Vegan Noodle Soup
- Prep: 10m
- Cook: 40m
- Total: 50m
- Difficulty: Intermediate
Overview
Ingredients
Serves: 4
Method
- Heat oil in a large pot over medium high heat. Fry the onion, carrot and celery for 3-4 minutes or until veggies have softened slightly. Add the garlic, bay leaves and thyme and fry for 1 minute until fragrant.
- Pour in the stock and add the shredded tofu. Bring to the boil. Once boiling, add in the pasta, reduce the heat to simmer for 10 minutes or until pasta is tender.
- Turn off the heat, season with salt and pepper to taste and stir through the parsley (reserve some for garnishing).
-
Ladle into bowls!
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Chefs Tip
Garnish with parsley to elevate your bowl!
In this recipe
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Chicken Style Stock Chicken Style Stock
![Nuttelex Chicken Stock packaging]()
