Noodle soup with vegetable pancakes

We spent the afternoon outside hiking and feeding the chickadees in the mild winter weather. As soon as we got out of the car, we were spotted by some chickadees who called to us to feed them. These friendly birds followed us throughout our hike – singing in the trees and keeping us in their sight.

We were in an area owned by the local public school board where the staff host nature walks for their schools. The birds are wild but used to kids feeding them. The blackcapped chickadees are very tame.

We didn’t just see our the friendly chickadees. We saw two kinds of woodpeckers and a couple other little birds we weren’t able to identify. But the chickadees were the only ones interested in our seeds and brave enough to approach us.

 

We got home just before dinner time. There’s nothing like a steaming bowl of noodle soup after being out in the cold. This soup has wheat noodles, tempeh, mushrooms, greens and shredded carrots. The broth has coriander and star anise and it’s garnished with cilantro.

vegan noodle soup

We had asian-style vegetable pancakes on the side with a spicy dipping sauce for the adults and a soy dipping sauce for the kids. The pancakes are a simple flour, salt and water mix but when cooking, I press pre cooked, shredded vegetables in the batter.

vegan vegetable pancakes
Vegetable pancakes with shredded carrots and cabbage.

The end result is delicious – I almost didn’t get a picture because the kids ate them all before I got the camera out! But my son asked for more while I was still cooking the adult pancakes. I made him one more with the remaining batter – as you can see, his fork got to it before I took this picture!

The difference between the adults’ pancakes and the kids’ pancakes is that I added mushrooms and onions to the adults’ pancakes. The kids’ only have cabbage and carrots – although my daughter liked them enough to eat one of the adult pancakes, onions and all, without complaining.

vegan vegetable pancakes

Vegetable pancakes

  • 1/2 cup whole wheat flour
  • 1/4 cup all purpose flour
  • 1/2 tsp salt
  • 1/4 tsp turmeric powder
  • 1 cup water
  • thinly sliced or shredded veggies (try onion, carrot, mushrooms, etc.)
  • oil for frying

Fry the vegetables in oil until cooked. Set aside.

Mix the remaining ingredients together and heat a griddle. Scoop 1/4 cup of batter onto the hot, lightly greased griddle and spread the batter around. Add a spoonful of the veggies and press them into the batter.

When the sides of the pancakes look ready, flip the pancakes and cook for a couple minutes on the other side until the vegetables are seared and the batter is cooked.

Make a dipping sauce with soy sauce, lime juice, rice vinegar, hot pepper flakes and minced garlic. Or just dip it in soy sauce.