Vegan Vegetable Noodle Soup Recipes

DAN DAN NOODLE SOUP (VEGETARIAN)

Steps:

• Combine stock ingredients in a large pot and bring to boil.
• Meanwhile, mix the Stock Sauce ingredients together in a small bowl and cut all the vegetables into bite size pieces.
• Add the Stock Sauce and mix well to dissolve into the soup. Adjust seasoning as required.
• When the stock comes to a boil, place rice stick noodles in the stock, then 1 minute later add the carrots and broccoli, then 1 minute later remove from heat and add the bok choy stems.
• Divide the noodles and vegetables between bowls, top with the bok choy leaves and bean sprouts.
• Ladle soup into bowls over the vegetables and noodles, and garnish with spring onions.
• Optional: finish with chilli oil and more chilli paste - if you can handle the heat!

VEGETABLE NOODLE SOUP

Steps:

• Heat the olive oil in a medium saucepan over medium heat; add all the vegetables, garlic and onion. Season with the salt, and cook until tender, about 6 minutes. Add the pasta and cook until slightly toasted and golden, about 2 minutes. Add broth, and bring to a boil over high heat. Cook, covered, until pasta is just tender, about 8 minutes.
• Stir in whatever herb suits you (or your young eater) and lemon juice. Season with pepper and additional salt, to taste. Fill thermos, pack in a lunch sack with crackers and cheese sticks and send off to school.

VEGAN VEGETABLE SOUP

Steps:

• Heat the oil in a large pot and sauté the garlic, celery, and onion over medium-high heat until golden brown, stirring occasionally.
• Add all the remaining ingredients, bring to a boil, and simmer partially covered for 30 minutes or until the potatoes and carrots are tender.
• Serve your vegan vegetable soup immediately with Instant Pot chickpeas, baked tofu, or tempeh.
• Store the leftovers in an airtight container in the fridge for 5-7 days or in the freezer for up to 6 months. Thaw overnight in the fridge. It can be reheated in the microwave or on the stovetop over medium heat until warmed through. Add a little water or vegetable stock if needed.

VEGAN VEGETABLE NOODLE SOUP

Steps:

• Bring out your large heavy bottom stock up.
• Place the onion, parsley and celery root, chopped celery ribs, carrots, garlic, bay leaves, thyme, peppers, tomato and peppercorns inside of the pot. Fill with the filtered water and bring to a simmer. Add the garlic and onion powders, partially cover with a lid and cook on low flame for 45 minutes until all the vegetables have softened and the broth has reduced a couple of inches.
• Stir in the turmeric and nutritional yeast and simmer another 15 minutes or so.
• Fish out the bay leaves, thyme sprigs, onion and garlic cloves and discard. You can choose to discard the parsley and celery root or dice up and return into the soup. Feel free to also strain the soup if desired but not necessary.
• Taste the soup and season with sea salt and freshly cracked black pepper.
• When ready to serve bring the broth to a simmer and add the angel hair noodle nests. Cook for a couple of minutes until the noodles are al dente taking care not to overcook them. Serve hot with fresh parsley and cracked black pepper on top.

QUICK AND EASY VEGAN NOODLE SOUP

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.

THAI VEGETABLE NOODLE SOUP

Steps:

• In a large saucepan combine scallions, Thai Spice Blend, and ¼ cup water. Cook over medium 2 minutes. Add stock, green beans, and carrots. Bring to boiling; reduce heat. Simmer, uncovered, 5 minutes. Add noodles, snow peas, broccoli, and bok choy; simmer 5 to 7 minutes more or until noodles are cooked. Add milk; cook 1 minute. Stir in lime juice and salt. Garnish with basil.

VEGETABLE NOODLE SOUP

Steps:

• Heat up around 1 tablespoon of cooking oil in a deep pot and fry garlic until aroma over slow fire.
• Add shredded shiitake mushrooms, carrots, bamboo shoots and cabbage. Shortly fried until slightly softened. Add 2L water, bring to a boiling. Add light soy sauce and sugar. Simmer for 20 minutes over slowest fire.
• Season with salt and drizzle some sesame oil.
• In another pot with enough water, cook the fresh noodles for 2-3 minutes. Place around 1 and 1/2 cups of vegetable noodle stock in and then place the noodles in.
• Serve with chopped scallion.

EASY VEGAN RAMEN

Steps:

• Heat a large pot over medium-high heat.
• Once hot, add oil, garlic, ginger, and onion. Sauté, stirring occasionally for 5-8 minutes or until the onion has developed a slight sear (browned edges).
• Add 1 cup (240 ml // amount as original recipe is written // adjust if altering batch size) of the vegetable broth to deglaze the bottom of the pan. Use a whisk (or wooden spoon) to scrape up any bits that may have stuck to the bottom to enhance the flavor of the broth.
• Add remaining 5 cups (1200 ml // amount as original recipe is written // adjust if altering batch size) vegetable broth, tamari or soy sauce, and dehydrated mushrooms - stir.
• Bring to a simmer over medium heat, then reduce heat to low and cover. Simmer on low for at least 1 hour, up to 2-3, stirring occasionally. The longer it cooks, the more the flavor will deepen and develop.
• Taste broth and adjust seasonings as needed, adding more soy sauce or sesame oil if desired. Add the miso paste at this time.
• When you're 30 minutes from serving, prepare any desired toppings (see notes for miso-glazed carrots, baby bok choy, and quick-seared tofu).
• NOODLES: Fill a large saucepan or pot with water and bring to a boil. Once boiling, add ramen noodles (depending on size of pan you may need to do this in two batches // use fewer or more batches if altering batch size) and cook according to package instructions - about 4-5 minutes. Drain and set aside.
• Strain broth and reserve mushrooms for serving. (Save onions and ginger for serving as well, if desired, though I discarded them).
• To serve, divide ramen noodles between four (amount as original recipe is written // adjust if altering batch size) serving bowls. Top with strained broth and desired toppings, such as carrots, bok choy, green onion, or seared tofu. Serve with chili garlic sauce (found here) for added heat.
• Best when fresh, though the broth can be stored (separately) in the refrigerator for up to 5 days and in the freezer for up to 1 month.