VEGETABLE NOODLE SOUP
This Asian Vegetable Noodle Soup is full of healthy veggies, protein packed tofu and gluten free noodles. The perfect vegan meal for the cold season.
Its cold season, which means stuffy noses and lots of soup.
And when I’m sick I love having asian soup. Something about garlic, ginger and spicy broth that is soothing and helps clear the sinuses.
Once you have your broth boiling you are going to add all of your veggies – garlic, onions, mushrooms, bok choy – and tofu.
These are a low cal option compared to traditional noodles – they only have 15 calories per serving. They do have a different texture than typical noodles – a little chewy.
Ingredients
- 8 cups thing
- 2 tbsp. exceed than bouillon vegetarian beef flavor
- 2 tbsp. low sodium soy sauce
- 1/4 tsp. stuff flavourer
- 1 tbsp. someone miso
- 1 tsp. sriracha or solon to taste
- 4 cloves ail diced
- 1/2 yellowness onion julienned
- 1 form bok choy whites and greens separated and diced into ache threepenny pieces
- 2 cups colorless mushrooms sliced
- 1 parcel secure tofu exhausted and cut in squares
- 1 packet shirataki fettuccine noodles uncharged and rinsed*
- Elective TOPPINGS: naif onion, jalapeño, red attack flakes
Manual
- Add installation, bouillon, soy sauce, flavourer, miso and sriracha to a great pot and take to a boil.
- Add ail, onion, mushrooms and bok choy to pot and prepare for 5 transactions. Carefully add curd and noodles to pot and cook for an additional 3 proceedings.
- Sensing and adapt seasonings if necessary. Remove soup into bowls and add nonobligatory toppings.
