This past weekend was certainly the time for grandma’s chicken noodle soup, so why not twist things up a bit and really make it special? Grandma didn’t know vegeheads!!
So this is my vegehead lovers, Asian food lovers, and Jewish chicken noodle soup lovers version of the Unchicken Noodle Soup!
The soup is really the great broth, veges and the noodles with the oil, so you can go with that for taste and wellness! And to add some manpower chunk/protein, we used Now & Zen Unchicken, but please use your favorite tofu, or even real chicken (if it’s precooked)!
Makes 2 quarts and you’ll need 30 minutes (at most) to prepare.
Ingredients (serves 6)
1 pkg Now & Zen Unchicken (substitute with nothing or tofu, or real chicken) – thawed and diced into bite size pieces (we do about 3/4 inch)
6 – 7 Tbl dried/ dehydrated unchicken or vege broth (or equivalent, or use 2 quarts liquid waxed box)
Note: Vege Broth recipe available under pHresh Recipes, and also Vogue Vege Broth (healthiest pre made dry I’ve found) is available, just click on Amazon Store at left side of blog and follow the food – it’s delicious, but hard to find.
2 c. frozen organic vege blend or fresh veges (We used fresh veges diced about an inch or less, i.e., green beans, carrots, celery, peas, parsnips, and I add a touch of fresh corn for color, however let it me known that I use fresh frozen vege blends in a pinch and it tastes equally as good!)
1 Tbl Herbs De Provence (or use what you have of the following: basil, rosemary, thyme, parsley, marjoram, lavendr and tarragon, which when mixed together, becomes Herbs de Provence)
1 Tbl Basil (just because it’s soooo good in this)
2 tsp unbleached sea salt (Real Salt, Celtic Salt, Himalayan Salt)
1 tsp organic fine pepper (not course for this one)
1 can sliced water chestnuts
2 Tbl Minced Fresh Ginger (or you can use 2 -3 Tbl jarred ginger slices and mince them, or 2 – 3 Tbl minced ginger from the Ginger People)
1/8 of a tsp of stevia concentrate
3-4 T either Soy Sauce during cooking, or if you prefer Braggs, add at tabletop, Braggs Amino Acids
1 pkg Angel Hair Pasta (your choice)
3-4 Tbl EVOO (extra virgin olive oil, cold pressed)
Let’s Do This!
Prepare your vegetable broth (or pour it from a box), bring to a full simmer. Add all seasonings and spices, simmer 5 minutes, then add the vegetables (EXCLUDING SOY SAUCE OR AMINOS UNTIL END OF PREP), SIMMER another 15-20 minutes, until veges are where you want them.
Once you are happy with your soup, turn off the heat and add the soy or aminos at this time, DO NOT OVER DO THIS, when you add this at the end the flavor is clean, crisp and bold, and you only want the hint, and if it’s not enough for you, you can add to suit at the table.
WHILE VEGES ARE SIMMERING: Prepare Angel Hair Pasta, Drain, toss in the EVOO so that all pasta is nicely coated, and set to the side.
SERVE: Ladle soup into bowls, and top with pasta (How to do the pasta spin: Take a large spoon and a fork , fork a bit of the pasta onto the spoon w(Italian style), it’s easy once you try it. Once you have a nice amount spinning, let the tail spin up and set it right side up on top of your soup! Your spin will look devine and you’ll receive all the oohs and ahhs of asian cuisine!
Alternative: Make “Perfect Basmati Rice”, ladle soup over rice – pHabulous.
Tip: You can make pasta and rice weekly, keep refrigerated in gallon zip lock bags, put a scoop (cold) in a bowl and ladle hot soup (of your choice) and everything is nice and hot. We also add snipped herbs before ladling soup:)