Hi Vegetarian Carnivores! Is it just me or has the weather been SUPER temperamental here in the Bay Area these last couple of weeks? Even throughout the same day, it’ll be super hot and still in the morning, and then BOOM: 20 mph winds in the afternoon, and then it is chilly at night. It’s pretty weird, but definitely keeps things interesting, while we are all pretty much stuck at home during quarantine. And speaking of quarantine, we’ve got another amazing quarantine friendly comforting recipe today. Good segue (I thought it was a good segue). Let’s get chatting about my Asian chicken noodle soup!
I love soup!
I don’t know what it is about soups, but I am completely obsessed with them! Ever since I was a little girl, I have always migrated towards the ministrone soups and cream of mushroom soups. And oh, if those soups had noodles in them? #sold Literally say no more: I will jump on that.
So this recipe today has both soup and noodles, which equals total comfort food in the Janani dictionary. It is an Asian inspired chicken noodle soup. It is loaded with veggies and has a mild, but salty and flavorful broth.
The “chicken”
If you’ve been following my blog for any length of time (or you know, just read its name), you know that I am all about the recreating of traditionally non vegan/vegetarian foods into plant based, ethical, and compromise free dishes. So in true Vegetarian Carnivore fashion, I had to include some plant based chicken. One of my most favorite brands is No Evil Foods, and I’ve used their seitan chicken here. Not only are their ingredients super clean and healthy, but the brand itself literally embodies what it means to be sustainable. They use compostable packaging, recycle like crazy, are fair wage paying certified, and have such a small footprint on the planet. I could honestly be a spokesperson for the brand and go on and on.
Anyway, their vegan chicken pulls apart just like slow cooked chicken, and is very mildly seasoned, which means it can be manipulated to take on the flavor of whatever kind of dish you are making. And that is amazing!
So without further ado, let’s get a move on!
Ingredients
- 4 cups Better than Bouillion No Chicken vegan base
- 4 oz shiitake mushrooms, sliced
- 4 oz rice noodles, dry
- 5 oz (half pack) No Evil chicken, broken into pieces
- 1 tbsp soy sauce
- 1 tsp sesame oil
- 1 large carrot, sliced
- 5 scallions, sliced, separated
- Toasted white sesame seeds, to garnish
Instructions
- Bring broth to a rolling boil with shiitake mushrooms for 5 minutes.
- Add the carrots and half the scallions. Leave a handful of scallions for garnishing. Boil for 2 minutes.
- Add in vegan chicken, soy sauce, and sesame oil and reduce to a simmer.
- Add in rice noodles and turn off heat once noodles are cooked all the way through.
- Serve and garnish with scallions and sesame seeds.
- Enjoy!
Results
I really went back to my basic values in creating this recipe. I started this blog with the intention of creating traditional comfort foods in an ethical and delicious way and I am so proud to share this recipe with you. It is simple, delicious, and only took one pot, so cleanup took literally two minutes!
Try this out for yourself and tell me what you think in the comments! Can’t wait to hear from you!
See you soon!
Janani <3 <3
