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.
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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?
Update: Since I've posted this recipe, and have experimented more, I have come to the conclusion that you can simply use nutritional yeast, water, and seasonings to make a good broth. To add more depth of flavor, simply add veggies like carrots, tomatoes, celery, fresh herbs, etc. I don't buy veg broth or bouillion cubes anymore, since this is so simple. Great for making gravies and stews too! :)
good soup! i've never thought to put nutritional yeast in a brothy soup before, but it really works. I cut my veg chicken up into smaller chunks though. The bok choy was a good idea too.
I"ve used some of the extra broth mix instead of the seasoning packet in a rice noodle bowl, and it was a good way to get in flavor w/o the salt.
This soup received comments like "best soup I've ever had", "oh my God!" (with affection), and "when can I have this again?". That's pretty complimentary ;)b I did use regular chicken flavored veggie broth powder plus some extra nutritional yeast, that was really the only change though.
i made this last nite (scaled down for just me)...added celery to the onion/carrots, then just added in water and guessed on spice amounts...added in fake "chicken" strips, and green beans and mushrooms at the end...and some rainbow chard at the last minute...it was DELICIOUS!!! better than ANY chicken soup ive EVER had!! thank you!
i had it for dinner and it warmed me right up! perfect recipe for an icy day!
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?
I believe that the soy flour is meant to add some protein to the broth- it doesn't do much as a thickener since it's such a small amount. I know that other recipes have swapped it out with chickpea (garbanzo) flour.These are both higher protein, higher fat flours. I haven't tried it without, but as it is such a small amount, perhaps you can leave it out, mix up a small portion and taste it. Let us know what you find!
If you heat a small amount of chic pea flour and peanut oil in a pan it makes a fragrant nutty roux that you can add to the soup. You have to watch it closely because it burns easily.
I made this for dinner tonight without any soy flour. I thought the broth tasted good without it.
I used veggies i had in the house (carrots, onions, celery and green beans) and added whole wheat noodles. With a loaf of bread It was a very comforting dinner on this chilly rainy night. I also like how the broth mix didn't have any salt, and i could add it after the soup was finished.
Very good. I will be using this recipe to make soup again.
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?
I believe that the soy flour is meant to add some protein to the broth- it doesn't do much as a thickener since it's such a small amount. I know that other recipes have swapped it out with chickpea (garbanzo) flour.These are both higher protein, higher fat flours. I haven't tried it without, but as it is such a small amount, perhaps you can leave it out, mix up a small portion and taste it. Let us know what you find!
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?
the original recipe page that this author altered this recipe from suggests soymilk powder as a replacement. it is such a small amount though (since you only end up using 1tbsp of the powder mixture) that i would either leave it out or replace it with regular flour or cornstarch if i didnt have the soymilk powder either. go for it! it's only soup, you can't hurt it too bad..
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