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We hope you got insight from reading it, now let’s go back to veggie noodle soup - vegan recipe. You can have veggie noodle soup - vegan using 19 ingredients and 9 steps. Here is how you cook that.
The ingredients needed to cook Veggie noodle soup - vegan:
- Use 1/2 tbsp olive oil or coconut oil
- Take 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
- Take 5 cm chunk of ginger, peeled and grated
- Provide 3-4 garlic cloves, peeled and crushed
- Get 1 handful shitake mushrooms, torn into small pieces
- Get 2 handfuls broccoli, chopped into small florets
- Prepare 1 star anise
- Take 1-2 handfuls sweetcorn - fresh/ frozen/ tinned (if tinned, no salt or sugar added)
- Use 500 ml vegan/ veggie stock (more of you want a soupier soup)
- Provide Some firm tofu - optional
- Get Handful sugar snap peas
- Provide Handful tatsoi or pak choi or other leafy green
- Use Salt and pepper
- Prepare 1 tbsp tamari
- Use Juice of 1/2 lemon
- Use 1 red chilli, finely chopped
- Take A few sprigs of fresh coriander - optional
- You need Buckwheat noodles/ noodles of your choice - enough for two
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 😋
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