Flowers, Friends and Soup.

Yesterday afternoon my friend Shan came over, Myke, Shan and I went for a bike along the Yarra River.
Shan helped me make a variation of Joanna’s Vegan Shan Soup for our dinner, unfortunately it didn’t taste as yummy and when my Sister Joanna makes it. I think it is because I didn’t use veggie stock as the recipe calls for… We live and learn!

Beautiful Flowers

Beautiful Flowers

Wild Flowers

Wild Flowers



Shan & Myke

Shan & Myke

The Trolls Bridge

The Trolls Bridge

The Dark Days Are Over


Shan Noodle Soup

Shan Noodle Soup

Joanna’s Vegan Shan Soup

In a big pot put the following:

2” Piece of Ginger sliced
1/2 Brown Onion diced
1 Teaspoon of Vegetable Oil
Char until brown.

Then add the following and bring to boil:

8 Cups of Water
8 Heaped Teaspoons of Vegan Vegetable Stock
1 Black Cardamon Pod
5 Cloves
1/2 Teaspoon Coriander Seed
1 Teaspoon of Coconut Sugar or Palm Sugar
3 Star Anise
6 Fennel Seeds
1 Cinnamon Quill
1 Bay Leaf

Add 2 Cups of Fried Tofu
1 Cup of sliced Mushrooms
1 Large Carrot sliced

Add 375g of Rice Noodles (fat or thin)
Let it continue to cook for 5 minutes, turn of heat and serve like this – put some of your soup in a serving bowl and put the following on top as you wish:

Soy sauce
Bean Sprouts
Fresh Lime Juice
Spring Onion

This is so easy and amazing hot or cold, it keeps for a few days in the fridge!

Remember to drink up the soup and leave the seeds and quill etc to the side.


love missy


One thought on “Flowers, Friends and Soup.

  1. What a rickety looking trolls bridge!
    I really love that branches photo – very beautiful!
    The vege stock is a key ingredient – but I am sure your soup tasted great 😉
    It looks delicious!

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