Vegan Noodle Soup

This Vegan Noodle Soup is a delightful and comforting blend of umami-rich broth, tender noodles, and an array of flavorful vegetables that mimic the essence of seafood. Perfect for a cozy meal, it brings the taste of Chinese cuisine right to your table without any animal products.

Ingredients

• Rice noodles - 100 grams
• Vegetable broth - 500 milliliters
• Shiitake mushrooms - 100 grams, sliced
• Nori sheets - 2, torn into pieces
• Tofu - 150 grams, cubed
• Green onions - 2, sliced
• Garlic - 2 cloves, minced
• Ginger - 1 tablespoon, grated
• Soy sauce - 2 tablespoons
• Sesame oil - 1 tablespoon
• Carrots - 1 medium, julienned
• Snow peas - 100 grams, trimmed
• Lime - 1, juiced
• Cilantro - a handful, for garnish

Steps

1. Cook the rice noodles according to package instructions, then drain and set aside.
2. In a large pot, heat the sesame oil over medium heat and add the minced garlic and grated ginger, sautéing for about 1 minute until fragrant.
3. Add the sliced shiitake mushrooms and carrots to the pot, cooking for another 3-4 minutes until they start to soften.
4. Pour in the vegetable broth and bring to a gentle simmer. Add the soy sauce, torn nori pieces, and cubed tofu.
5. Simmer for about 10 minutes, allowing the flavors to meld together.
6. Add the snow peas and cooked rice noodles to the pot, cooking for an additional 2-3 minutes until everything is heated through.
7. Remove from heat and stir in the lime juice. Serve hot, garnished with sliced green onions and fresh cilantro.

Nutrition

• Calories: 320
• Protein: 15 g
• Carbs: 50 g
• Fiber: 5 g
• Sugar: 4 g
• Sodium: 800 mg
• Cholesterol: 0 mg
• Total Fat: 10 g
• Saturated Fat: 1 g
• Unsaturated Fat: 9 g
• Water: 0.5 L

Health Benefits

• Rich in antioxidants from shiitake mushrooms, supporting immune health.
• High in fiber from vegetables, promoting digestive health.

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