Vegan Chicken-Style Noodle Soup

 

Whether you’re feeling under the weather, or just fancy something cozy, this vegan “chicken” noodle soup is a great choice that will make you feel warm and happy inside! With a light savoury broth with vermicelli noodles that absorb all of the flavour, along with vitamin-packed veggies and your favourite vegan chicken alternative, this soup is guaranteed to get you smiling ☺️

I’ve made this soya free by default due to my own intolerances, but you can always substitute the maggi seasoning for soy sauce if you’d prefer.

To make this gluten free, use a vegan gluten free bullion powder (OXO vegan chicken stock cubes’ first ingredient is wheat, unfortunately), and substitute the maggi seasoning with your favourite gluten free soy sauce, leave out the marmite, and make sure to use a gluten free chicken alternative

This made 3 portions, and took around 30-40 minutes to make.

Ingredients

• 100g / ~ 2 nests of vermicelli rice noodles
• One packet (I used 240g of frozen squeaky bean pieces)
• 1 Vegan chicken stock cube dissolved in 500ml of boiling water (I used OXO)
• 800ml extra boiling water 
• 1 large carrot
• 1 large shallot
• ~150g (1 regular size punnet) mushrooms
• 1 tbsp olive oil
• 1 tsp black pepper
• 1 tsp white pepper
• 1 tsp tumeric
• 6 cardamom pods
• 1/2 tsp all spice
• 1 tsp marmite
• 2 tsp garlic granules
• 1 tsp oregano
• 6 sprigs of fresh rosemary (+ more to serve)
• 1 tsp Maggi liquid seasoning (swap for soy sauce /tamari/mushroom ketchup if necessary!)
• 3 tsp nutritional yeast 
• Salt, to taste 

Method

1. Peel and chop the shallot into small pieces. Heat the black pepper in the olive oil on a medium heat until it becomes fragrant, and then gently fry the chopped shallot until it starts to go golden
2. Add your vegan chicken substitute and gently cook for a few minutes, until it begins to go brown *
3. Peel the carrot and cut into small triangles, and chop the mushrooms into slices. Add these to the frying pan and cook until the mushrooms change to a darker colour
4. Make up the 500ml of vegan chicken stock and add this to the pan along with an extra 800ml of boiling water. 
5. Add in your vermicelli by breaking it up in your hand into small pieces
6. Add the rest of the seasoning, and cook the soup until the noodles are soft
7. Serve in your favourite big soup bowl with a fresh sprig of rosemary and enjoy! 😊

* If you’re using a meat substitute that doesn’t hold together very well (e.g. Quorn pieces), you can try frying these separately and adding them in at the end to keep their structure better!