Chinese Noodle Soup

4 c veggie broth

2 c water (or more or less depending on how soupy you want your soup)

2 stalks celery, thinly sliced

2 carrots, thinly sliced

1 bell pepper, cut into bit sized pieces

2 bunches scallions, whites diced & greens cut on bias

8 oz mushrooms, sliced

2-3 cloves garlic, sliced thin

1 inch fresh ginger, sliced thin

1 bunch greens, ribbon cut (I used chard)

1/4 c soy sauce (I used tamari)

4-8 oz thin noodles (I used 6 oz soba noodles)

Saute hard veggies (celery, carrot and bell pepper) in a little bit of broth until tender. About 10 minutes. (You could also saute in oil. I suggest sesame oil for a nice flavor kick.) Add remaining broth and desired amount of water. Add mushrooms, scallions (both whites and greens), garlic and ginger. Bring mixture to a boil. Add noodles and cook until al dente. Turn off heat or reduce to very low and add soy sauce and wilt in greens. Serve immediately.  

Click here for nutritional information.

One response

  1. Pingback: Chinese Noodle Soup Bowls | Veggie V's Vegan Adventure

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