"Chicken" Noodle Soup
We use dehydrated soy crumbles instead of chicken to obtain a vegan, ultralight version of an all-time classic recipe. Small pasta shapes help it come together in minutes!
Ingredients
- 180 g stelline or any other small pasta
- 60 g TVP mince or soy crumbles1
- 60 g mixed dried veggies and mushrooms
- 1 tbsp imitation “chicken” broth
- ½ tsp dried thyme
- 1 tsp lemon pepper2
- 1 tsp kosher salt
Instructions
At Home
- Put everything into one resealable bag.
At Camp
- Empty the contents of the resealable bag into your pot. Pour in enough water so that there's 1½ inches of water above everything. Give it a good mix and bring to boil.
- Once it has come to a boil, reduce the flame and let it cook until the pasta is al dente, or just shy of being fully cooked3.
- Give it a good mix once in a while so nothing sticks to the bottom. Add more water if needed, it should never get very dry.4
- Finally, once it reaches al dente, let it sit with the lid covered for 5-10 mins until the pasta is done. The "chicken" noodle soup is ready!
Notes
- Feel free to use a different shape/size of TVP or dehydrated soy.
- If you don't have lemon pepper, use ½ tsp black pepper and ½ tsp garlic powder instead.
- How long it takes to reach al dente state will depend on the altitude. The boiling point of water decreases the higher you go, but it also takes longer to cook! In my case (approximately 1200 m) it took about 7-8 minutes from the very start.
- The total quantity of water required depends on your pot's capacity, and how soupy you want it to be. Note that more soupy means a longer cook time, more fuel consumption, and requiring more seasoning. As a baseline, 750 ml - 1 L water results in a saucy pasta dish.