This recipe was so satisfying on a frigid day, and I wanted to share this vegan, gluten-free alternative to Chicken Noodle Soup.
Enough extra virgin olive oil to coat pan
1 leek, chunky-chopped
3 cloves of garlic, minced
4 stalks of bok choy, rough-cut
1 purple or daikon radish, cubed
1 carrot, cubed
1 package of wide rice noodles
1 block of firm tofu, cubed
Enough vegetable broth to cook noodles
Bragg’s Amino Acids, or tamari, to taste
Seaweed flakes, to taste
Sea salt and pepper, to taste
Ground ginger, to taste
Ground sage, to taste
Chili paste, to taste (optional)
- In a large enough pot to cook noodles, melt the leeks and some sea salt in the oil over low-medium heat until they get creamy-looking. Toss in the garlic, radish, and carrot, along with some ginger and sage. Cook until a little softer.
- Add in the bok choy and cover the vegetables with enough stock to cook noodles in. Cover the pot and bring mixture to a boil.
- Add the rice noodles and Amino Acids. Cook the noodles right in the soup, until tender.
- Add tofu, chili paste, seaweed flakes, and more salt and pepper to taste.
It’s even better on the second time around.