"To some of us, Jackfruit might have been just a strange name until recently but once you get to know this exotic fruit, a huge world of possibilities will open up. This Asian delight is so special. It’s one of the largest fruits which grows on trees and it has some notable (and delicious!) relatives, such as figs and mulberries. We hope you enjoy this cozy and comforting Jackfruit “Chicken” Noodle Soup!"
Jackfruit “Chicken” Noodle Soup
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- Recipe Card
Prep time: 1hr
Cook time: 1hr
Serves or Makes: 8
Recipe Card
ingredients
- 1 (20-ounce) can of jackfruit in brine
- 1 medium carrot
- 1 stalk of celery
- 1 small onion
- 1 garlic clove
- 2 vegan bouillon cubes
- 1 cup of dry pasta noodles
- 8 cups of water
Method
Step 1
To make the “chicken” you’ll want to open and drain the can of jackfruit and add that to a bowl. Add in two cups of boiling water and one bouillon cube. Let that sit for an hour or so. The idea here is that the jackfruit soaks in some of that flavor. Once you’ve let it sit for a while, then fire up the stove. In a skillet, add a couple tablespoons of oil. We use sunflower or safflower oil because their flavors are mild and won’t interfere with our seasoning. Carefully add the jackfruit and fry until each side browns. Save that broth. Once the jackfruit browns, you’ll want to take a couple of forks to shred it.
Step 2
Once it is all shredded then add the other bouillon cube to the saved cup of broth. Add this to the skillet and simmer until most of the liquid is cooked off. At this point, your “chicken” is ready for the soup. You can roast it in your oven to toughen up the texture a bit more if desired.
Step 3
For the rest of the soup, you only need to make some Mirepoix, add the “chicken” and more broth, and whatever noodles you prefer.