Hey everyone, hope you are having an amazing day today. Today, I will show you a way to make a distinctive dish, veggie noodle soup - vegan. It is one of my favorites. This time, I am going to make it a little bit unique. This is gonna smell and look delicious.

Veggie noodle soup - vegan is one of the most popular of recent trending foods in the world. It is easy, it’s fast, it tastes yummy. It is enjoyed by millions daily. They’re nice and they look wonderful. Veggie noodle soup - vegan is something that I have loved my whole life.

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To get started with this particular recipe, we must prepare a few components. You can have veggie noodle soup - vegan using 19 ingredients and 9 steps. Here is how you can achieve it.

The ingredients needed to make Veggie noodle soup - vegan:

1. Make ready 1/2 tbsp olive oil or coconut oil
2. Prepare 1 leek, finely chopped - add an extra spring onion if you don’t have a leek
3. Take 4 spring onions, finely chopped - save 2 for later
4. Get 5 cm chunk of ginger, peeled and grated
5. Make ready 3-4 garlic cloves, peeled and crushed
6. Prepare 1 handful shitake mushrooms, torn into small pieces
7. Take 2 handfuls broccoli, chopped into small florets
8. Take 1 star anise
9. Prepare 1-2 handfuls sweetcorn - fresh/ frozen/ tinned (if tinned, no salt or sugar added)
10. Prepare 500 ml vegan/ veggie stock (more of you want a soupier soup)
11. Take Some firm tofu - optional
12. Take Handful sugar snap peas
13. Take Handful tatsoi or pak choi or other leafy green
14. Get Salt and pepper
15. Make ready 1 tbsp tamari
16. Take Juice of 1/2 lemon
17. Get 1 red chilli, finely chopped
18. Prepare A few sprigs of fresh coriander - optional
19. Get Buckwheat noodles/ noodles of your choice - enough for two

It's suitable for vegetarians and vegans. Can be halved or doubled to make as much as you need, and quantities can be tweaked without much detriment to the flavour. You can get eggless noodles in most Asian specialty supermarkets. Put the soup (dried or tinned) into a large saucepan.

Instructions to make Veggie noodle soup - vegan:

1. For the noodles: cook according to packet instructions but for 1-2 minutes less time than recommended.
2. Heat the oil in a pan (with a lid for later). Add the leek and two of the spring onions. Sauté until the leek starts to soften.
3. Add the ginger and garlic. Sauté for another 2-3 mins.
4. Add the mushrooms. Cook for 4-5 mins.
5. Add the star anise, broccoli and sweetcorn.
6. Add the stock. Put the lid on and simmer until the broccoli is just tender.
7. Add the cooked noodles to the pot. And sugar snaps and tatsoi/ pak choi/ leafy greens. And tofu if using. Stir through so the greens just start to wilt.
8. Turn off the heat. Add the tamari and lemon. Season.
9. Serve with the coriander/ chilli/ extra spring onions on top. Enjoy 😋

You can get eggless noodles in most Asian specialty supermarkets. Put the soup (dried or tinned) into a large saucepan. If using dried soup, boil the kettle and pour in the required amount of water. Add the noodles, ginger, miso paste and half the lime juice and. This hearty vegetable noodle soup is loaded with veggies, packed with flavor, and requires just one pot to make!

So that’s going to wrap it up with this exceptional food veggie noodle soup - vegan recipe. Thank you very much for reading. I’m sure that you can make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!