Vegan Wonton Noodle Soup

Vegan Wonton Noodle Soup is a quick and easy soup to make for lunch. I love making this recipe, it's wholesome and so filling. This recipe is also great for people who are just transitioning to a vegan lifestyle as it tastes similar to many of the meals pre-vegans enjoy. It has so many deep, rich flavors with plenty of vegetables and noodles . Once you've made the broth, it's just a matter of filling a bowl with all the elements and enjoying it! I like to leave out the wonton wrappers sometimes and just add more noodles, more veggies, etc.


Vegan Wonton Noodle Soup


Ingredients:

4 oz rice noodles (vermicelli)

3 cups vegetable broth

You can use any veggies you want. I used broccoli, carrots, onion, and cabbage. I also added in some extra garlic and ginger because I love them both so much. You don't have to chop everything too fine as it will all be cut up small by the time you're ready to eat anyway.



Instructions:

1) Chop all the veggies and garlic into small pieces (about 1 inch). The smaller the better because it will cook faster, but it's still delicious!

2) Boil a pot of water and cook the rice noodles according to package directions. The package usually says to boil for about 4-5 minutes.

1) Put 4 cups of water in a pot and bring to medium heat. 2) Add the onion, carrots, cabbage, broccoli and garlic, and ginger (if using).   3) Add the broth when water comes to a boil.   4) Simmer for about 5 minutes. 

3) Check the noodles after boiling for the suggested time (usually 4-5 minutes). If you have time cook longer so they're more soft and chewy. I love the texture when they are cooked longer because they're like a noodle bowl!

4) Drain noodles when done cooking and cut down into smaller pieces if desired.


Vegan Wonton Noodle Soup