As appealing as soup is in the winter months, I'm often reluctant to make it. The reasons for this are twofold: it's never satiating enough on its own, causing me to fill up on lots of carb-heavy foods, and it's difficult to store and transport leftovers. I'm not sure I solved the latter issue with this soup, but I most certainly succeeded in making this a filling, flavorful meal that doesn't demand a lot of time or effort. With both soba noodles and seitan, this Vegan Soba Noodle and Seitan Veggie Soup serves as a hearty meal on its own--or serve it up with some crusty bread (hey, it's winter!). Cozy up and enjoy with some candles and soft music :)
YIELDS
2 servings
PREP TIME
COOK TIME
TOTAL TIME
- 4 ounces soba noodles
- 6 ounces plain seitan, sliced into strips
- 2 carrots, chopped
- 1 small rutabaga, chopped
- 1 tablespoon olive oil
- 1 clove garlic, minced
- 1 tablespoon fresh ginger
- 3 cups water or vegetable broth
- 2 cups dandelion greens, chopped
Directions
1. Begin by boiling soba noodles in a medium saucepan according to package directions. Once cooked through, drain and place back in saucepan.
2. While noodles are cooking, saute olive oil and garlic in a large skillet over medium heat. Once garlic becomes fragrant, add ginger and continue to saute for another 3 minutes. Add carrot and rutabaga and saute for 5-7 minutes, until vegetables are becoming soft and browning slightly.
3. Add seitan and saute for another 3 minutes, until it also begins to brown.
4. Add vegetable and seitan mixture to saucepan with soba noodles, along with 3 cups water or vegetable broth. Bring to a simmer and allow the broth and vegetables to heat through. Finally, gently stir in dandelion greens and take soup off heat.
5. Serve and enjoy!
Also by Molly: Vegan Vanilla Rose Latte
Related: Vegan Soba Noodles with Apple Miso Sauce
Vegan French Onion Soup with Garlic Croutons
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Photos: Molly Lansdowne
