Everybody loves a short cut. This easy to make soup recipe can also be made with leftovers.

Yields1 Serving
 4 cups of water or vegetable broth
 1 Tablespoon of oil
 Salt to taste
 1 clove garlic, diced
 2 cups of chopped vegetables (any kind)
 Mushroom powder to taste (about 3-4 teaspoons)
 1 scallion, chopped
 Prepared noodles
 Optional: Mung Bean Sprouts
1

Boil a pot of water or vegetable broth.

2

Heat your wok and add the oil, salt and garlic.

3

Stir-fry your choice of chopped veggies for 1 minute then add the mixture to the boiling water.
We suggest some or all of these. Baby bok choy, spinach, tomatoes, snow peas, mushrooms.

4

Add the mushroom powder, salt, and pepper, to taste.
Stir in the scallions.

5

Pour the soup over the prepared noodles.

Ingredients

 4 cups of water or vegetable broth
 1 Tablespoon of oil
 Salt to taste
 1 clove garlic, diced
 2 cups of chopped vegetables (any kind)
 Mushroom powder to taste (about 3-4 teaspoons)
 1 scallion, chopped
 Prepared noodles
 Optional: Mung Bean Sprouts

Directions

1

Boil a pot of water or vegetable broth.

2

Heat your wok and add the oil, salt and garlic.

3

Stir-fry your choice of chopped veggies for 1 minute then add the mixture to the boiling water.
We suggest some or all of these. Baby bok choy, spinach, tomatoes, snow peas, mushrooms.

4

Add the mushroom powder, salt, and pepper, to taste.
Stir in the scallions.

5

Pour the soup over the prepared noodles.

QUICK VEGGIE NOODLE SOUP

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