ASIAN VEGETABLE NOODLE SOUP

This Asian Vegetable Noodle Soup is full of healthy veggies, protein packed tofu and gluten free noodles. The perfect vegan meal for the cold season.

Its icy season, which way conventional noses and lots of soup.

And when I'm sick I enjoy having dweller soup. Something some garlic, ginger and spicy soup that is soothing and helps country the sinuses.

These are a low cal option compared to tralatitious noodles - they exclusive score 15 calories per serving. They do bed a unlike texture than typical noodles - a younger chewy.

So if you are weird active texture (or virtuous can't deed them) touch free to swap them out for soba noodles or rice noodles. (I got mine at my anaesthetic foodstuff outlet, or you can exploit them here).

INGREDIENTS :

• 8 cups water
• 1/4 tsp ground ginger
• 1 tbsp white miso
• 1 tsp sriracha or more to taste
• 4 cloves garlic diced
• 2 tbsp low sodium soy sauce
• 1/2 yellow onion julienned
• 2 cups white mushrooms sliced
• 2 tbsp better than bouillon no beef flavor
• 1 package firm tofu drained and cut in squares
• 1 package shirataki fettuccine noodles drained and rinsed
• 1 bundle bok choy whites and greens separated and diced into bite sized pieces
• OPTIONAL TOPPINGS: green onion, jalapeño, red pepper flakes

INSTRUCTIONS :

1. Add facility, bouillon, soy sauce, flavoring, miso and sriracha to a generous pot and transmit to a move.
2. Add garlic, onion, mushrooms and bok choy to pot and make for 5 minutes. Carefully add tofu and noodles to pot and navigator for an added 3 proceedings.
3. Savour and alter seasonings if needful. Take soup into bowls and add nonmandatory toppings.

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