Quick and Easy Vegan Noodle Soup

This is a really tasty, warming, and substantial soup which works well as an alternative to chicken noodle soup. It's suitable for vegetarians and vegans. It can be halved or doubled to make as much as you need, and quantities can be tweaked without much detriment to the flavor. You can get eggless noodles in most Asian specialty supermarkets.

• Preparation Time: 10 mins
• Cooking Time: 20 mins
• Total Time: 30 mins
• Calories: 339 Calories

Ingredients

• 4 cups water
• 1 tablespoon sunflower seed oil
• 1 teaspoon salt, or to taste
• 2 cloves garlic, crushed
• 2 cubes vegetable bouillon
• 2 tablespoons dark soy sauce, or more to taste
• 1 leek, halved and cut into 1/4-inch pieces
• 1 (12 ounce) package frozen stir fry vegetable blend
• 1 (12 ounce) package egg-free noodles

Recipe Instructions

Step 1

Heat oil in a saucepan over medium heat. Cook leek and crushed garlic in the hot oil until soft, 3 to 4 minutes. Add vegetables; cook and stir until soft, 3 to 4 minutes. Add water, soy sauce, vegetable bouillon, and salt; bring to a boil. Add noodles, reduce heat, and simmer for 10 minutes.