Hey everyone, I hope you’re having an amazing day today. Today, I will show you a way to make a distinctive dish, veggie noodle soup - vegan. It is one of my favorites. This time, I’m gonna make it a little bit unique. This will be really delicious.
Veggie noodle soup - vegan is one of the most favored of current trending meals in the world. It’s appreciated by millions every day. It’s simple, it is fast, it tastes delicious. Veggie noodle soup - vegan is something which I have loved my whole life. They’re nice and they look wonderful.
I love veganizing classics and this chickpea noodle soup has all the comforting qualities you'd expect in a classic chicken noodle. Vegan Vegetable Noodle Soup from Scratch with Angel Hair Noodles. In this video I show you how to make a quick and easy vegan veggie noodle soup. This is a delicious soup that is perfect for anytime, but extra awesome.
To get started with this recipe, we have to prepare a few components. You can cook veggie noodle soup - vegan using 19 ingredients and 9 steps. Here is how you cook it.
The ingredients needed to make Veggie noodle soup - vegan:
- Get 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
- Make ready 4 spring onions, finely chopped - save 2 for later
- Take 5 cm chunk of ginger, peeled and grated
- Prepare 3-4 garlic cloves, peeled and crushed
- Take 1 handful shitake mushrooms, torn into small pieces
- Take 2 handfuls broccoli, chopped into small florets
- Take 1 star anise
- Get 1-2 handfuls sweetcorn - fresh/ frozen/ tinned (if tinned, no salt or sugar added)
- Get 500 ml vegan/ veggie stock (more of you want a soupier soup)
- Get Some firm tofu - optional
- Prepare Handful sugar snap peas
- Get Handful tatsoi or pak choi or other leafy green
- Prepare Salt and pepper
- Prepare 1 tbsp tamari
- Prepare Juice of 1⁄2 lemon
- Get 1 red chilli, finely chopped
- Prepare A few sprigs of fresh coriander - optional
- Prepare Buckwheat noodles/ noodles of your choice - enough for two
We like to improvise and use what we have in the garden (or in the fridge) at this moment. I made homemade veggie stock in my pressure cooker instead of using the No Chicken stock (though I. The first time I tried Nongshim Soon Noodle Soup, Veggie version, it was a few months ago. I had only ever had basic, budget Ramen packages from my You can buy the Nongshim Soon Noodle Soup, Veggie version through other sellers here on Amazon but you will be getting cheated because as of.
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 😋
The first time I tried Nongshim Soon Noodle Soup, Veggie version, it was a few months ago. I had only ever had basic, budget Ramen packages from my You can buy the Nongshim Soon Noodle Soup, Veggie version through other sellers here on Amazon but you will be getting cheated because as of. Something about chicken noodle soup makes me so nostaglic, and I felt the same nostalgia when enjoying a bowl of this vegan and gluten-free friendly version. Of course, this version is chicken-free , and actually uses tofu in its place. Tofu that has been prepared to give it an.
So that’s going to wrap it up for this special food veggie noodle soup - vegan recipe. Thanks so much for reading. I am sure you will make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
