QUICK VEGGIE NOODLE SOUP
Everybody loves a short cut. This easy to make soup recipe can also be made with leftovers.
[cooked-sharing]
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.
CategoryLess Than 10 Minute Recipes, Soups
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
