Chickn Noodle Soup
Warm yourself with this plant-based 'Chicken' Noodle Soup
Ingredients
- ¼ cup olive oil blend
- 1 ¼ cup oyster mushrooms randomly chopped largeish
- 1 cup onion diced
- 1 tbsp garlic chopped
- ¼ cup dry porcini mushrooms
- ¾ cup carrots diced
- ¾ cup celery diced
- 1-2 cups tofu or soy curls marinated and fried
- 1 tbsp fresh thyme leaves
- 4 cups veggie stock
- 4 cups water
- 1-2 packets chicken flavor soup mix
- 1 cup pasta
Instructions
- Use 2 packs of chicken soup base with 3 cups boiling water.
- Add in torn tofu pieces and marinade.
- Remove from marinade and deep fry until crispy
- Heat oil in a soup pot. Add in oysters, onion, garlic, and porcinis. Cook until translucent and fragrant, about 5 minutes or so.
- Add in carrots and celery, plus fried tofu and thyme leaves, cook for another 5-7 minutes.
- Add in stock and water plus soup base and pasta, bring everything to a boil and simmer 5 more minutes.
- Serve with fresh chopped cilantro or scallions and a slice of lime