Easy Vegetable Noodle Bowl

Cold weather = soup weather. Soup is mandatory in the fall and winter months that we’re heading into. It’s slowly starting to feel like fall around here. Today I wore long sleeves with my shorts and flip-flops…hehe. Even though I make fun of Florida’s wimpy weather, it really does get cold here…really it does.

This soup-noodle hybrid is perfect for these cooler days. An array of veggies cooked in an broth with asian flavor accents, then poured over almost-instant rice noodles.

This steaming bowl is literally overflowing with color and flavor and lots of noodles! I overestimated the size of my bowl, underestimated my number of noodles, and ended up with a soupy spill. So choose a big bowl for this feast.

Just 10 minutes! The rice noodles cook in less than 5 minutes, the veggies cook in less than 10, and eating time will vary depending on the utensil you choose. I can say from experience, that if you go with chopsticks you’re going to be there a while.

Easy Vegetable Noodle Bowl

Serves 1 hungry vegan

1 cup vegetable stock

1 cup water

2-4 tbsps coconut aminos (or soy sauce/tamari/nama shoyu)

1 stalk green onion

1/4 inch chunk fresh ginger

2 heads baby bok choy

1 cup mushrooms

1/2 of a carrot

4 oz. rice noodles (I used Thai Kitchen Thin Rice Noodles)

  1. Cook your noodles following the instructions on the package.
  2. Drain the noodles and put them in the bottom of your big soup bowl.
  3. Chop your veggies, mince your ginger, and dice your green onion.
  4. In a nonstick saucepan, cook the ginger and green onion over high heat for 1-2 minutes. Stir constantly.
  5. Add the mushrooms and carrots and cook for another 1-2 minutes. Keep on stirring.
  6. Add the stock, water, and baby bok choy. Cover and cook for about 5 minutes on medium heat.
  7. Pour the broth and veggies over the noodles and feast!


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