Quick and Easy Vegan Noodle Soup

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.

Step: 1

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.

Per Serving: 339 calories; protein 9g; carbohydrates 63.6g; fat 5.1g; sodium 1598.5mg.

The name of “stew” can refer to 2 time a dish and a cooking method. Stewing involves slowly cooking chunks of meat, vegetables or beans in a flavorful liquid . It’s same as to braising, instead it does have a few notable differences. The raw animal vested is chopped into smaller pieces instead of being processing menu all of it , and the liquid completely covers the contents in a stew as compared to a braise’s halfway full . When meat or vegetables are cooked using this method, the resulting dish is called stew.

Stew has a perception for being a rib-sticking meal that comfortable you up on a cold , winter day. It’s right that ; a bowl of old menu of beef stew does have warming properties , but stew’s comfort factor more than a way beyond protecting you from the cold . It’s all about those tender chunks of food and vegetables, swimming in a thick, ultra-rich gravy. The more they come together creates the greatest comfort food, no matter the weather.