Best 2 Quick And Easy Vegan Noodle Soup Recipes

VEGETABLE NOODLE SOUP

Vegetable Noodle Soup image

This soup is just as good for dinner as it is for lunch -- it's warming and comforting and perfect for a rainy day.

Provided by Food Network Kitchen

Categories main-dish

Time 30m

Yield 4 servings, about 4 cups

Number Of Ingredients 12

Ingredients

2 tablespoons extra-virgin olive oil
1 rib celery, sliced (about 1 cup)
1 medium carrot, sliced (about 3/4 cup)
1 clove garlic, smashed
1/4 medium onion, about 1/2 cup
1/4 teaspoon kosher salt
1/3 cup orzo or other small pasta or egg noodles or broken up spaghetti
4 cups low-sodium chicken broth (1-quart box, or 2 cans)
Small handful fresh parsley leaves, basil or dill, chopped (about 2 tablespoons)
1/2 lemon, juiced (about 1 tablespoon)
Freshly ground black pepper
Serving suggestion: Whole-wheat crackers and cheese sticks.

Steps:

Heat the olive oil in a medium saucepan over medium heat; add all the vegetables, garlic and onion. Season with the salt, and cook until tender, about 6 minutes. Add the pasta and cook until slightly toasted and golden, about 2 minutes. Add broth, and bring to a boil over high heat. Cook, covered, until pasta is just tender, about 8 minutes.
Stir in whatever herb suits you (or your young eater) and lemon juice. Season with pepper and additional salt, to taste. Fill thermos, pack in a lunch sack with crackers and cheese sticks and send off to school.

QUICK NOODLE-VEGGIE BOWLS

Quick Noodle-Veggie Bowls image

This simple noodle bowl recipe is super adaptable. Feel free to swap out the mushrooms and snow peas for other quick-cooking veggies, such as broccoli, cabbage, or green beans.

Provided by Juliana Hale

Categories Pasta and Noodles Pasta by Shape Recipes

Time 20m

Yield 4

Number Of Ingredients 11

Ingredients

2 tablespoons vegetable oil
1 cup sliced fresh mushrooms
1 cup snow peas
¾ cup shredded carrot
4 medium (4-1/8" long)s green onions, sliced
1 clove garlic, minced
¼ cup reduced-sodium soy sauce
1 teaspoon white sugar
¼ teaspoon cayenne pepper
8 ounces cooked spaghetti
1 tablespoon toasted sesame seeds

Steps:

Heat oil in a skillet over medium-high heat. Add mushrooms, snow peas, carrot, and green onions. Cook, stirring, until crisp-tender, about 4 minutes. Add garlic; cook 1 minute more.
Stir together soy sauce, sugar, and cayenne in a small bowl; pour into skillet. Add cooked spaghetti and toss to coat. Cook until heated through, about 1 minute. Sprinkle with toasted sesame seeds.

Nutrition Facts : Calories 194.4 calories, Carbohydrate 25 g, Fat 8.4 g, Fiber 3.3 g, Protein 5.8 g, SaturatedFat 1.3 g, Sodium 551.5 mg, Sugar 4 g

Tips:

When choosing noodles, opt for rice noodles or soba noodles for a gluten-free option.
For a heartier soup, add tofu or tempeh.
To make the soup more flavorful, add a variety of vegetables, such as carrots, celery, onion, and garlic.
If you want a spicy soup, add some chili peppers or Sriracha sauce.
For a creamy soup, add some coconut milk or cashew cream.
Garnish the soup with fresh herbs, such as cilantro or basil.

Conclusion:

Vegan noodle soup is a delicious and versatile dish that can be tailored to your own taste preferences. With a few simple ingredients, you can create a satisfying and healthy meal that is perfect for any occasion. So next time you're looking for a quick and easy vegan meal, give this noodle soup a try!