Rice Noodle Soup *Vegetarian *Vegan

Hey everyone, it’s Brad, welcome to our recipe site. Today, we’re going to prepare a distinctive dish, rice noodle soup *vegetarian *vegan. It is one of my favorites. This time, I will make it a bit unique. This is gonna smell and look delicious.

Add salt, sugar, pepper, and stock, mix well. Add bok choy, wait until soften, turn off the fire. Rice noodles are a staple in Asian cooking. In China, wide rice noodles are cooked, then fried in a hot wok to make tasty chow fun; in Thailand, thin rice vermicelli makes an appearance alongside fried tofu and fresh mint inside cool rice-wrapper rolls; and in Vietnam, bo bun is a snack-time staple: Chilled rice noodles served in a bowl with grated carrot, cucumber, basil, crushed peanuts, and.

Rice Noodle Soup *Vegetarian *Vegan is one of the most favored of recent trending foods in the world. It’s simple, it is quick, it tastes yummy. It is appreciated by millions daily. They’re nice and they look fantastic. Rice Noodle Soup *Vegetarian *Vegan is something which I’ve loved my whole life.

To begin with this recipe, we have to first prepare a few components. You can cook rice noodle soup *vegetarian *vegan using 11 ingredients and 8 steps. Here is how you can achieve it.

The ingredients needed to make Rice Noodle Soup *Vegetarian *Vegan:
  1. Get 2 eggs (replace with tofu for vegan diet)
  2. Make ready 200 gr dry rice noodle (I use the large size one or kwetiaw)
  3. Get 3 bunches bokchoy
  4. Prepare 1 long red chili (chopped)
  5. Get 4 garlic cloves (finely chopped)
  6. Take 1⁄2 tsp salt
  7. Take 1⁄4 tsp pepper
  8. Take 1⁄4 tsp sugar
  9. Take 1⁄4 tsp stock (beef, chicken, or mushroom for vegan diet)
  10. Make ready 3 cups water
  11. Prepare 2 tbsp cooking oil

Ingredients of Rice Noodle Soup *Vegetarian *Vegan. Vary the stock—beef, chicken, or vegetable for degrees of intensity and complexity of flavor—and vary the vegetables with the season—root and cabbage family vegetables in the cool time of the year, leafy vegetables and summer squashes in the warm time of the year. This vegetarian soup is just like your basic chicken noodle soup only without meat and noodles. Rice soup has rice, ginger, garlic and turmeric for extra anti inflammatory properties and to combat viruses.

Instructions to make Rice Noodle Soup *Vegetarian *Vegan:
  1. Cut up bok choy, put aside.
  2. Pre-heat cooking oil in a pot, Add chopped garlics, cook for 3 mins. Add chopped chili, mix well.
  3. Add eggs, scramble them well or chopped tofu for vegan diet. Add salt, sugar, pepper, and stock, mix well.
  4. Add water, wait until boiling.
  5. Add bok choy, wait until soften, turn off the fire.
  6. In another pot, boil the water and cook rice noodle for 3 mins until soften, drain the water.
  7. Prepare bowl, put rice noodle in it, pour the soup on top of the noodle.
  8. Ready to serve.

This vegetarian soup is just like your basic chicken noodle soup only without meat and noodles. Rice soup has rice, ginger, garlic and turmeric for extra anti inflammatory properties and to combat viruses. We love to make a big batch of this healing soup and freeze some for the next time a cold hits the household. Vegetable Curry Soup with Rice Noodles (GF, Vegan) A delicious, easy-to-make Vegetable Curry Soup with Noodles, Coconut Milk & Potatoes! It is absolutely bursting with complex and bold flavors, but is unbelievably easy to make.

So that is going to wrap it up for this special food rice noodle soup *vegetarian *vegan recipe. Thanks so much for your time. I am confident that you will make this at home. There’s gonna be interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!