Intro: Hearty Mixed Vegetable Noodle Soup - Vegan & Gluten Free
There are days when I crave a home-made soup with all kinds of delicious vegetables and noodles. The humble noodle soup dish is a staple in Asian cuisine, and is manifested across various Asian countries – from Japanese ramen soup, Chinese wanton noodle soup to Vietnamese pho noodle soup. Join me as I show you how to make a sensational soup that is densely flavorful, healthy and addictive.
For recipes by Luminous Living With Carol, go to:
HERE'S HOW TO MAKE IT:
8 cups of vegetable broth
½ of a sweet onion, sliced finely
1 full head of garlic – about 12 cloves
8 large slices of ginger
1 medium carrot, sliced
20 slices of daikon radish – about a medium sized daikon radish
1 bunch of enoki mushrooms
4 bunches of baby bak choy
6 dried shitake mushrooms
20 cubed pieces of butternut squash
3 tablespoons of mushroom seasoning – Po Lu Ku Brand
Dash of salt
Sliced green onion to garnish
Pad Thai Noodles
Mung Bean Glass Noodles
In a pot, heat up the vegetable broth, garlic, ginger, sweet onion and carrot. Let this simmer on medium heat for 30min until carrot, sweet onion and garlic are tender.
Add in the daikon radish and shitake mushrooms and simmer for 15 mins.
Then add in the butternut squash and simmer for another 15 mins.
Once daikon radish and butternut squash are tender, season the soup with mushroom seasoning and a dash of salt. Then, add in the enoki mushrooms and baby bak choy and simmer on low heat for another 10 mins until they are cooked.
In 2 separate pots with water, cook the pad thai noodles and mung bean glass noodles separately.
Once noodles are cooked, serve both with the vegetables and broth. Garnish with green onion. The combination of both kinds of noodles lends a lovely blend of textures to this dish.