In a large pot heat the oil over medium heat. The add the rest of ingredients except the pasta plus 5 cups of water.
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Add the garlic and ginger and saut for 1 minute until fragrant.
Easy vegan noodle soup. Cook for 1-2 minutes until the veggies are slightly soft. Heat 2 tablespoons of sesame oil in a medium pot. Add the broth and water.
Lightly stir fry 1 package of chopped mushrooms 2 cups shredded greens and 2 chopped green onion tops the green part until lightly cooked. Carefully add tofu and. Pour in the remaining broth and bring to a boil.
Add the broth thyme and bay leaf. Season with salt and pepper to taste and allow to simmer for about 20 minutes. Add the onion and cook for 4 minutes or until softened.
Add 14th cup of water to a pot and fry chopped onions and garlic. Add water bouillon soy sauce ginger miso and sriracha to a large pot and bring to a boil. Add garlic onion mushrooms and bok choy to pot and cook for 5 minutes.
Add the onions carrots celery seasoning and cup of the broth. Stir and bring to a simmer. You can boil the pasta separately and then add to the soup or add it into the soup once the soup is boiling.
Add in 3 tablespoons of soy sauce and 12 block of tofu cubed to the pot and continue to stir fry until combined and fragrant. Preheat a large cast-iron dutch oven or soup pot over medium heat. When the oil is hot add the tofu or chicken strips leeks celery carrots and garlic and saut for 5 minutes.
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