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ASIAN 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 almost 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.

The base of this soup is a “beef” broth. Once you have your broth boiling you are going to add all of your veggies – garlic, onions, mushrooms, bok choy – and tofu. Once the veggies are tender you will add in the noodles. And DONE !!

Asian Vegetable Noodle Soup Recipe
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.


Ingredients

  • 8 cups water
  • 2 tbsp. better than bouillon vegetarian 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.

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