Warm, filling, and delicious, this vegan chicken noodle miso soup from the Sunday Morning Banana Pancakes food blog, will surely have you slurping every last sip from the bowl. The best part of this one is you can really make it your own—try using your favorite noodles, spices, and maybe that new vegan chicken product you've had your eye on lately. Or for a healthier version swap out the faux meat for chickpeas. Enjoy!
Drizzle of olive oil
2 carrots, diced
2 celery stalks, diced
1 medium onion, diced
1 cup vegan chik'n cubes (or 1 cup chickpeas)
6 cups vegetable broth
Salt, to taste
1 Tbsp. white miso paste
2 Tbsp nutritional yeast
2 handfuls of edamame noodles, broke in half (or your favorite pasta)
1. In a soup pot over medium heat add a drizzle of olive oil. Then add the carrots, celery, onions, and salt. Cook until onions begin to soften.
2. Add in the vegan chick'n (or garbanzo beans) and cook an additional 5 minutes, stirring to ensure nothing sticks to the bottom.
3. Add the broth, miso, and nutritional yeast. Bring to a boil, then turn down to a simmer and cover. Simmer for about 30 minutes before adding the pasta (cook according to package instructions).
4. Turn off burner and allow to cool before serving.
Find more delicious vegan recipes at SundayMorningBananaPancakes.com.
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