Easy Veggie Noodle Soup

Cool nights have arrived, we really enjoyed our veggie noodle soups for dinner 2 nights in a row. We loved it so much and it's so perfect for this kind of weather!




Would you like to know what my secret ingredient is? Yes, it's because of this "Marmite", Kmouse encouraged me to buy when we went shopping at Cost Plus. This is the first time I've heard about this awesome ingredient which helps transform my veggie stock into a great-looking broth and makes the taste of my soup incredibly delicious!!!



I'm so proud to tell you that this was the first time I made my own vegetable stock. In the past, I always used store-bought veggie broth or stock. I used the recipe from "Vegetable Soups from Deborah Madison's Kitchen" which is truly amazing. I can't wait to try so many great soup recipes from this book!



I made it my easy veggie way:

Ingredients:
8 cups water
1 large onion, cut into chunks
2 large carrots,chopped
2 celery ribs, chopped
1 large daikon, chopped (not an ingredient from the book)
1 cup chopped shitake mushroom (not an ingredient from the book)
6 garlic cloves, smashed
1/2 teaspoon dried thyme
2 bay leaves
1 teaspoon sea salt

Method:
Put all the ingredients in a stockpot. Bring to a boil, then reduce heat and simmer slowly at least 30 minutes, partially covered, then strain it.

The recipe also called for 1 bunch of scallions and 8 parsley sprigs with stems but I skipped them. I'll add these 2 ingredients when I make it again next time!

This time I used buckwheat Japanese noodles, I served cooked noodles with this super delicious veggie stock (including its veggie chunks). Oh, and I dropped a teaspoonful of miso paste in the soup bowl before serving, Mmmmm!!!!