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Asian Vegetable Noodle Soup

Asian Vegetable Noodle Soup   
Vegan / Gluten Free
Yield: 4 servings

2 tbsp. vegetable oil
½ of a medium onion, thinly sliced
3 cloves garlic, minced
1 tsp. ginger, minced
1 tbsp. soy sauce
4 tbsp. Waltzing Kangaroo Beef Flavored Bouillon Seasoning
8 oz. white button mushrooms, sliced
2 baby bok choy, sliced into bite sized pieces
1 carrot, cut into matchsticks
14 oz. extra firm tofu, cut into bite sized cubes
8 oz. flat rice noodles
Salt and pepper, to taste
4 green onions, sliced


Heat oil in a large pot over medium-low heat. Add onion, garlic and ginger and sauté until soft, about 5 minutes. Add 6 cups water, Waltzing Kangaroo Bouillon Seasoning, soy sauce and bring to a simmer. Add mushrooms and cook for 5 minutes until softened. Add bok choy, carrots and tofu then cook for a further 4 minutes. Meanwhile, cook noodles according to the packet instructions. Drain, rinse under cold water and drain again. To serve, divide noodles among bowls and ladle soup over noodles. Garnish with green onions.

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