Speedy Noodle Soup
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- Опубліковано 3 сер 2019
- Get your copy of our cookbook So Vegan In 5: sovegan.co/cookbook
This 30 minute speedy noodle soup is fresh, vibrant and totally oil-free. It's a winning dish in our home!
Serves 2
- Ingredients -
1 litre / 34 fl.oz vegetable stock*
250g / 8.8oz shiitake mushrooms
100g / 3.5oz udon noodles or similar
thumb of fresh ginger
2 garlic cloves
2 pak choi
1 tbsp miso paste
2 tsp apple cider vinegar
2 tsp maple syrup
To serve:
handful of fresh coriander
2 spring onions
50g / 1.7oz red cabbage
1/2 carrot
70g / 2.5oz beansprouts
sesame seeds
1 red chilli
*the stock cubes we use are quite salty, so we only use one to create the vegetable stock, which also helps keep the salt levels low
- Method -
1. Pour a few tablespoons of vegetable stock into a large saucepan on a medium heat. Brush the mushrooms to remove any dirt, then roughly slice them and add to the saucepan. Fry for 15 minutes, stirring occasionally. Add a splash more veg stock as you go if the pan becomes too dry.
2. Meanwhile, cook the noodles as per packet instructions, drain, and leave to one side.
3. Peel and dice the ginger and garlic cloves, and set to one side.
4. Prepare the veggies for serving. Trim and finely slice the spring onion and red chilli. Finely slice the red cabbage. Trim and slice the carrot.
5. Once the mushrooms are ready, remove them from the saucepan and transfer to a bowl. Then pour the remaining stock into the saucepan, along with the ginger and garlic. Bring the broth to a boil and simmer for 3 minutes.
6. Add the miso paste, apple cider vinegar and maple syrup to the saucepan, give everything a good stir to make sure miso paste is fully dissolved in the broth, and simmer for a further 3 minutes.
7. Meanwhile slice the pak choi in half and rinse it under cold water to remove any dirt. Then add the pak choi and simmer for 2-3 minutes until cooked. Finally add the mushrooms and leave them to sit in the broth for a minute to warm through. The stock shouldn’t need any seasoning with salt and pepper, but taste and season to taste if necessary.
8. To serve, add half the noodles to each bowl, then pour in half of the soup on top.
9. Top with the chopped spring onion, red cabbage, carrot, and red chilli. Then add a small handful of fresh coriander and bean sprouts in each bowl.
10. To finish, sprinkle with sesame seeds.
Enjoy!
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SO VEGAN IN 5
sovegan.co/cookbook
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Love it !
Having miso paste in the fridge where it's used in the other recipes makes this so easy. Just a quick visit to the greengrocer, job done
Amazing work
you guys are awesome! i am so glad i stumbled across you!
I simply love noodles. Being vegan, miso paste has become one of the things i keep in my fridge.
Agreed!
This looks amazing! Definitely going to try this! 🙌🏼🌱
Amazing thanks Jill!
Agree with what you said about kids and us eating raw veggies, but what is funny is that my toddler loves raw carrots, and is practically the only raw veggie he will eat. Kids love noodles! Great idea! Yummmm ginger in anything is so delicious and I love that you put a big hearty thumb.
Yum! Thank you sooo much for an #oilfree recipe! My cardiologist has me off all oil, nuts, and seeds until I kick heart disease to the curb. 💥
looks so goooooooooooood. i absolutely love noodle soups. why no oil?
Thank you! We get asked a lot about doing oil-free recipes, and we wanted to make this one as healthy as possible. So we thought why not! Totally works without the oil ❤️
I've never used miso. Does it have a fishy taste? Or is it spicy hot? Which one is the mildest in Flavour?
Miso has an intense umami flavour. It's hard to describe, but it's quite salty and very savoury! It's gives food lots of depth, and is quite commonly used in vegan food. I'd say brown rice miso paste has the most balanced flavour. It's not necessarily mild, but you can use a little less and see how you get on if you're not familiar with it. Hope that helps!
A
Love your videos! I'm not vegan but you inspire me to be more adventourous.
Side note; you guys have a gangsta hand gesture thing going on, too much so. It's so distracting.