Last Night May Have Been The First Snow Fall For Many Of Us, And Here's A Recipe For Vegan Chicken Noodle Soup To Keep You And Your Kids Warm On These Snowy Days.
Last night may have been the first snow fall for many of us, and here's a recipe for vegan chicken noodle soup to keep you and your kids warm on these snowy days. Personally I would have gone for seitan over tofu in this dish, but then again I'm not a world class chef.
Last night may have been the first snow fall for many of us, and here's a recipe for vegan chicken noodle soup to keep you and your kids warm on these snowy days. Â Personally I would have gone for seitan over tofu in this dish, but then again I'm not a world class chef.
Heat the oil in a large soup pot.Â Add the celery, carrots, garlic, onion, and about 2 tablespoons water.Â Cover and sweat over medium heat for about 10 minutes, or until the vegetables begin to soften.
Add the water withÂ bouillon cubes, seasoning and driedÂ dill.Â Bring to a rapid simmer.Â Lower the heat, cover, adÂ simmer gently for 15 minutes, or until the vegetables are tender.
Raise the heat and bring to a more vigorous simmer.Â Add the noodles andÂ simmer steadily for 5 to 8 minutes, or untilÂ al dente.
Stir in the dicedÂ tofu, then season withÂ salt andÂ pepper.Â Serve at once.Â As the soup stands, the noodles quickly absorb the liquid.Â If you plan on having leftovers of the soup, add a cup or so additional water before storing, and adjust the seasoning.Â This way the soup can develop more flavor as it stands.
You can useÂ vermicelli or angel hair, broken into 1 1/2Â inch pieces;Â soba noodles are good too, if you want something a bit more nourishing or assertive.Â Fine, round noodles such asÂ anellini are also good.
157 Calories; 5g Total Fat; 7g Protein; 2g Fiber; 21 g Carbohydrate; 0 mg Cholesterol; 163 mg Sodium.