Beef-less Noodle Soup

Beef-less Noodle Soup is a comforting vegan twist on a classic Chinese dish, featuring rich flavors and a medley of fresh vegetables. Perfectly cooked noodles are enveloped in a savory broth, making it a delightful meal for anyone seeking a plant-based option.

Ingredients

• Rice noodles - 150 grams
• Vegetable broth - 600 ml
• Soy sauce - 2 tablespoons
• Sesame oil - 1 tablespoon
• Fresh ginger - 1 teaspoon, grated
• Garlic - 2 cloves, minced
• Shiitake mushrooms - 100 grams, sliced
• Carrot - 1 medium, julienned
• Bok choy - 150 grams, chopped
• Green onions - 2, sliced
• Cilantro - a handful, chopped
• Lime - 1, juiced
• Red chili flakes - 1/2 teaspoon (optional)

Steps

1. Cook the rice noodles according to package instructions, then drain and set aside.
2. In a pot, heat the sesame oil over medium heat. Add the minced garlic and grated ginger, sautéing for 1-2 minutes until fragrant.
3. Add the sliced shiitake mushrooms and julienned carrot to the pot, cooking for another 3-4 minutes until the mushrooms are tender.
4. Pour in the vegetable broth and soy sauce, bringing the mixture to a simmer.
5. Add the chopped bok choy and cook for an additional 3-5 minutes until wilted.
6. Stir in the lime juice and red chili flakes (if using) to enhance the flavor.
7. Divide the cooked rice noodles into two bowls and ladle the hot broth and vegetables over the noodles.
8. Garnish with sliced green onions and chopped cilantro before serving.

Nutrition

• Calories: 350
• Protein: 10 g
• Carbs: 60 g
• Fiber: 5 g
• Sugar: 3 g
• Sodium: 800 mg
• Cholesterol: 0 mg
• Total Fat: 7 g
• Saturated Fat: 1 g
• Unsaturated Fat: 6 g
• Water: 0.6 L

Health Benefits

• Rich in antioxidants from vegetables, which can help reduce inflammation.
• Provides a good source of plant-based protein and fiber, promoting digestive health.

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