The weather is changing! Fall has arrived! You know what that means: cold season! Yes, alongside all the falling leaves and decorative gourds comes the awful feeling of a sore throat and a simultaneously runny and stuffy nose. I haven’t caught the sniffles yet but my partner has, and this year I’ve finally managed to perfect what we’re calling ‘vegan sick soup’.
As a kid, Campbell’s Chicken and Stars was my go-to any and every time I was home sick with a cold. When I went vegetarian as an adult and had to give it up, it was weird at first. I eventually got used to vegetable broth but never really got into soup recipes. When my partner and I went vegan in January, I started experimenting more in an attempt to make soup, or even just ramen, that evoked the same comforting, “I won’t be sick forever!” feeling as Campbell’s did when I was a kid.
This week, I finally did it. The big secret is to just keep it simple. All the times I tried to make this soup before, I tried too hard to make it taste delicious. The thing I forgot? Nothing tastes delicious when you’re sick. Simple, nutritious, hot foods are the only goal. This soup definitely fits the bill.
Simple Noodle Soup
Prep time: 5 minutes | Cook time: 30 minutes | Total time: 35 minutes
Makes two servings
What you’ll need:
- 2 cups water
- 1 chickenless bouillon cube (I use Edward & Sons)
- 2 tsp. kosher salt
- 1 large carrot, sliced
- 2 bunches green onions, chopped
- 1 bundle Udon noodles
- For extra protein, add 1/2 cup finely diced extra firm tofu or chopped strips of Beyond Meat grilled chicken
What you’ll do:
- Bring water to a boil, then stir in bouillon cube.
- Add carrots and onions to boiling broth. Reduce heat to medium-high and simmer for 10 minutes. (This would also be the time to add your tofu or Beyond Meat, if including!)
- Add Udon noodles and simmer for 11-13 minutes (or according to package instructions).
- Serve with crusty bread and a cup of hot tea. You’ll feel better in no time.