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