“Beef ” noodle soup
Warm and comforting, this “beef” noodle soup delivers rich umami flavors in every spoonful. Soy sauce, mushrooms, and spices add depth, texturized protein adds heartiness, and tender noodles soak up the savory broth. This dish is ideal for a chilly evening or whenever you crave a soul-warming meal.
Ingredients
(SERVINGS: 4)
- 6 tbsp. oil
- 4 cups texturized vegetable protein
- ½ medium onion, finely chopped
- 1 cup celery, chopped
- 2 garlic cloves, minced
- ½ tbsp. ground black pepper
- 1 vegetable bouillon cube
- ¼ cup soy sauce
- 1 ½ cups water
- 3 cups mushrooms, sliced
- 2 cups (or 4 oz.) noodles, uncooked (try ramen or soba noodles)
- Salt, to taste
Preparation
- Fry: In a large saucepan over low heat, warm up 6 tablespoons of oil. Add the dry texturized vegetable protein and fry, stirring constantly, until it becomes browned and lightly crispy.
- Mix and add seasoning: Add the chopped onion, celery, and minced garlic to the saucepan with the browned texturized vegetable protein. In a small bowl, dilute the black pepper and vegetable bouillon cube in the soy sauce. Pour this mixture into the saucepan and stir to combine.
- Heat the water: In a microwave-safe bowl, add the water and microwave on high for 2 ½ minutes.
- Boil the noodles: Return to the saucepan and add the mushrooms, stirring for 3 minutes. Increase the heat to medium, then pour in 1 ½ cups of preheated water. Add the noodles, cover the pan, and let them boil for 8 minutes.
- Serve: Add salt to taste, serve, and enjoy.
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