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Super quick and easy vegan noodle soup – gluten free

I eat this at least once a week now. It is so simple, tasty, filling and cheap!

It’s all about the broth for this one. You could make a large patch of the broth and freeze for next time as well.
I recommend tweaking to your taste buds. Some days I feel like a heap of chilli and some days the smallest amount is more then enough. Same goes with sweetness and saltiness.

Anywho, this is the most recent one I have made. I hope you enjoy it as much as I did lounging it up with a good book on a rainy day.

This makes enough for one, either Pho noodles and Vermicelli Rice Noodles. I prefer Pho noodles for this dish.

Ingredients:
100 grams rice noodles
Approx one lite water
2 garlic cloves crushed
Tbl miso paste
Tbl chives, paprika and sesame seeds
1 vegetable stock cube( I like Massel Ultracubes Salt Reduced Vegetable)
Pepper to taste
Tbl Kecap Manis – or sweet soy sauce
1 carrot sliced
Toppings:
Chilli sauce of choice
Soy sauce to taste
Spring onion for serving

Directions:
Bring all ingredients, except noodles, to a boil.
Reduce heat and let simmer for 15 – 20 mins. Add noodles and cook for a further 5 – 10 mins depending on how you like your noodles.
Remove from heat serve in a big bowl topped with your Soy sauce and spring onion and chilli sauce of choice.
Done!

soup one.jpg

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