Teriyaki Jackfruit Noodle Soup

Love Vegan Soul Recipe

Teriyaki Jackfruit Noodle Soup

Inspired by chicken noodle soup, this plant-based Teriyaki Jackfruit Noodle Soup is overflowing with mouthwatering flavors. By using gluten-free chickpea noodles we add plenty of protein to create a savory soup that is both light and satiating.

INGREDIENTS

• 1 - 15 oz can young jackfruit in brine, drained and rinsed

• 12 oz chickpea or lentil noodles, boiled for about 5 mins and strained

• 1 large carrot, thinly sliced

• 1 large celery stalk, thinly sliced

• 1 in. piece of ginger, finely grated or minced

• 3-5 garlic cloves, finely grated or minced

• 1 medium onion, thinly sliced

• 1 handful of fresh parsley, roughly chopped

• 3 scallions, thinly sliced

• 1/4 cup Teriyaki sauce

• 2 tsp Chinese 5 spice

• 1 tsp Sesame oil

• 2 Tbsp Tamari sauce or liquid aminos

• 3-4 cups vegetable broth

• 1/2 tsp Red chili flakes (optional)

• Salt and black pepper to taste (optional)

• Sesame seeds for garnish (optional)

INSTRUCTIONS

1. Heat a large pot over medium high heat.

2. Tear jackfruit into shreds with hands or use 2 forks to shred your jackfruit and add to the pot along with onions, celery, garlic, ginger and all your seasonings and sauces.

3. Cook for 5-7 minutes, mixing occasionally, until all ingredients in the pot are aromatic, the onions and celery become tender and translucent, and the liquids in the pot have absorbed into the jackfruit.

4. Add carrots, noodles, and vegetable broth to the pot and stir gently to combine all ingredients. Cover with a lid and heat for 5-7 minutes, until summering.

5. Remove lid and add sesame oil, parsley, and scallions to the soup. Gently stir until evenly distributed. Cook for 1-2 minutes until the fresh herbs just begin to wilt, and serve.

6. Once cooked, any leftovers can be stored in an airtight container in the refrigerator for up to a week.