VEGAN ASIAN NOODLE SOUP RECIPES

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QUICK AND EASY VEGAN NOODLE SOUP RECIPE | ALLRECIPES



Quick and Easy Vegan Noodle Soup Recipe | Allrecipes image

This is a really tasty, warming, and substantial soup which works well as an alternative to chicken noodle soup. It's suitable for vegetarians and vegans. It can be halved or doubled to make as much as you need, and quantities can be tweaked without much detriment to the flavor. You can get eggless noodles in most Asian specialty supermarkets.

Provided by twilight_falls

Categories     Soups, Stews and Chili Recipes    Soup Recipes    Noodle Soup Recipes

Total Time 30 minutes

Prep Time 10 minutes

Cook Time 20 minutes

Yield 4 servings

Number Of Ingredients 9

1 tablespoon sunflower seed oil
1 leek, halved and cut into 1/4-inch pieces
2 cloves garlic, crushed
1 (12 ounce) package frozen stir fry vegetable blend
4 cups water
2 tablespoons dark soy sauce, or more to taste
2 cubes vegetable bouillon
1 teaspoon salt, or to taste
1 (12 ounce) package egg-free noodles

Steps:

  • Heat oil in a saucepan over medium heat. Cook leek and crushed garlic in the hot oil until soft, 3 to 4 minutes. Add vegetables; cook and stir until soft, 3 to 4 minutes. Add water, soy sauce, vegetable bouillon, and salt; bring to a boil. Add noodles, reduce heat, and simmer for 10 minutes.

Nutrition Facts : Calories 339.4 calories, CarbohydrateContent 63.6 g, FatContent 5.1 g, FiberContent 3.9 g, ProteinContent 9 g, SaturatedFatContent 0.4 g, SodiumContent 1598.5 mg, SugarContent 1.1 g

ASIAN VEGETABLE SOUP WITH NOODLES RECIPE - QUICK FROM ...



Asian Vegetable Soup with Noodles Recipe - Quick from ... image

The noodles here aren't cooked in the soup; they'd absorb too much of the liquid. Instead, they're boiled separately, tossed with sesame oil, and then put into bowls, waiting to be warmed by the hot broth. The bok choy goes into the soup toward the end of cooking, so that a hint of crispness remains. Slideshow:  Asian Soups 

Provided by Food & Wine

Yield 4

Number Of Ingredients 16

1 tablespoon cooking oil
6 scallions including green tops, chopped
4 cloves garlic, minced
2 teaspoons chopped fresh ginger
1/4 cup soy sauce
1/4 teaspoon dried red-pepper flakes
3 1/2 cups water
3 1/2 cups canned low-sodium chicken broth or homemade stock
4 carrots, cut diagonally into 1/4-inch slices
3/4 pound napa (Chinese) cabbage (about 1/2 head), leaves shredded (about 3 cups)
3/4 teaspoon salt
1 small head bok choy (about 3/4 pound), stalks halved lengthwise and cut crosswise into 1/2-inch pieces, leaves shredded
Grated zest of 1 lemon
2 tablespoons lemon juice
1/4 pound vermicelli
1 1/2 teaspoons Asian sesame oil

Steps:

  • In a large saucepan, heat the cooking oil over moderately low heat. Add the scallions, garlic, and ginger and cook, stirring occasionally, until fragrant, about 1 minute. Add the soy sauce, red-pepper flakes, water, and broth and bring to a boil.
  • Add the carrots to the broth and simmer for 5 minutes. Stir in the cabbage and salt and simmer for 5 minutes longer. Add the bok choy and lemon zest and simmer until the bok choy starts to soften, about 5 minutes. Stir in the lemon juice.
  • Meanwhile, in a large pot of boiling salted water, cook the vermicelli until just done, about 9 minutes. Drain. Return the noodles to the pot and toss with the sesame oil. Put some noodles in each of four bowls and ladle the soup over the noodles.

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