Description
A comforting and easy vegan chicken noodle soup, featuring plant-based chicken pieces and a secret miso-tahini swirl for a rich, creamy texture and depth of flavor without dairy or meat.
Ingredients
- 600 g plant-based chicken pieces, cubed
- 2 tbsp olive oil
- 1 large yellow onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 2 cloves garlic, minced
- 8 cups vegetable broth
- 0.5 cup nutritional yeast
- 1 tsp dried thyme
- 0.5 tsp dried sage
- 2 bay leaves
- 1 tsp salt
- 0.5 tsp black pepper
- 200 g wide egg-free noodles
- 4 tbsp white miso paste
- 4 tbsp tahini
- 2 tbsp fresh lemon juice
- 4 tbsp warm water
- 0.25 cup fresh flat-leaf parsley, chopped
Instructions
- Sauté Aromatics: Heat the olive oil in a large pot over medium heat. Add the onion, carrots, and celery; cook for 8-10 minutes, stirring occasionally, until the vegetables soften.
- Brown Plant-Based Chicken: Stir in the minced garlic and plant-based chicken pieces. Continue to cook for another 3-5 minutes, until the pieces are lightly browned on the edges.
- Simmer Broth: Pour in the vegetable broth. Add the nutritional yeast, dried thyme, dried sage, bay leaves, salt, and black pepper. Bring the soup to a boil, then reduce heat, cover, and simmer for 20 minutes to meld the flavors.
- Cook Noodles Separately: While the soup simmers, cook the noodles in a separate pot of salted boiling water according to package directions until al dente; drain and set aside.
- Make Creamy Swirl: In a small bowl, whisk together the white miso paste, tahini, and fresh lemon juice. Gradually add the warm water, whisking constantly until the mixture forms a smooth, pourable cream.
- Combine and Serve: Remove the bay leaves from the soup. Add the cooked noodles to the pot and simmer for 2-3 minutes to heat through. Ladle hot soup into bowls, add a spoonful of the creamy swirl to each serving, and garnish generously with fresh parsley.
Notes
To avoid a starchy, cloudy broth, cook the noodles separately and add them to the soup just before serving. For meal prep, store the broth base and noodles in separate containers in the refrigerator for up to 4 days, or freeze the broth base for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stove Top
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 400 kcal
- Sugar: 5 g
- Sodium: 700 mg
- Fat: 18 g
- Saturated Fat: 2 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 6 g
- Protein: 22 g
- Cholesterol: 0 mg