Immunity Noodle Soup (Make-Ahead Option)
Serves 2
5 mins prep
20 mins cook
25 mins total
This Immunity Noodle Soup is good for the soul and body! Enjoy it hot off the stove on sick days or make it for meal prep when you need a nourishing weekday lunch. Vegan and Gluten-Free.
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STOVETOP OPTION:
Aromatics: Warm the oil in a large pot or dutch oven over medium heat. Add the white portion of the green onion, garlic, and ginger and sauté for 1 to 2 minutes, until fragrant and beginning to brown. Add the turmeric and black pepper and sauté for an additional minute.
Veggies: Add the carrot and broccoli and mix well.
Simmer: Add the tofu to the pot along with the vegetable bouillon and water. Stir well. Turn the heat to high and bring to a boil, then add the rice noodles. Reduce the heat to medium and simmer the rice noodles until they are cooked according to package instructions (usually 5 or so minutes).
Season: Turn the heat off and stir in the spinach (if using), parsley, and green portion of the green onions. Season with salt and pepper to taste (I added 1/2 teaspoon of salt)
Serve: Serve warm. Store any leftovers in the refrigerator for up to 3 days.
MAKE-AHEAD OPTION:
Proceed with steps 1-2 as written. Stir the vegetable bouillon into the veggie mix until evenly distributed and remove from the heat.
Assemble: Divide the seasoned veggies 2 large jars (or your preferred serving size) that can each hold at least 4 cups of liquid. Top the veggies off with the tofu, followed by the dry noodles, parsley, and green onion. Seal the jars and store in the fridge for up to 5 days.
Enjoy: To prepare 1 serving - bring 1 1/4 cup (295 ml) to a boil on the stove or in an electric kettle. Pour the hot water into the jar, re-seal, and let sit for 10 minutes. Uncover and stir well. Season with additional salt or pepper to taste, if necessary.
