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photo Vegan Fuji “Chicken” Noodle Soup Recipe | Say Mmm

Vegan Fuji “Chicken” Noodle Soup

A veganized version of our family’s recipe for chicken noodle soup. Soy curl “chicken” and vegetables in a thick creamy broth with homemade noodles. It doesn’t get much better than that!!
10 Servings -
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Servings:10  | Calories:230 | Total Fat:6g  | Chol:0mg  | More
Nutritional facts are per serving and accuracy is not certain.
Total Fat 6g
9 %
Sat Fat 1g
5 %
Total Carb 38g
13 %
Fiber 4g
16 %
Sugars 5g
Cholesterol 0mg
0 %
Sodium 559mg
23 %
Protein 7g
14 %
39% Semolina
27% Raw cashews
17% Others combined
15% All-purpose flour
Percentages based on 2000 calories diet. Data may be incomplete or calculations inaccurate - Learn more.


1 1/2 cups semolina flour
3/4 cup all-purpose flour, plus more for sprinkling
3/4 cup hot water
3/4 cup raw cashews
8 cups water
10 teaspoons Better Than Bouillon No Chicken Base
1 teaspoon fresh rosemary, finely chopped (dried is also okay)
1 teaspoon dried sage
1 teaspoon dried thyme
6 to 8 large carrots, peeled and sliced into 1/2 inch thick coins
2 yellow onions, chopped
2 stalks celery, sliced 1/4 inch thick
2 cups soy curls (broken into pieces 1/2 -- 1 inch in length)

Directions : View recipe directions on
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