NOODLE SOUP (Vegan) Recipe at MyDish

NOODLE SOUP (Vegan)

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Method

  • 1. GOODWILL!
  • 2. Scrub and check CARROTS and SWEDE.
  • 3. Wash LEEKS, CELERY, MUSHROOMS.
  • 4. Peele and slice ONIONS longways and put in large bowl.
  • 5. Cut CARROTS in diagonal pieces (half vertically if big, then slice at an angle - gives an oriental look)and add to bowl.
  • 6. Cut SWEDE in half, leaving skin on and cut into cubes or triangles, add to bowl.
  • 7. Slice CELERY diagonally and mix in with veg in bowl.
  • 8. Cut the white of the LEEKS into 2cm long pieces and slice the green leaves 1 cm thick, keep leeks separate.
  • 9. Cut the MUSHROOMS thickly or into quarters, keep separate to add at last moment.
  • 10. Soak 1/2 pkt of RICE NOODLES in tepid water for 15 minutes.

  • COOKING
  • 11. Boil kettle of WATER and transfer to soup pot or large pan. Heat to boiling and add bowl of ONIONS, CARROTS, SWEDES and CELERY.
  • 12. Crumble in two VEGETABLE STOCK CUBES and let simmer for 10 minutes.
  • 13. Add LEEKS and cook for a further 5 minutes then add MUSHROOMS. Cook for another 5 minutes.
  • 14. Drain RICE NOODLES (THAI STICK RICE NOODLES are best because they are wider and don't fall apart so easily - should be available in any Asian food store) add to soup. Simmer for a couple of minutes or until noodles just soft.
  • 15. Add a TBLSP SOY SAUCE, a TSP SEA SALT and some BLACK PEPPER and check seasoning.
  • 16. Serve garnished with chopped SPRING ONIONS, FRESH CORIANDER, sprinkled with CYDER VINEGAR and GARLIC OIL, and a swirl of TAHINI!

    • Tips

    • * Keep the lid off at the end of cooking to keep the liquid clear and vegetables brightly coloured.
      * Serve topped with fried TOFU CUBES (as in picture) and sprinkle with PARSLEY if coriander not available.
      * Use fewer vegetables to make a smaller quantity of soup.
      * Use the outer leaves of GREEN CABBAGE, thickly shredded and cooked with mixed vegetables.
      * BEAN SPROUTS can be added at last moment (after washing and draining).
      * Try adding a touch of CHILLI OIL to pep it up!
      * Make your own GARLIC OIL by chopping up 6-8 GARLIC CLOVES and frying them lightly in OLIVE OIL. Pour into a small jar and add more fresh OLIVE OIL.
      * If not using all the soup straight away - don't add NOODLES to complete quantity just to the amount required.

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    Ingredients

    • 4 Onions
    • 8 Organic Carrots
    • ½ Organic Swede
    • ½ PKT Rice Sticks 10mm (Noodles)
    • 2 sticks Celery
    • ½ LB Organic Mushrooms
    • 2 STOCK CUBES Kallo Organic Vegetable
    •  Spring Onions
    •  Fresh Coriander
    •  Organic Apple Cider Vinegar

    By Views 1669  Added Sun Dec 26 2010


    A delicious, easy-to-make, low-fat, light vegetable soup that is full of wholesome, healthy ingredients. Tastes different from any other! Can be eaten as main meal.