Brown rice noodle soup with veggie balls. These delicious nuggets are made with mushrooms, sweet peppers, cauliflower, green onion, garlic, tofu and a little bit of soy sauce. An easy recipe and nutrition too.
-Ingredients-
Veggie stock
– 1/2 pot fresh water, about 3-4 cups, covered and put to boil.
– 1/2 sweet onion, chopped
– 6 cloves garlic, crushed
– bunch of parsley stems
– 1 carrot, peeled and cut into chunks
– a knob of peeled ginger, enough to yield 7-8 quarter-sized rounds
– 2 stalks celery, cut into chunks
– handful of kale or other stems, or asparagus stalks, enough to yield about 1 cup of one-inch pieces
– 1-2 tablespoons soy sauce
– pinch or two black pepper
Veggie balls
– 1/3 block tofu, soft or medium firm
– 1/2 cup mushrooms, chopped to fine pieces
– 1/3 cup sweet pepper, chopped fine
– 1/3 cup cauliflower, chopped fine
– 1 stalk of green onion, chopped fine
– 2 garlic cloves, minced
– a pinch ground back pepper
– 2 tablespoons soy source
– 1/2 tablespoon fresh lime juice
– 1/2 tablespoon olive oil
Noodles
– 8-10 oz brown rice or other noodles
-Preparation-
In a big pot add water, then add veggie stock ingredients. When soup returns to boil, turn down heat. Simmer 30 minutes – more or less as you like. Then let the veggie stock simmer and start preparing veggie balls.
In a big mixing bowl, mash tofu with hands. Add mushrooms, cauliflower, sweet pepper, green onion, minced garlic, black pepper, soy sauce and follow with lime juice. Mix the ingredients well and let sit for 5-10 minutes.
After 5-10 minutes. Form the mixed ingredients into small balls.
In a baking pan, spread olive oil evenly. Place veggie balls about a centimeter apart.
Preheat oven to 360, when the oven is ready bake balls for 20 minutes and check. Balls should be firm and golden brown on the outside. If necessary, keep in the oven for another 5-10 minutes, then remove and let cool at room temperature.
Put a pot of water on high heat for cooking noodles. When the water boils, add noodles and cook until noodles reach desired firmness.
-Serve-
In individual bowl add cooked noodles, sprinkle some soy sauce and black pepper. Add veggie stock over and top with veggie balls. Soup’s on.
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