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vegan chicken noodle soup

December 18, 2012

Serves 2 generously
Prep time: about 12 mins

Vegan chicken noodle soup
Am I the last British vegan to discover that the cheapo instant chicken noodles in Sainsbury’s are animal-free?  I am so happy.  They cost 11p a packet!  Delighted.

While trying hard not to think about the scary laboratory-born chemical compounds in the seasoning mix, I made this otherwise healthy, totally chickeny vegan noodle soup.

If you can’t get hold of Sainsbury’s value noodles you can make this soup with other quick-cook noodles, wheat or rice or whatever you have to hand, and vegetable stock.  A tablespoon of miso at the end would give it a nice kick.  If you do make it with the Sainsbury’s noodles don’t add miso as it will overpower the chicken flavour.

Less than 15 minutes from start to finish; two bowls of comforting, slurpy loveliness.  What more could anyone ask for?  Apart from all-natural ingredients.  Well, nothing in life is perfect you know.

Ingredients

Sainsbury’s Basics chicken flavour instant noodles, two packets (you will need the seasoning sachets from both packets but you’ll only use the noodles from one packet)
Firm tofu, 200g, cut into 2cm cubes
1 tsp toasted sesame oil
Garlic, one clove, finely chopped
Ginger, one thumb-sized piece, peeled and grated
3 spring onions, sliced
2-3 of your choice of mushroom, sliced
1-2 leaves of spring greens, kale, or whatever you have to hand, shredded
2 tbsp sweetcorn
Soy sauce to taste
To garnish: fresh coriander, toasted sesame seeds

Fry the garlic and ginger very gently in the sesame oil for 1-2 minutes until fragrant.  Then add 750ml boiling water and both packets of noodle seasoning.  Gently lower the cubed tofu in and let simmer for 5 minutes.

Add the rest of the vegetables and one packet’s worth of noodles (save the others for a stir fry or what have you).  Simmer for a further five minutes until the noodles are done.  Season with soy sauce to taste (you can afford to be generous), ladle into large bowls and garnish with coriander leaves and toasted sesame seeds.

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3 Comments
  1. Reblogged this on My Vegetarian/Vegan Journey and commented:
    Looks Delicious! I will definitely be making this dish!

  2. pinkadele permalink

    Can you believe they are 35p now!

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