VEGAN RAMEN
Enjoy this vegan ramen for a tasty midweek meal in just 25 minutes. Dried mushrooms and miso paste give the broth plenty of umami flavour
Provided by Cassie Best
Categories Dinner, Main course, Soup, Supper
Time 25m
Number Of Ingredients 16
Steps:
- Crush the garlic with the back of a big knife, then put it in a saucepan with the ginger, miso, neri goma, mushrooms, stock and soy. Bring to a gentle simmer, cover and bubble for 5 mins until the ginger is soft. Strain into a clean pan and discard everything left in the strainer.
- Meanwhile, cook the tofu. Toss it in the cornflour and heat the oil in a frying pan. Fry for a few mins on each side, being careful as you turn it that it doesn't fall apart. Cook the noodles for 1 min less than pack instructions, so they retain a little bite. Drain and leave in the pan with a little cooking water so they don't stick together.
- Add the pak choi and whites of the spring onions to the broth and gently reheat for 1-2 mins until the greens have just wilted.
- Divide the noodles between two deep bowls, ladle over the broth and veg. Top with the tofu, beansprouts, carrot and ginger matchsticks, green parts of the spring onions and a drizzle of sesame oil, plus the other toppings, if you like.
Nutrition Facts : Calories 556 calories, Fat 19 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 69 grams carbohydrates, Sugar 9 grams sugar, Fiber 9 grams fiber, Protein 22 grams protein, Sodium 3.92 milligram of sodium
VEGAN CHICKPEA NOODLE SOUP
Chickpea noodle soup is quick and easy vegan comfort food at its finest. Don't shy away from browning the vegetables in the second step. It adds a lot of flavor. And make sure to use a really good vegetable broth.
Provided by Taylerand20
Categories Soups, Stews and Chili Recipes Soup Recipes Noodle Soup Recipes
Time 1h
Yield 10
Number Of Ingredients 13
Steps:
- Warm olive oil in large, heavy pot over medium-high heat. Add carrots, celery, and onion and cook, stirring only occasionally, until lightly browned in spots and starting to get tender, about 10 minutes. Stir in garlic and cook 1 minute more.
- Add broth, herbes de Provence, bay leaves, and black pepper to the pot with the vegetables and bring to a boil. Simmer, uncovered, for 10 minutes.
- While broth simmers, bring a pot of well-salted water to a boil and cook noodles until tender but still firm to the bite, about 7 minutes or according to package directions. Drain and toss noodles with a small amount of oil to prevent sticking.
- Remove soup from heat and stir in chickpeas, parsley, and lemon juice. Ladle soup into bowls, adding noodles to each bowl right before serving.
Nutrition Facts : Calories 276.4 calories, Carbohydrate 47.4 g, Cholesterol 28.2 mg, Fat 5.6 g, Fiber 6 g, Protein 9.4 g, SaturatedFat 0.9 g, Sodium 753.7 mg, Sugar 6.2 g
EASY NOODLE SOUP
This quick and easy soup is the perfect lunchtime meal for kids - satisfying and healthy too
Provided by Good Food team
Categories Lunch, Main course
Time 25m
Number Of Ingredients 9
Steps:
- Put stock, ginger, garlic, soy sauce and sugar in a saucepan, then heat. Simmer for 5 mins. Take off the heat, pour into a microwave-safe bowl, then cool. Throw in chicken and veg, cover, then chill for up to a day.
- When ready to eat, remove from fridge, then add the cooked noodles. Microwave on High for 2 mins, stir, then cook for 1 min more or until piping hot. Divide between two bowls or mugs, sprinkle with spring onions and add the lime juice.
Nutrition Facts : Calories 241 calories, Fat 4 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 36 grams carbohydrates, Sugar 7 grams sugar, Fiber 2 grams fiber, Protein 18 grams protein, Sodium 2.03 milligram of sodium
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