- 1 tablespoon sunflower seed oil
- 1 leek, halved and cut into 1/4-inch pieces
- 2 cloves garlic, crushed
- 1 (12 ounce) package frozen stir fry vegetable blend
- 4 cups water
- 2 tablespoons dark soy sauce, or more to taste
- 2 cubes vegetable bouillon
- 1 teaspoon salt, or to taste
- 1 (12 ounce) package egg-free noodles
- Heat oil in a saucepan over medium heat. Cook leek and crushed garlic in the hot oil until soft, 3 to 4 minutes. Add vegetables; cook and stir until soft, 3 to 4 minutes. Add water, soy sauce, vegetable bouillon, and salt; bring to a boil. Add noodles, reduce heat, and simmer for 10 minutes.
07/31/2019
recipepes.com
quick and easy vegan noodle soup, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
