1teaspoonPoultry seasoning( usually contains sage, thyme, rosemary, nutmeg and black pepper)
For the Rest of the Soup
1TablespoonVegan butter or olive oil
8ClovesGarlic, finely chopped
2teaspoonsApple cider vinegar
8OuncesWide noodles, I used Publix brand No Egg Pasta Ribbons
Salt and Pepper to taste
First, soak your soy curls. In a large bowl, add your soy curls. Then drizzle the olive oil on to them. Toss to coat.
Now, sprinkle with the poultry seasoning, and toss to coat the dry curls with the seasoning. Pour the broth and water over the soy curls and let them soak for 10-15 minutes. I use that time to prep my veggies.
Then heat the vegan butter or olive oil for the soup in a large soup pot on medium high.
Next, add the shallot, garlic, celery and carrots to the pot. Sauté, reducing heat as needed until the veggies start to soften and the shallot is translucent. About 3-5 minutes. Season with a pinch of salt and pepper.
Now, you can do one of two things, drain and add the soy curls to the pot. Sauté until they brown slightly, about 5-7 minutes. This way they will simmer in the broth with the rest of the soup, and will be softer, because they will absorb the broth. I like this texture. But if you don't....
And you want them to be firmer, drain and then sauté in 1 Tbsp of oil in a separate non-stick skillet and leave them out of the soup until right before serving.
Once the soy curls have browned either way, add the poultry seasoning and apple cider vinegar to the pot. Stir to combine. Add a pinch of salt and pepper. Let sauté for another minute.
Now, add the broth and the bay leaf to the pot. Bring the broth to a simmer and then reduce heat to low. Simmer on low for about 5 minutes.
Then add the noodles and simmer for 5-6 minutes or until the noodles are al dente. Turn off the heat.
Taste and adjust seasonings. Remove the bay leaf. Then if you cooked the soy curls separately, now is the time to stir them into the pot.