ASIAN VEGETABLE NOODLE SOUP

Asian Vegetable Noodle Soup | This Savory Vegan | V GF

Ingredients

  • 8 cups water
  • 2 tbsp better than bouillon no beef flavor*
  • 2 tbsp low sodium soy sauce
  • 1/4 tsp ground ginger
  • 1 tbsp white miso
  • 1 tsp sriracha or more to taste
  • 4 cloves garlic diced
  • 1/2 yellow onion julienned
  • 1 bundle bok choy whites and greens separated and diced into bite sized pieces
  • 2 cups white mushrooms sliced
  • 1 package firm tofu drained and cut in squares
  • 1 package shirataki fettuccine noodles drained and rinsed**
  • OPTIONAL TOPPINGS: green onion, jalapeño, red pepper flakes

Instructions

  1. Add water, bouillon, soy sauce, ginger, miso and sriracha to a large pot and bring to a boil.
  2. Add garlic, onion, mushrooms and bok choy to pot and cook for 5 minutes. Carefully add tofu and noodles to pot and cook for an additional 3 minutes.
  3. Taste and adjust seasonings if needed. Ladle soup into bowls and add optional toppings.


source https://5minutesrecipesusa.blogspot.com/2018/10/asian-vegetable-noodle-soup.html

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