Hey everyone, hope you are having an amazing day today. Today, I’m gonna show you how to make a special dish, rice noodle soup *vegetarian *vegan. It is one of my favorites food recipes. For mine, I will make it a bit unique. This is gonna smell and look delicious.
Rice Noodle Soup *Vegetarian *Vegan is only one of the most popular of current trending foods on earth. It is easy, it is fast, it tastes yummy. It’s appreciated by millions daily. Rice Noodle Soup *Vegetarian *Vegan is something that I have loved my entire life. They are fine and they look fantastic.
Rice noodles are a staple in Asian cooking. It is spicy, salty and slightly sour with the fragrance of sesame, with a thicker soup than the usual clear noodle soup stocks and I love the creamy colour and texture which comes from the sesame paste (or tahini), corn starch and the starch from cooking the noodles. These vegan rice noodles are a healthy and flavorful stir fry with mushrooms, red peppers, snow peas, and a sweet and spicy sauce.
To get started with this particular recipe, we have to prepare a few ingredients. You can have rice noodle soup *vegetarian *vegan using 11 ingredients and 8 steps. Here is how you cook that.
The ingredients needed to make Rice Noodle Soup *Vegetarian *Vegan:
- Prepare 2 eggs (replace with tofu for vegan diet)
- Make ready 200 gr dry rice noodle (I use the large size one or kwetiaw)
- Prepare 3 bunches bokchoy
- Prepare 1 long red chili (chopped)
- Take 4 garlic cloves (finely chopped)
- Prepare 1/2 tsp salt
- Take 1/4 tsp pepper
- Prepare 1/4 tsp sugar
- Get 1/4 tsp stock (beef, chicken, or mushroom for vegan diet)
- Prepare 3 cups water
- Prepare 2 tbsp cooking oil
Vermicelli noodles get an extra boost of nutrition by using brown rice instead of white. This recipe combines stir fried shiitake mushrooms with bok choy and bean sprouts for added crunch, plus chilies for a slight kick. For a completely vegetarian version, replace the fish sauce with either vegetarian fish sauce or soy sauce. Warm rice noodles and julienned strips of carrot, broccoli, red pepper, are studded with mango pieces and then drizzled with a citrusy, spicy sauce.
Steps to make Rice Noodle Soup *Vegetarian *Vegan:
- Cut up bok choy, put aside.
- Pre-heat cooking oil in a pot, Add chopped garlics, cook for 3 mins. Add chopped chili, mix well.
- Add eggs, scramble them well or chopped tofu for vegan diet. Add salt, sugar, pepper, and stock, mix well.
- Add water, wait until boiling.
- Add bok choy, wait until soften, turn off the fire.
- In another pot, boil the water and cook rice noodle for 3 mins until soften, drain the water.
- Prepare bowl, put rice noodle in it, pour the soup on top of the noodle.
- Ready to serve.
The perfect vegan meal for the cold season. Its cold season, which means stuffy noses and lots of soup. And when I'm sick I love having asian soup. Something about garlic, ginger and spicy broth that is soothing and helps clear the sinuses. A delicious Easy Vegan Ramen Noodle Soup that is actually healthy, vegan, oil-free and full of fresh ingredients like ginger, garlic and green onions!
So that’s going to wrap it up with this exceptional food rice noodle soup *vegetarian *vegan recipe. Thanks so much for your time. I’m confident you will make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
