Asian Vegetable Noodle Soup

This Asian Vegetable Noodle Soup is full of healthy veggies, protein packed tofu and gluten free noodles. The perfect vegan meal for the cold season.

THE RECIPE

INGREDIENTS

• 8 cups water
• 2 tbsp better than bouillon no beef flavor*
• 2 tbsp low sodium soy sauce
• 1/4 tsp ground ginger
• 1 tbsp white miso
• 1 tsp sriracha or more to taste
• 4 cloves garlic diced
• 1/2 yellow onion julienned
• 1 bundle bok choy whites and greens separated and diced into bite sized pieces
• 2 cups white mushrooms sliced
• 1 package firm tofu drained and cut in squares
• 1 package shirataki fettuccine noodles drained and rinsed**
• OPTIONAL TOPPINGS: green onion, jalapeño, red pepper flakes

INSTRUCTIONS

1. Add water, bouillon, soy sauce, ginger, miso and sriracha to a large pot and bring to a boil.
2. Add garlic, onion, mushrooms and bok choy to pot and cook for 5 minutes. Carefully add tofu and noodles to pot and cook for an additional 3 minutes.
3. Taste and adjust seasonings if needed. Ladle soup into bowls and add optional toppings.

This recipe and image adapted from: www.thissavoryvegan.com

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