Vegan chick’n soup is the best cold weather food around! It’s like getting a big hug in food form… now with turmeric. One thing I also do is use a vegan chick’n patty or cutlet instead of tofu. Basically I just use whatever I have on hand.
Boil the water at the same time you’re prepping the other ingredients and you’ll have vegan chicken soup in 7 short minutes!
1.5 quarts water
4 teaspoons oil, optional
1 cup onion, chopped
2 cups fideo noodles or broken angel hair pasta
1.5 cups tofu that has been patted dry OR vegan chick’n, roughly chopped
1 cup celery, chopped
1 teaspoon turmeric
1 tablespoon salt
Set a full 1.5 quart teakettle or pot of water to boil. Set a stockpot to the side (no heat) that you will be dumping fried ingredients into.
In a small frying pan, fry onion on medium-high heat for 1 minute, then scrape into the stockpot.
Fry fideo noodles for 1 minute in the same pan, scrape into stockpot. Add more oil, if necessary, then fry tofu and add 1 teaspoon of turmeric, stir to coat. Scrape into stockpot.
Put stockpot onto the lit medium-high burner. Add celery to stockpot.
Teakettle should be boiling by now, so slowly add boiling water from teakettle, and be careful it does not splash. Stir, add salt, and taste test, boil 3 more minutes or until noodles are al dente.