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Before you jump to Veggie noodle soup - vegan recipe, you may want to read this short interesting healthy tips about Choosing Wholesome Fast Food.
Just about every single article you read about bettering your health or slimming down is going to tell you to ignore the drive through and cook all of your meals instead. This is literally very true. But occasionally the last thing you want to do is make a whole dinner for yourself and your family. Sometimes all you want is to go to the drive through and get home quickly. There isn’t any reason that you shouldn’t be authorized to do this and not be tormented by guilt about slipping on your diet. You can do this because lots of the popular joints are now marketing “healthy” menu alternatives to keep their businesses up. Here’s how it’s possible to eat healthfully when you’re at a fast food place.
Visit a drive through for a place which has made it a practice to provide healthier options to people. For example, Arby’s won’t offer hamburgers. Instead you’ll be able to pick from roast beef sandwiches, salads, wraps as well as other healthier items. While Wendy’s has offered hamburgers for decades, additionally they have a lot of other healthy options like salads, baked potatoes and chili. Not everything is McDonalds featuring its deep fried chicken parts as well as other terribly bad items.
Logic says that one of the best ways to stay healthy is to avoid the drive through and never eat fast food. While, usually, this is a good idea, if you make intelligent choices, there is no reason to feel guilty for visiting a drive through one or two times a month. Often what you require most is just to have someone else do the cooking. There isn’t any reason to feel bad about going to the drive through when you make healthy decisions!
We hope you got insight from reading it, now let’s go back to veggie noodle soup - vegan recipe. To cook veggie noodle soup - vegan you only need 19 ingredients and 9 steps. Here is how you do that.
The ingredients needed to cook Veggie noodle soup - vegan:
- Prepare 1/2 tbsp olive oil or coconut oil
- Use 1 leek, finely chopped - add an extra spring onion if you don’t have a leek
- You need 4 spring onions, finely chopped - save 2 for later
- Provide 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
- Take 2 handfuls broccoli, chopped into small florets
- You need 1 star anise
- Get 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)
- Use Some firm tofu - optional
- You need Handful sugar snap peas
- Use Handful tatsoi or pak choi or other leafy green
- You need Salt and pepper
- Use 1 tbsp tamari
- Take Juice of 1/2 lemon
- Prepare 1 red chilli, finely chopped
- Use A few sprigs of fresh coriander - optional
- Get Buckwheat noodles/ noodles of your choice - enough for two
Instructions 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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