Better Than Chicken Noodle Soup
1 tablespoon olive oil
1 cup chopped onions
1 large carrot, sliced
4 tablespoons unsalted broth powder (recipe below)*
4 cups water
2 cups chopped bok choy (or spinach leaves)
1 cup chicken-style soy meat or seitan
salt and pepper to taste
ramen noodles (or pre-cooked pasta)
Unsalted Broth Powder (this makes a big batch, use 1 tablespoon per cup of water):
1 1/3 cup nutritional yeast flakes
3 tablespoons onion powder
1 tablespoon soy protein flour
1 tablespoon sugar
1 tablespoon garlic powder
1 tablespoon all purpose seasoning
1 teaspoon turmeric (for the unsalted broth powder)
Saute the onions and carrots in the olive oil in a large sauce pan until slightly tender and onions are starting to brown (may add a little water to help it along). Add the broth powder and water and let simmer for a few minutes. Next add the bok choy and veggie meat and salt & pepper to taste. Simmer for a few more minutes. Lastly, add the ramen noodles (or pre-cooked pasta) and simmer for a couple of minutes before taking off of the heat and covering. Let stand for a few minutes before serving. If you are using spinach, add that right before taking off of the heat.
If you want to increase the quantity, simply add more broth powder and water (using the ratio mentioned above) and increase the veggies & seasoning.
Visit me at VegSpinz! http://www.vegspinz.blogspot.com
Source of recipe: Developed from a modified version of Bryann Clark Grogan's Broth Powder recipe: http://veganfeastkitchen.blogspot.com/2008/02/homemade-veggie-broth-powd...
SO HOW'D IT GO?
A quick question from someone newish to vegan cooking...
Is the soy protien flour necessary in the broth recipe? Or can it be substituted or left out?
Pages