ASIAN VEGETABLE NOODLE SOUP COOKING DELICIOUS
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.
Prep
Time : 10 mins
Cook
Time : 10 mins
Total
Time : 20 mins
Servings
: 6
INGREDIENTS
·
8
cups water
·
2
tbsp better than bouillon no beef flavor
·
2
tbsp low sodium soy sauce
·
1/4
tsp ground ginger
·
1
tbsp white miso
·
1
tsp sriracha or more to taste
·
4
cloves garlic diced
·
1/2
yellow onion julienned
· 1
bundle bok choy whites and greens separated and diced into bite sized pieces
·
2
cups white mushrooms sliced
·
1
package firm tofu drained and cut in squares
·
1
package shirataki fettuccine noodles drained and rinsed*
·
OPTIONAL
TOPPINGS: green onion, jalapeño, red pepper flakes
INSTRUCTIONS
1. Add
water, bouillon, soy sauce, ginger, miso and sriracha to a large pot and bring
to a boil.
2.
Add
garlic, onion, mushrooms and bok choy to pot and cook for 5 minutes. Carefully
add tofu and noodles to pot and cook for an additional 3 minutes.
3. Taste
and adjust seasonings if needed. Ladle soup into bowls and add optional
toppings.
Recipe Notes
*If you
can't find these, feel free to swap for soba or rice noodles.
Recipe from www. thissavoryvegan. com
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