I had oral surgery last week. No fun. I used the weekend to rest…and eat soft food. Dave whipped up this incredibly easy vegan, hearty bowl of soup.
Veggie Noodle Soup
Serves 2
4 cups homemade broth (via the pressure cooker)
1 package Annie Chun’s udon noodles
1 cup Savory Spice Shop freeze-dried corn
1/2 teaspoon red pepper flakes
2 cups loosely packed mixed leafy greens
Combine first four ingredients in a large pan. Bring to a boil. Reduce heat to low, cover, and cook for two minutes. Stir in leafy greens and cook for another two minutes.
That’s it!
2 thoughts on “Easy Vegan Dish: Veggie Noodle Soup”
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Yum!! I LOVE noodles!!! Also, great job on the Our Hen House podcast!!! Listened to it while I cleaned my house yesterday.
Thanks so much, Bianca! I love those hens!