Speedy Noodle Soup #OilFree | Quick & Healthy | SO VEGAN

tofu

🥗Healthier: tempeh

💰Cheaper: chickpeas

Chickpeas are cost-effective and provide protein.

mushrooms

🥗Healthier: zucchini

💰Cheaper: cabbage

Cabbage is less expensive and adds crunch.

soy sauce

🥗Healthier: tamari

💰Cheaper: salt

Salt is a budget-friendly seasoning alternative.

sesame oil

🥗Healthier: olive oil

💰Cheaper: vegetable oil

Vegetable oil is a more affordable cooking oil.

Slice shiitake mushrooms about half a centimeter thick.

In a pan, add a splash of vegetable stock and throw in the sliced mushrooms. Simmer for about 15 minutes on medium heat, adding more stock if they start to stick.

Cook the noodles according to the package instructions, then drain and set aside.

Dice a couple of garlic cloves and a thumb of ginger. Use a spoon to peel the ginger.

Chop half a carrot into matchsticks, slice red cabbage thinly, and slice spring onion diagonally.

Slice up a red chili, keeping the seeds for extra heat.

Remove the cooked mushrooms from the pan and start building the soup.

Add the remaining vegetable stock, chopped ginger, and garlic to the pan. Simmer for about 3 minutes on medium heat.

Add apple cider vinegar, maple syrup, and miso paste to the broth, stirring to dissolve the miso. Let it simmer for another 3 minutes.

Rinse the Pak choy and slice it in half, then add it to the broth for a couple of minutes along with the mushrooms.

To serve, place half of the noodles in each bowl, pour the mushroom broth on top, and add the Pak choy.

Decorate with sliced carrots, spring onion, red cabbage, and bean sprouts. Top with slices of red chili and a sprinkle of sesame seeds.

Finish with a handful of coriander for extra flavor.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens