Vegan Stir-Fry Soup

Name: Vegan Stir-Fry Soup
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Ingredients: 500 grams mixed vegetables; 1 medium onion (fine diced.); 1 inch fresh ginger (grated or minced. Or a teaspoon of dried ginger.); 4 cloves garlic (fine chopped or minced. Or 1 teaspoon of garlic powder/paste.); 2 tablespoons soya sauce (I use Tamari soya sauce as its lower in sodium. Use more soya sauce to taste.); 200 grams rice noodles (dried. Or use 400g of fresh noodles, or shelf-stable ready-to-use Udon noodles.); 1 tablespoon Chinese 5 spice powder (Or curry powder/ similar spice blend.); 1.5 litres vegetable stock; 80 grams kale (either fresh or frozen. Or a different green vegetables. Although this is an optional addition. )

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Prep Time: 10 minutes

Cook Time: 15 minutes

Total: 25 minutes

Servings: 4

Author : Jacq

asian broth broth budget friendly

Ingredients

Remove All · Remove Spices · Remove Staples

500 grams mixed vegetables1 medium onion (fine diced.)1 inch fresh ginger (grated or minced. Or a teaspoon of dried ginger.)4 cloves garlic (fine chopped or minced. Or 1 teaspoon of garlic powder/paste.)2 tablespoons soya sauce (I use Tamari soya sauce as its lower in sodium. Use more soya sauce to taste.)200 grams rice noodles (dried. Or use 400 grams of fresh noodles, or shelf-stable ready-to-use Udon noodles.)1 tablespoon Chinese 5 spice powder (Or curry powder/ similar spice blend.)1.5 litres vegetable stock80 grams kale (either fresh or frozen. Or a different green vegetables. Although this is an optional addition.)

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