Soup

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VEGAN LEMONGRASS NOODLE SOUP

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VEGAN LEMONGRASS NOODLE SOUP

Personalize this lovely dish by garnishing with your favorite accompaniments. Add punch with chives, turn up the heat with chilies, or keep it mellow with sweet basil.

Noodle soup typically starts with a pre-made stock spiked with fish sauce and finished with crisp yet tender vegetables. This recipe skips the fish sauce for a vegan concoction. And, instead of cooking all the vegetables at the end, I incorporate half the veggies- cabbage, carrot, and tomato- into the water for a long simmer and create a flavorful broth. Then, I finish the soup by quick cooking veggies for some crunch. If, however, you use pre-made stock, you can add all the veggies at the end. 

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Mushroom Ramen Soup

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Mushroom Ramen Soup

This rich, "meaty" broth starts with mushrooms for depth and roasted onions & garlic for a touch of smoke. Rounding out the the complex flavors are fennel, cinnamon, anise, and clove. 

For quick weekday prep, make the broth the night before. Add the tofu to allow it to marinate in refrigerator overnight. The next day, just prepare the noodles, toss the remaining mushrooms into the stew, and simmer until just tender. Serve with the noodles and top with palate pleasing accompaniments.

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