ASIAN VEGETABLE NOODLE SOUP

Once you have your broth boiling you are going to add all of your veggies – garlic, onions, mushrooms, bok choy – and tofu.
Once the veggies are tender you will add in the noodles.

I used shirataki fettuccine noodles.
These are a low cal option compared to traditional noodles – they only have 15 calories per serving. They do have a different texture than typical noodles – a little chewy.
So if you are weird about texture (or just can’t find them) feel free to swap them out for soba noodles or rice noodles. (I got mine at my local grocery store, or you can find them here).

This soup is very versatile.
Season your broth to your spice preference.
Don’t like certain veggies? Swap them out for something different. Feel free to make this your own.
And stay healthy this winter my friends!

Ingredients

• 8 cups water
• 2 tbsp. better than bouillon vegetarian 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. .......................................

for full instruction please see : www.thissavoryvegan.com

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