Rice Noodle Soup *Vegetarian *Vegan
Rice Noodle Soup *Vegetarian *Vegan

Hey everyone, it is John, welcome to my recipe site. Today, I’m gonna show you how to make a special dish, rice noodle soup *vegetarian *vegan. One of my favorites. This time, I’m gonna make it a little bit unique. This is gonna smell and look delicious.

It's been a little while since I've made a vegan dinner recipe for the blog, but never fear. this rice noodle stir fry was worth the wait. White miso-based rice noodles with sweet asparagus, green beans, spinach & warming ginger. Our zen garden vegetable noodles are gluten-free and vegan!

Rice Noodle Soup *Vegetarian *Vegan is one of the most well liked of current trending meals in the world. It is enjoyed by millions every day. It is easy, it’s quick, it tastes yummy. Rice Noodle Soup *Vegetarian *Vegan is something which I’ve loved my whole life. They are nice and they look fantastic.

To get started with this particular recipe, we have to prepare a few components. You can have rice noodle soup *vegetarian *vegan using 11 ingredients and 8 steps. Here is how you cook it.

The ingredients needed to make Rice Noodle Soup *Vegetarian *Vegan:
  1. Get 2 eggs (replace with tofu for vegan diet)
  2. Make ready 200 gr dry rice noodle (I use the large size one or kwetiaw)
  3. Take 3 bunches bokchoy
  4. Make ready 1 long red chili (chopped)
  5. Make ready 4 garlic cloves (finely chopped)
  6. Make ready 1/2 tsp salt
  7. Take 1/4 tsp pepper
  8. Take 1/4 tsp sugar
  9. Prepare 1/4 tsp stock (beef, chicken, or mushroom for vegan diet)
  10. Take 3 cups water
  11. Get 2 tbsp cooking oil

Something about garlic, ginger and spicy broth that is soothing and helps clear the sinuses. It is spicy, salty and slightly sour with the fragrance of sesame, with a thicker soup than the usual clear noodle soup stocks and I love the creamy colour and texture which comes from the sesame paste (or tahini), corn starch and the starch from cooking the noodles. Vermicelli noodles get an extra boost of nutrition by using brown rice instead of white. This recipe combines stir fried shiitake mushrooms with bok choy and bean sprouts for added crunch, plus chilies for a slight kick.

Instructions to make Rice Noodle Soup *Vegetarian *Vegan:
  1. Cut up bok choy, put aside.
  2. Pre-heat cooking oil in a pot, Add chopped garlics, cook for 3 mins. Add chopped chili, mix well.
  3. Add eggs, scramble them well or chopped tofu for vegan diet. Add salt, sugar, pepper, and stock, mix well.
  4. Add water, wait until boiling.
  5. Add bok choy, wait until soften, turn off the fire.
  6. In another pot, boil the water and cook rice noodle for 3 mins until soften, drain the water.
  7. Prepare bowl, put rice noodle in it, pour the soup on top of the noodle.
  8. Ready to serve.

I wish I could say that I'm one of those people who has my meal plan for the coming week beautifully laid out by Sunday evening, ready for an efficient, once a week (ha!) trip to the grocery store. Warm rice noodles and julienned strips of carrot, broccoli, red pepper, are studded with mango pieces and then drizzled with a citrusy, spicy sauce. Roughly chop and add the spinach along with the noodles. Toss well to warm through, then tear in most of the coriander leaves. Garlic and veggies cooked to golden, then herbs, flavors and broth simmered with cooked chickpeas and rice!

So that is going to wrap it up for this exceptional food rice noodle soup *vegetarian *vegan recipe. Thanks so much for your time. I am confident that you will make this at home. There is 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 family, colleague and friends. Thanks again for reading. Go on get cooking!