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