make ready 1 tbsp tamari
- Make ready Juice of 1/2 lemon
- Prepare 1 red chilli, finely chopped
- Take A few sprigs of fresh coriander - optional
- Take Buckwheat noodles/ noodles of your choice - enough for two
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. The savory vegetable broth has its own simple, yet hearty flavors that even the meat lovers will enjoy. Nongshim is a Korean food company that produces instant noodles and snacks, which has led the Korean food industry since their. Add the pasta and bring back to a boil.
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 😋
While ramen noodles are naturally vegan, the soup is traditionally not vegan-friendly. Traditional recipes consist of an animal based broth flavored with miso or soy sauce, Chinese wheat noodles, and a variety of toppings, such as of thin slices of pork, mushrooms, seaweed, green onions, etc. This vegetable noodle soup is as simple, direct, and delicious as it gets. Served extra hot and plump with pasta noodles, it's the kind of soup that comforts minds and bolsters spirits. If you're vegetarian or vegan looking for an alternative to chicken noodle soup, this should be in your wheelhouse.
So that is going to wrap it up for this exceptional food veggie noodle soup - vegan recipe. Thank you very much for your time. I am confident you will make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
