Asian Noodle Soup

I make this soup at least every other week. There are so many variations for this. Try adding in vegetable potstickers instead of the rice sticks. Yummy!

Ingredients:
3 cups coarsely chopped broccoli, carrot and pea pod mix (or other Asian vegetable mix)
1/2 cup white mushrooms, sliced
1 clove garlic, minced
1/2 small onion, chopped
2 tbsp olive oil
1 tsp sesame oil
4 tbsp Bragg's Liquid Aminos
4 cups vegetable broth
1/2 package rice sticks, prepared according to package, drained and cut into smaller pieces
Salt to taste
Pepper to taste
Juice of 1 lime
Splash of Rice Wine Vinegar
1/2 tsp sriracha hot sauce (optional)

In a large pot, saute the onion in olive oil in medium high heat until slightly softened. Add in the Asian veggies and mushrooms and stir fry until broccoli is bright green. Add in the garlic and fry for another minute. Add in the sesame oil and Bragg's Liquid Aminos and stir into veggies for one minute. Add in vegetable broth and bring to boil. Reduce heat, squeeze in lime juice and add sriracha and rice wine vinegar and simmer for 10 minutes. Add in rice sticks and serve.

Chik'n Wild Rice Soup

Growing up in Minnesota, I had my fair share of wild rice dishes. But nothing beats a hot bowl of thick and creamy Chicken Wild Rice Soup. It was very easy to "veggie-ize" this recipe using Quorn chick'n tenders (my favorite chicken alternative). The crunchy toasted almonds add a layer of flavor of texture essential to this recipe.

Ingredients:

1/2 cup Earth Balance buttery spread 1 finely chopped onion
1/2 cup chopped celery
1/2 cup sliced carrots
1/2 pound fresh sliced mushrooms
3/4 cup all-purpose flour
6 cups "chicken" broth- made from "Better Than Bullion" Mock Chicken Base
2 cups cooked wild rice
2/3 package Quorn Chik'n Tenders
1/2 teaspoon salt
1/2 teaspoon curry powder
1/2 teaspoon mustard powder
1/2 teaspoon dried parsley
1/2 teaspoon ground black pepper
1 cup slivered almonds, lightly toasted
3 tablespoons cooking wine
2 cups skim milk

DIRECTIONS
Melt butter in a large saucepan over medium heat. Stir in the onion, celery and carrots and saute for 5 minutes. Add the mushrooms and saute for 2 more minutes. Then add the flour and stir well. Gradually pour in the broth, stirring constantly, until all has been added. Bring just to a boil, reduce heat to low and let simmer.
Next, add the rice, chik'n, salt, curry powder, mustard powder, parsley, ground black pepper, almonds and wine. Allow to heat through, then pour in the milk. Cover and let simmer without boiling for 1 hour.