This vegan spaghetti soup is quite milky that has a kick of ginger and a mild taste of seaweed. It has full of vegetables and some spaghetti, it’s perfect for lunch or dinner on a cold day.
I had a craving for Ramen (Japanese noodles in soup). To make proper vegan ramen, I need Japanese noodles, leek and also seasonings.. But it was windy and cold outside so I didn’t bother going out for shopping for the ingredients. I decided to make something similar to ramen with ingredients that I already had. I fried some vegetables in a soup pot and pour in some soy milk with some seasonings. I added Wakame (Japanese seaweed) to the soup that is one of the crucial ingredients in this recipe. Without the wakame the result will be different! I usually get a packet of wakame from a Chinese shop. You can also find it in major supermarkets such as Tesco or Sainsbury’s. Then I threw in some spaghetti in the soup and left it to be cooked on a low heat. The flavour from the wakame, vegetables , ginger and soya milk create a very good combination in the soup. This vegan spaghetti soup is very easy to make and super tasty that will definitely warm you up on a cold wintry day!
Vegan Spaghetti Soup
Ingredients
- 1 tbsp Dry wakame seaweed please see the note below.
- 250 ml Boiled water
- 2 cubes Vegetable Stock
- 2 tbsp Miso
- 250 ml Boiled water
- 2 tbsp Sesame oil for frying
- 3 cloves garlic minced
- 2 Onions chopped
- 1 large Carrot chopped
- 1 tbsp Fresh ginger grated
- 6 Mushrooms sliced thinly
- 3 medium Potatoes chopped
- 1 can chickpeas washed and drained
- 2 Bay leaves
- 700 ml Soya milk add more if
- 1/2 tsp salt adjust the amount according to your liking
- 1/8 tsp black pepper adjust the amount according to your liking
- 80 g Dry spaghetti broken into half
- 1 big handful Curly kale washed and drained
Instructions
- Soak the dry wakame in boiling water in a bowl. In a separate bowl, dissolve the stock cubes with the miso and mix well. Set the 2 bowls aside for later.
- Fry the vegetables by following the order of the ingredients, from the garlic to the potatoes. When the onion is soft, add in the chickpeas and the bay leaves and keep frying for 2 minutes. Pour in the stock and miso mixture, stir.
- The wakame soaked in the water earlier should be double the amount and soft now. Drain and squeeze excess of the water out of it but DO NOT THROW ANY OF THIS WAKAME WATER! If you use a colander to drain, place a bowl underneath to catch the water and squeezed water can go in the same bowl. Now, pour in the wakame water in the soup. Leave it to cook on a medium heat.
- When the potato is soft but inside is still a bit hard, add in the soya milk, salt, black pepper and the spaghetti. Mix well. Bring it to nearly boil and add in the curly kale. Turn the cooker down, leave it to simmer on a low heat until the potato is completely soft and the spaghetti is cooked.
- Serve in a bigger soup bowl if you can and sprinkle with nori seaweed or finely chopped spring onion.