Feast logo

Instant Pot Vegan Vermicelli Noodle Soup

A quick and delicious instant pot soup.

By Liana HewittPublished 6 years ago 3 min read
Like

Since the flu and colds seem to be going around my office I have had delicious soup on my mind for a long time. To me lately, soup is a very healing meal. The steamy broth and delicious ingredients in a soup almost seem to have a healing power of their own. I instantly feel better when I eat bowl of soup, especially in the cold weather of the winter season.

Since I received my Instant Pot for Christmas this year, I have been itching to try making as many meals in it as possible. After researching for many hours about different possible soups I could make in it, I was delighted to discover that the process was very quick and had very little clean up. The great thing about the Instant Pot is that most recipes use just the one pot which makes clean up a quick and painless process.

The best soups to help fight against flu and cold season are ones with a booth base and lots of veggies and spices that will help boost your immune system. I also find that while making a soup to help battle a cold or flu that adding spice not only adds flavor but can also help burn away the sickness. Of course the level of spice in the soup would depend on who you are making the soup to enjoy with. Some people are not able to tolerate as much spice as others.

Most of the veggies I use when making soups are frozen or canned, as that is usually what I have on hand but if you don't have frozen or canned on hand you can also use fresh as well. I find that using frozen or canned helps save time by making less mess to clean up, for example I won't have to wash cutting boards or knives from preparing my vegetables.

Though I did make this soup using vegan broth, it can also be made with chicken or beef broth. I was using what I had available on hand at the time. Any type of broth would be delicious in this soup as a lot of the flavor comes from the ingredients rather than the broth.

Ingredients

  • 1 can of sliced mushrooms
  • 1/2 bag of frozen leafy greens (this includes spinach, kale and collard greens)
  • 1 diced yellow onion
  • 6 pouches of G Washington's Brown Broth
  • 80 grams of vermicelli noodles
  • 8 cups of water
  • 1 tsp of minced garlic
  • 5 tbsps of soya sauce
  • 2 tbsps of sriracha (use more or less depending on your tolerance for spice)

Directions

  1. Pour water into Instant Pot.
  2. Mix the broth into the water as per instructions on box.
  3. Stir in minced garlic.
  4. Stir in soya sauce.
  5. Stir in sriracha.
  6. Pour mushrooms into Instant Pot.
  7. Pour leafy greens into Instant Pot.
  8. Pour diced onion into Instant Pot.
  9. Stir well.
  10. Place vermicelli noodles in center of mixture.
  11. Close Instant Pot lid while making sure that the vent is set to the closed position.
  12. Set manual pressure on normal for ten minutes.
  13. When the ten minutes are up manually open steam valve (careful not to burn yourself!).
  14. When steam is done releasing, open up the Instant Pot and enjoy your soup.

As I learn more recipes with my Instant Pot, I will be sharing them. I find the Instant Pot a very useful and interesting piece of cookware and am definitely looking to share tips with everyone and anyone. I will be looking to make all kinds of different things with my Instant Pot so stay tuned!

recipe
Like

About the Creator

Liana Hewitt

Reader insights

Be the first to share your insights about this piece.

How does it work?

Add your insights

Comments

There are no comments for this story

Be the first to respond and start the conversation.

Sign in to comment

    Find us on social media

    Miscellaneous links

    • Explore
    • Contact
    • Privacy Policy
    • Terms of Use
    • Support

    © 2024 Creatd, Inc. All Rights Reserved.