I had a sudden inspiration to make a veganized chicken noodle soup last night and luckily I had the perfect ingredients on hand to make it happen!

You may remember the Black Pepper Soy Jerky recipe I shared last month? Well I had a lot of smaller pieces of soy curls  left over from that experiment so I thought they’d be a great stand in for the chicken. I had a packet of organic udon noodles in my cupboard, and if memory serves, that was basically the style of noodles in my childhood bowls of Chicken Noodle Soup. I happened to have some Not Chick’n Bouillon on hand, and I always have celery and carrots in the fridge. Those are the basics, but of course I fiddled around with adding a few other things Iike chopped napa cabbage and frozen peas. The end result was phenomenal!

Honestly, why didn’t I try to make this sooner???

Not Chicken Noodle Soup

INGREDIENTS:
6 cups water
1 cup chopped celery
1 cup sliced carrots
3 cubes vegan chicken style bouillon
1 bay leaf
1 cup of soy curls
2 servings worth of udon noodles

OPTIONAL:
1 cup chopped napa cabbage
1/3 cup frozen peas
Pinch each of ginger and turmeric powder
Pepper or lemon pepper, to taste

DIRECTIONS:

1. In a large pot, but water on to boil.
2. Add carrots, celery, bay leaf, and optional napa cabbage and allow to cook 5 mins
3. Add bouillon cubs and optional spices, then stir to help break down the cubes.
4. Add soy curls and allow to cook 5 minutes.
5. Add udon noodles and allow to cook 10 minutes. You may need to add more water to maintain your preferred soup consistency as the soy curls are absorbent.

NOTE: I’ve only made this once, so it’s possible you could cook the soy curls and udon noodles at the same time. Let me know hope it goes for you if you try this out!

BTW if you’d like more easy #onepotmeals in a whole food oil free vegan style, please check out my two vegan cookbooks in our shop!