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Vegan Noodle Soup

A healthy take on Vietnemese Pho, this simple noodle soup gets its rich flavor from mushrooms and fresh herbs. Use your favorite noodles to create a dish that’s just right for you, or your diet. I used chewy wheat noodles, but rice noodles, soba, ramen, or gluten free noodles would be just as yummy. Use tamari instead of soy sauce for a gluten free dish.


6 ounces, weight Noodles
1 teaspoon Vegetable Oil, Plus 1/4 Cup, Divided
1 clove Garlic, Sliced
1 Knob Fresh Ginger, Sliced
1 teaspoon Szechuan Peppercorns
½ teaspoons Crushed Red Pepper
1 clove Garlic, Minced
2 whole Baby Bok Choy, Sliced
1 whole Red Bell Pepper, Sliced
1 teaspoon Sesame Oil
4 ounces, weight Portobello Mushrooms Sliced
4 ounces, weight Shitake Or Oyster Mushrooms, Sliced
1 teaspoon Fresh Ginger, Grated
1 quart Mushroom Broth
2 Tablespoons Soy Sauce* Or Tamari
Sea salt And Pepper, to taste
½ bunches Scallions, Shredded Or Sliced
½ cups Fresh Basil, Shredded Or Sliced

*Avoid soy by using one of these soy sauce substitutes:

Healthy Soy Sauce Substitutes

(As always, choose organic content as much as possible for the healthiest recipe.)


1. Cook the noodles according to package directions, then immediately drain, and rinse in cold water. Toss with 1 teaspoon of cooking oil to keep from sticking. Add the sliced garlic and ginger, Szechuan peppercorns, crushed red pepper, and the remaining 1/4 cup of cooking oil to a cold wok, very deep skillet, or small stock pot. Mix together, then increase the heat to low. Allow the ingredients to sweat for 10-15 minutes. They should become fragrant, but do not let them burn.

2. Strain the solid ingredients from the oil, then return the oil to the pan. Heat the oil over medium, then add the minced garlic, bok choy, and red bell pepper. Saute for about 5 minutes, just long enough for the vegetables to begin to soften. Add the sesame oil, and the mushrooms. Saute for about 2 minutes. Add the minced ginger, followed by the mushroom broth. Bring the ingredients to a boil, then quickly reduce to a simmer. Add the soy sauce and the noodles.

3. Taste, then add salt and pepper as needed. You may also want to add a little crushed red pepper or Sriracha sauce to add a little heat.

4. Divide the soup, noodles, and vegetables into bowls, then garnish with the fresh basil and scallions.

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