Hello everybody, it’s Drew, welcome to our recipe site. Today, we’re going to make a distinctive dish, veggie noodle soup - vegan. One of my favorites. For mine, I am going to make it a bit tasty. This will be really delicious.
Veggie noodle soup - vegan is one of the most well liked of recent trending meals in the world. It is appreciated by millions every day. It’s easy, it is quick, it tastes yummy. They are fine and they look wonderful. Veggie noodle soup - vegan is something that I’ve loved my entire life.
Homemade vegan vegetable noodle soup from scratch featuring classic angel hair long noodles, carrot, celery and tons of fresh Italian parsley. If you are looking for a healthy, meatless alternative to chicken noodle soup this oil-free recipe is your holy grail. Tons of flavor and nutrients minus all the fat and cholesterol. This hearty vegetable noodle soup is loaded with veggies, packed with flavor, and requires just one pot to make!
To begin with this recipe, we have to prepare a few ingredients. You can have veggie noodle soup - vegan using 19 ingredients and 9 steps. Here is how you can achieve that.
The ingredients needed to make Veggie noodle soup - vegan:
- Make ready 1/2 tbsp olive oil or coconut oil
- Make ready 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
- Take 3-4 garlic cloves, peeled and crushed
- Take 1 handful shitake mushrooms, torn into small pieces
- Prepare 2 handfuls broccoli, chopped into small florets
- Get 1 star anise
- Prepare 1-2 handfuls sweetcorn - fresh/ frozen/ tinned (if tinned, no salt or sugar added)
- Take 500 ml vegan/ veggie stock (more of you want a soupier soup)
- Prepare Some firm tofu - optional
- Prepare Handful sugar snap peas
- Prepare Handful tatsoi or pak choi or other leafy green
- Prepare Salt and pepper
- Make ready 1 tbsp tamari
- Take 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
EatingWell This Japanese-style udon soup recipe uses several Asian ingredients that are available at most grocery stores, including udon noodles, mirin (cooking wine), miso, and sesame oil. Then stir in the marjoram, the oregano, the thyme, the bay leaves, and the nutritional yeast and cook until fragrant. Warm the olive oil in a large Dutch oven or soup pot over medium heat. Once the oil is shimmering, add the onion, celery, carrots and ¼ teaspoon salt.
Steps 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 😋
Warm the olive oil in a large Dutch oven or soup pot over medium heat. Once the oil is shimmering, add the onion, celery, carrots and ¼ teaspoon salt. Heat the olive oil in a medium saucepan over medium heat; add all the vegetables, garlic and onion. Add the pasta and cook until. Remove solids with a slotted spoon and keep broth hot.
So that is going to wrap this up with this special food veggie noodle soup - vegan recipe. Thanks so much for reading. I’m confident you can make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
