Yuba Chick’n Noodle Soup
Vegan chicken noodle soup! A pantry-friendly people pleaser. This is a recipe from my upcoming book The 29-Minute Vegan! It should take you about 29 minutes :)
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion
- 2 cups baby carrots
- 2 stalks celery
- 3 ounces dried yuba
- 1 teaspoon poultry seasoning
- 1/2 teaspoon onion powder
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
- 6 cups vegan chicken-flavored broth or vegetable stock
- 6 ounces angel hair pasta
- Handful of fresh dill about 1/2 cup, plus extra for garnish
- Buttered bread for serving
Instructions
- Preheat a soup pot over medium heat.
- Dice onion and sauté in 2 tablespoons olive oil with a pinch of salt.
- While the onion is cooking, chop the baby carrots into 1/2 inch pieces, and dice the celery. Add them to the pot and cook 5 more minutes or until celery is softened.
- Crush yuba into large pieces and add to pot. Add poultry seasoning, onion powder, salt, pepper, and 6 cups broth. Bring to a boil, then reduce heat to medium-low and simmer 15 minutes or until yuba is tender.
- Break angel hair pasta into thirds and add to pot. Simmer 3 minutes or until al dente.
- Chop fresh dill and add to pot. Remove from heat. Thin with water if needed and adjust seasoning.
- Ladle into bowls and sprinkle on more fresh dill. Serve with buttered bread.
Tried this recipe?Let us know how it was!
