Best 4 Meal In A Bowl Noodle Soup For 1 Double For 2 Vegetarian Recipes

DAN DAN NOODLE SOUP (VEGETARIAN)

Steps:

• Combine stock ingredients in a large pot and bring to boil.
• Meanwhile, mix the Stock Sauce ingredients together in a small bowl and cut all the vegetables into bite size pieces.
• Add the Stock Sauce and mix well to dissolve into the soup. Adjust seasoning as required.
• When the stock comes to a boil, place rice stick noodles in the stock, then 1 minute later add the carrots and broccoli, then 1 minute later remove from heat and add the bok choy stems.
• Divide the noodles and vegetables between bowls, top with the bok choy leaves and bean sprouts.
• Ladle soup into bowls over the vegetables and noodles, and garnish with spring onions.
• Optional: finish with chilli oil and more chilli paste - if you can handle the heat!

MEAL IN A BOWL - NOODLE SOUP - FOR 1 DOUBLE FOR 2 (VEGETARIAN)

Steps:

• Heat the oil in a medium pan.
• Add the mushroom, garlic, red pepper and broccoli and stir fry until the veggies are beginning to soften, about 4 minutes.
• Stir in the contents of the flavouring from the noodle pack and pour over the boiling water.
• Add the noodles and cook for 2 minutes until just tender and boiling hot.

VEGETABLE NOODLE SOUP

Steps:

• Heat the olive oil in a medium saucepan over medium heat; add all the vegetables, garlic and onion. Season with the salt, and cook until tender, about 6 minutes. Add the pasta and cook until slightly toasted and golden, about 2 minutes. Add broth, and bring to a boil over high heat. Cook, covered, until pasta is just tender, about 8 minutes.
• Stir in whatever herb suits you (or your young eater) and lemon juice. Season with pepper and additional salt, to taste. Fill thermos, pack in a lunch sack with crackers and cheese sticks and send off to school.

VEGETABLE NOODLE SOUP

Steps:

• Cook noodles according to package directions, drain and set aside.
• While noodles are cooking, heat oil in large saucepan over medium heat.
• Saute onion, stirring until pale golden, about 5 minutes.
• Add garlic, carrots and celery and saute until tender, stirring occasionally, about 5 minutes.
• Add tomatoes and reserved juice, broth, water, oregano, basil, bay leaf, and salt and pepper to taste.
• Bring to a boil, then reduce heat and simmer, partially covered, about 30 minutes.
• Stir in the beans and cooked noodles.
• Remove bay leaf.
• Sprinkle some of the parmesan cheese and chopped parsley on each serving of soup, or stir into saucepan prior to serving.