Noodle Soup: Vegan noodles White radish Carrots Zucchini 1 or 2 bell peppers Celery Cabbage Mushrooms 2 cubes vegetable broth ½ cup apple juice 1½ - 2 tsp mushroom seasoning 1 or 2 tbsp Maggi or soy sauce 1 tsp sugar (optional) ½ tsp salt Vegan ham Tofu Coriander
Cut off the end of the zucchini, the raddish, and the carrot. Wash it and soak it in salty water to take away all of the chemical residue.
Cut the bell pepper, wash it and soak it also in salty water.
Wash the cabbage and the celery and soak it in salty water.
Peel off a little bit the champignon mushroom skin so it will look cleaner. Wash it and chopit into small cubes. Soak it a little bit.
Cut all the vegetables into small cubes and put it all in one basket.
Cut the tofu and the vegan ham into cube size. Set them aside.
Boil some water and then add in all the vegetables.
After a while add in the tofu and the vegan ham.
Add in the mushroom champignon.
Add in 2 cubes of vegetables broth.
Add in some salt.
Add in the apple juice.
Add in some mushroom seasoning and some Maggi sauce.
Add in a little bit of sugar if needed. To deepen the taste.
Let the soup reboil again and then add in the noodle.
Stir so that the noodle becomes loose.
Use low heat.
Put the noodle into a bowl and add some coriander on top of it.