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

Shan

Shan & Myke

Shan & Myke

The Trolls Bridge

The Trolls Bridge

The Dark Days Are Over

Branches

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
Chilli
Bean Sprouts
Basil
Coriander
Mint
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.

Enjoy!

love missy

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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!
    X

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