Soup’s On! Vegan Asian Noodle Soup


Soup! Not many foods are as universally enjoyed as soup. In most places around the world soup is enjoyed as a tasty, nutritious addition to lunch or dinner. Depending on the soup it can be the whole meal. It can be very economical, too. Often you can throw all the leftovers from your refrigerator into a pot and come out with a flavorful, colorful, tasty dish to feed the whole family.

Here’s what Robin Robertson, the creator of this recipe, has to say about soup.

“Among their many practical virtues, soups can be economical and usually taste even better when reheated the next day. Many soups are also masters of disguise. Take a basic brothy vegetable soup. You can serve it “as is,” brimming with colorful vegetables. Add cooked beans, pasta, and Italian seasonings, you’ll have a hearty minestrone. Blend that basic vegetable soup, and you’ll have an elegant “cream” soup ready to garnish with fresh herbs, croutons, or even fried leeks. Swirl in some curry paste for a taste of India. You can add cooked rice, Cajun spices, and cooked sliced vegan sausage for a gumbo-inspired soup. Or maybe stir in some ginger, hot sauce, and wontons for a lovely Asian variation.”

Tofu and rice noodles make this soup a meal in itself, and a kick of hot sauce will keep you extra warm on cold winter nights. Adjust the heat adding more or less hot sauce. Fresh lime and ginger bring pops of flavor to this incredible pot.

Vegan Asian Noodle Soup

Serves 4

What You Need:
8 ounces rice noodles
1 tablespoon vegetable oil
1 yellow onion, halved lengthwise and thinly sliced
2 garlic cloves, minced
2 teaspoons grated fresh ginger
2 tablespoons hoisin sauce
2 tablespoons soy sauce
5 cups vegetable broth or water
3/4 cup seitan or extra-firm tofu, cut into 2-inch x 1/4-inch strips
2 tablespoons rice vinegar
2 teaspoons Asian hot sauce
3 scallions, minced
1 cup fresh bean sprouts
1 cup chopped fresh cilantro

What You Do:
1. In a pot of boiling water, cook noodles until tender. Drain, rinse under cold water, and set aside.
2. In a large pot over medium-high heat, heat oil. Add onion, cover, and cook 5 minutes to soften. Stir in garlic and ginger and cook 30 seconds. Stir in hoisin sauce and soy sauce. Add broth and bring to a boil. Reduce heat to low and simmer 15 minutes.
3. Stir in seitan, reserved noodles, rice vinegar, and hot sauce, and simmer 5 minutes to heat through and develop the flavors. To serve, ladle into bowls and top each serving with scallions, bean sprouts, and cilantro. Serve hot.

Why not follow this tasty vegan soup with a luscious, delicious dessert from Claire Gosse’s Are You Sure That’s Vegan? (Desserts) Claire has spent many years perfecting vegan clones of non-vegan classic desserts. You can choose from 55 recipes including Key Lime Cheesecake, Nutty Oatmeal Chocolate Chip Cookies, Strawberry Lemon Pie, and Raspberry Cream Cheese Cupcakes. They’ve all been tested and loved by non-vegans. Claire also gives you some great baking tips and advice on using vegan products. Click the link to Are You Sure That’s Vegan? (Desserts) to see the beautiful photos and read the testimonials. Get some free recipes, too!

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