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Clear broth udon noodles soup. Slurp!?
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Happy Tuesday, my Insta friends?. With weather this cold, my go-to dish is always a piping hot bowl of soup with simple toppings. What about you?☺️
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Recipe
Ingredients:
~ 4 cups of homemade veggie stock or store-bought ~ few caps of Chinese mushrooms, soaked until soft. Sautéd in a little sesame oil and soy sauce.
~ 1 cup of chopped asparagus, blanched
~ 1 tsp crispy garlic (optional, see tip below)
~ tofu puffs
~ your favorite noodles cooked based on package instructions
~ Thai chili in soy sauce as a condiment
~ sesame oil
I always have my homemade veggie stock handy made with carrots, jicama, cabbage, scallions, 2 slices of ginger, and onion simmered in 8 -10 cups of water over low heat for few hours and seasoned with salt & white pepper. Sieve stock into Mason jars and you may refrigerate or freeze them until ready to use.
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Crispy garlic steps:
In a microwaveable bowl, place minced garlic and add enough oil to cover the garlic, microwave for 2 mins in high. Garlic will stay crispy for few as long as they are soaked in that oil. Wow! *This may be the only time I would use a microwave.?
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What do you think? Bundle up and stay healthy! Have a wonderful ? Tuesday ?
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#udon #bestofvegan
#f52grams #comfortfood #asianfoodrecipes #veganinspo #veganfoodie #healthfood #lowfat #makesmewhole #thrivemags #whatveganseat #letscookvegan #veganfoodshares #dallasvegan #plantbased #素食 #nycfoodie #sayur #givemethatplant #buddhabowl #veganfoodspace #vegetarianrecipes #gloobyfood #huffposttaste #forksoverknives #feedfeed @thefeedfeed #woonheng
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