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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

·         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

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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