Vegan Chicken Noodle Soup

It seems like it’s the season … to catch a cold … which I’ve done. Sigh. Yesterday, while resting at home, I thought about the ol’ chicken-soup-to-cure-a-cold remedy, something that’s been around for centuries. I did a bit of google research about the connection between chicken soup and colds and found that the soup inhibits the migration movement of infection defending white blood cells called neutrophils. As well, the hot soup increases the movement of nasal mucus, something that hot water and steam can also do. Possibly the best things hot chicken soup provides are good nutrients, liquids to keep hydrated and the placebo effect – just thinking that the soup is good for you will make it good for you.

So, yesterday, for lunch, I threw together a pot of chicken noodle soup, vegan style, and reaped the benefits of the hot liquid, the nutrients and the placebo effect. It was so good and so easy to make that I made it again for supper! Here’s what I came up with:

2 cups water

1 chicken flavoured vegetable bouillon cube

1 green onion, chopped *

1 package udon noodles

1 tbsp red miso

Bring the water to a boil and add the veg cube. Simmer until dissolved. Stir in the green onion and the noodles and simmer until the noodles come apart and plump up a bit. Put the miso in a small bowl then add a few tbsps of the hot broth to the miso. Blend the miso into the broth until the miso is dissolved. Stir the blended miso into the soup. Do not boil, just let heat through. That’s it!

* You could add some other finely chopped green vegetables here if you like – broccoli, snow peas, spinach – which is what I did for the supper version. I think it’s important to keep the vegetables in small pieces and not too many of them so you don’t have to work too hard to consume the soup. It’s the hot broth you want when you have a cold.

Sorry I don’t have any pictures of my finished product – I ate all the soup before I thought of snapping a photo! Here’s a picture from the internet which looks kind of like mine, just subtract the tofu and carrots and substitute green onions for the asparagus!

from vegfrugalhousewife.com

PS – I typed this post in bold and black as requested by my brother. Hope this helps.

I made the soup again tonight and managed to take a couple of pictures before I ate it. This time I put in a green onion, a large handful of coarsely chopped spinach and two brussel sprouts, finely chopped. Again, it was yummy and just what the doctor didn’t order!

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One thought on “Vegan Chicken Noodle Soup

  1. Anonymous says:

    Julia, this weekend is devoted to recipes on your blog. susan and shaun will have black been soup tonight. Friday, they will enjoy coconut bean thread curry with tofu triangles. Please send our regards to “tom”. We know he is a tofu CUBE man — we’ll try that another weekend. Looking forward to telling you about our culinary adventures.

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