Homestyle Noodle Soup Veganvegetarian Recipes

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MEAL IN A BOWL - NOODLE SOUP - FOR 1 DOUBLE FOR 2 (VEGETARIAN)

Make and share this Meal in a Bowl - Noodle Soup - for 1 Double for 2 (Vegetarian) recipe from Food.com.

Provided by Derf2440

Categories     Lunch/Snacks

Time 11m

Yield 1 serving(s)

Number Of Ingredients 7



Meal in a Bowl - Noodle Soup - for 1 Double for 2 (Vegetarian) image

Steps:

  • Heat the oil in a medium pan.
  • Add the mushroom, garlic, red pepper and broccoli and stir fry until the veggies are beginning to soften, about 4 minutes.
  • Stir in the contents of the flavouring from the noodle pack and pour over the boiling water.
  • Add the noodles and cook for 2 minutes until just tender and boiling hot.

1 teaspoon vegetable oil
4 -5 mushrooms, sliced
1 garlic clove, smashed
1/2 red pepper, deseeded and cut into strips
1 stalk broccoli, broken into florets
1 (7 1/2 ounce) package udon noodles (Asian or ethnic section of supermarket) or 1 (7 1/2 ounce) package yakisoba noodles (Asian or ethnic section of supermarket)
1 1/4 cups boiling water

HOMESTYLE NOODLE SOUP (VEGAN/VEGETARIAN)

I'd been looking for a while for a good, wholesome and tasty chicken noodle soup without the chicken. Many of my friends are vegans and vegetarians, and since soup is my favorite comfort food, I thought that that having some dishes in my repertoire to cook for them was important. This is one of the best chicken noodle soup recipes, in my opinion, and the great thing about it is that it can easily be enjoyed by both vegetarians and meat-eaters alike. I made it by blending a couple old-fashioned chicken noodle and vegetarian noodle recipes with my own and doing multiple taste-tests. See my original Homestyle Noodle Soup recipe for the poultry-lovers version!

Provided by Lady Danio

Categories     Clear Soup

Time 45m

Yield 8 , 8 serving(s)

Number Of Ingredients 15



Homestyle Noodle Soup (Vegan/Vegetarian) image

Steps:

  • In large saucepan, heat oil over medium heat. Add onions, carrots, garlic and celery and saute, stirring occasionally, for five minutes or until vegetables have softened.
  • Add vegetable broth and seasonings to pot. Bring to a boil, then reduce heat to low and simmer, uncovered, for 20 minutes. Add noodles to soup and cook for another 10 minutes, or until noodles are tender.
  • Taste to adjust seasonings, in necessary, and stir in spinach. Simmer for minutes to blend flavors before serving.

1 tablespoon olive oil
1 medium onion, chopped
2 medium carrots, chopped
2 garlic cloves, minced
1 celery, diced
1/8 teaspoon thyme, dried
1/8 teaspoon basil, dried
6 cups vegetable stock
1 bay leaf
1/8 teaspoon parsley, dried
1/4 teaspoon turmeric, dried
1 pinch sea salt (to taste)
5 peppercorns
8 ounces fettuccine, broken into small, thumb-sized lengths
1/3 cup spinach, frozen (optional)

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