Practical Method to Preparing Perfect Veggie noodle soup – vegan

Veggie noodle soup – vegan is the nomero uno that appears to most people’s thought when it comes to a delightul meal. Today, we will tell you steps on serving a tasty Veggie noodle soup – vegan.

Veggie noodle soup - vegan

We hope you got benefit from reading it, now let’s go back to veggie noodle soup – vegan recipe. To cook veggie noodle soup – vegan you need 19 ingredients and 9 steps. Here is how you cook it.

First of all, here are the ingridients that you should prepare to cook Veggie noodle soup – vegan:

  1. Use 1/2 tbsp of olive oil or coconut oil.
  2. Provide 1 of leek, finely chopped – add an extra spring onion if you don’t have a leek.
  3. Take 4 of spring onions, finely chopped – save 2 for later.
  4. You need 5 cm of chunk of ginger, peeled and grated.
  5. You need 3-4 of garlic cloves, peeled and crushed.
  6. Prepare 1 handful of shitake mushrooms, torn into small pieces.
  7. Provide 2 handfuls of broccoli, chopped into small florets.
  8. Prepare 1 of star anise.
  9. Prepare 1-2 handfuls of sweetcorn – fresh/ frozen/ tinned (if tinned, no salt or sugar added).
  10. Take 500 ml of vegan/ veggie stock (more of you want a soupier soup).
  11. Get of Some firm tofu – optional.
  12. Get Handful of sugar snap peas.
  13. Use Handful of tatsoi or pak choi or other leafy green.
  14. Get of Salt and pepper.
  15. Take 1 tbsp of tamari.
  16. Use of Juice of 1/2 lemon.
  17. Prepare 1 of red chilli, finely chopped.
  18. Get A few of sprigs of fresh coriander – optional.
  19. Take of Buckwheat noodles/ noodles of your choice – enough for two.

After preparing the ingridients, now we are ready to make our yummy Veggie noodle soup – vegan:

  1. For the noodles: cook according to packet instructions but for 1-2 minutes less time than recommended..
  2. 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..
  3. Add the ginger and garlic. Sauté for another 2-3 mins..
  4. Add the mushrooms. Cook for 4-5 mins..
  5. Add the star anise, broccoli and sweetcorn..
  6. Add the stock. Put the lid on and simmer until the broccoli is just tender..
  7. 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..
  8. Turn off the heat. Add the tamari and lemon. Season..
  9. Serve with the coriander/ chilli/ extra spring onions on top. Enjoy 😋.

It's like the classic chicken noodle soup you grew up with, only vegan! I received a complimentary copy of Homestyle Vegan to facilitate this review. 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.

Recipe : Veggie noodle soup – vegan

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