Easy 2-Minute Vegan Noodle Soup
I LOVE soup and when I say love I mean it. I will eat it any time of the year - even when it's scorching out. I also throughly love making soups, but as easy as they are sometimes easy doesn't equal quick.
This recipe is a game changer. It's not only easy peasy but super quick. Also, instead of a broth packet full of processed junk like you'd fine in typical instant noodle soups - this recipe has a flavorful broth that's made with whole foods and simple ingredients that your body will absorb.
I found this recipe from Chef Cynthia Louise's site. I altered it a little bit for my taste and what I had on hand, but feel free to use her recipe as is if you have the ingredients!
Here's what you'll need:
• 1 Tbsp minced ginger
• 1 tsp olive oil
• 3-4 Tbsps liquid aminos
• 1 packet vermicelli rice noodles, or noodles of your choice
• the noodles I had were broken into 6 "packs" within one package. I used 2 out of the 6.
• Salt + pepper to taste
• 1/2 tsp garlic powder
• 1/4 tsp cayenne pepper (optional)
• Veggies of choice (I used green onions, yellow peppers, zucchini, asparagus, and broccolini)
1. Fill a pot with water and put on medium-high heat. My pot needed 7 cups of water.
2. Add the ginger and olive oil and stir to combine.
3. Add the liquid aminos, garlic, and cayenne (if using) and stir until mixed.
4. Season with salt and pepper. I didn't need much salt because the liquid aminos are salty enough.
5. Add the noodles and bring to a boil. When the noodles are almost done (about 2 minutes for mine), add the veggies and cook until the noodles are ready.
6. Serve! Feel free to garnish with any herbs you might have on hand.