Vegan Chicken Asian Soup

SERVES: 4 PREPARATION TIME: 45 MINS

Ingredients

• 1 pack of VBites Chkn Chunks
• 2 tbsp coconut oil
• 1 small cup of miso
• 1 litre of vegetable stock
• 1 can chickpeas, drained and rinsed
• 6oz rice noodles
• 1 large onion (thinly sliced)
• 1 cup peeled carrots (around 2 large ones thinly sliced)
• 2 cloves garlic (minced)
• 2-3oz bean sprouts
• 2oz button mushrooms, sliced
• 1 tbsp of mixed herbs
• ½ tsp ground black pepper
• 2 tbsp sweet sake (optional)

Method

1. In a large pan sauté the onion and carrots in the oil for about 7 minutes.
2. Add the garlic, button mushrooms, herbs and black pepper and sauté for another 5 minutes.
3. Add the vegetable stock and the chickpeas. Bring to a boil.
4. Then add the bean sprouts.
5. Add rice noodles into the boiling stock water.
6. Cook for 10-15 minutes, stirring occasionally. Add miso and stir until blended. (Add extra miso and sake if you would like a stronger flavour.)
7. Add the VBites Chkn Chunks and warm through.