Kamis, 26 September 2019
This Asian Vegetable Noodle Soup is packed with healthy veggies, macromolecule packed curd and protein free noodles. the right vegetarian meal for the cold season. Its cold season, which implies stuffy noses and much of soup.
And once I’m sick i really like having asian soup. one thing concerning garlic, ginger and spicy broth that's soothing and helps clear the sinuses. currently you'll be able to create it reception with this Asian Vegetable Noodle Soup.
The base of this soup may be a “beef” broth. to urge the meat flavor you may want the eater higher Than broth Beef Flavor – that you'll be able to notice at Whole Foods or on-line here.
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
- Add water, bouillon, soy sauce, ginger, miso and sriracha to a large pot and bring to a boil.
- 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.
- Taste and adjust seasonings if needed. Ladle soup into bowls and add optional toppings.
Recipe From : This Savory Vegan