Hey everyone, I hope you are having an amazing day today. Today, I’m gonna show you how to make a special dish, veggie noodle soup - vegan. It is one of my favorites. For mine, I will make it a bit unique. 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 well liked of recent trending foods in the world. It’s enjoyed by millions daily. It’s easy, it is fast, it tastes yummy. They’re nice and they look wonderful. Veggie noodle soup - vegan is something that I have loved my entire life.
To begin with this particular recipe, we have to first prepare a few components. 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 olive oil or coconut oil
- Prepare leek, finely chopped - add an extra spring onion if you don’t have a leek
- Prepare spring onions, finely chopped - save 2 for later
- Prepare chunk of ginger, peeled and grated
- Get garlic cloves, peeled and crushed
- Get shitake mushrooms, torn into small pieces
- Prepare broccoli, chopped into small florets
- Take star anise
- Prepare sweetcorn - fresh/ frozen/ tinned (if tinned, no salt or sugar added)
- Get vegan/ veggie stock (more of you want a soupier soup)
- Prepare Some firm tofu - optional
- Prepare sugar snap peas
- Get tatsoi or pak choi or other leafy green
- Take Salt and pepper
- Prepare tamari
- Make ready Juice of 1/2 lemon
- Get red chilli, finely chopped
- Make ready 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!
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’s going to wrap it up with this exceptional food veggie noodle soup - vegan recipe. Thank you very much for your time. I am confident that you will make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
