Vegan Pad Thai Soup

Ingredients for 2 servings:

• 3 spring onions
• 2 garlic cloves
• 1 bell pepper(s), red
• 1 small head of broccoli
• 1 bunch of soup vegetables
• ½ bunch Thai basil
• ½ bunch coriander leaves
• 1 handful of peanuts
• 280 g meat substitute (mock duck)
• 100 g glass noodles, thick
• 1.2 liters of water
• 4 tbsp soy sauce
• 2 tbsp seaweed flakes
• 1 tbsp miso paste, light
• 1 tsp Sriracha sauce
• 1 tsp ginger
• 1 tsp agave syrup

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 30 minutes

with rice noodles and crispy mock duck

Divide the broccoli into florets. Chop the remaining vegetables. Slice the spring onions and set the green part aside for garnish. Chop the peanuts and set aside as a garnish. Finely chop the coriander and Thai basil. Heat a little oil in a large pot. Brown the vegetables all over, season lightly with salt and pepper. Deglaze with 1 liter of water and bring to a boil. Meanwhile, heat a little oil in a small pan and brown the mock duck all over. Mix the remaining 200 ml of water with the stock ingredients and add it once the soup has boiled. Reduce the heat so the soup is just simmering and add the noodles. Once the noodles are cooked, divide them between bowls and garnish with herbs, mock duck, peanuts, and the green part of the spring onions.