Majority of us get intimidated by the word “vegan” because somehow we have been programmed to think that if we don't consume an animal product with our meal it's not really a meal. But I am here to help you change that thought. This vegan rice noodle soup is on a different level. From it simple ingredients, easy cooking process, and family friendly taste. Let the warmth of this soup give you a big fall hug.
Ingredients
- 1 packet of rice noodles (carbs/protein)
- 2 small Bok Choy (veggies)
- 4 large carrots (veggies)
- 2 zucchini (veggies)
- ½ cilantro bunch
- salt/consume optional
Notes
Instructions
I bought these rice noodles at my local Heb. If you cannot find these at your local grocery store you can find them online through walmart or even some deep shopping on Amazon. I love to use large carrots because it gives your tastebuds a big full effect of carrots.
Before you start with your veggies, you will get a large pot filled with water and boil. Once your wAter is boiling you will add your salt/consume for flavor. You will wash all of your veggies. You will peel and chop your carrots. If you don't want to use large carrots you can use a big bag of baby carrots. With your bok choy you will take every piece off and wash afterwards.
There is a process with cooking your veggies. You first add your carrots and let them boil for 5 minutes. You will then add your chopped zucchini and bok choy. Cover and cook for about 2-3 minutes.
You will then turn off the stove and add your box of rice noodles and your cilantro. Your noodles will cook on their own. They will be ready in about 2 minutes.
And just like that you have your amazing Vegan Rice Noodle soup. Enjoy Poderosas. Make sure you tag us when making your recipes. We would love to post you on our social media story.
