Soup season is getting off to a good start this year with a brand new recipe in my house. I have only just recently discovered the wonders of Jackfruit. This tropical fruit has the texture of chicken/pork when pan-fried or roasted and then shredded. It has a slightly sweet taste but otherwise it absorbs flavors very well. For the past week we have been trying out all kinds of recipes and today I thought I’d try making a “chicken” noodle soup.

I have not found the fruit fresh in the local markets but you can get it canned at Asian markets. It is important to pay attention to the can, as there are two kinds of jackfruit sold in cans. You want the young green jackfruit in brine to make this recipe or any other savory jackfruit dish.

The other thing you’ll need for this is a good “chicken” bouillon for the simulated flavor. The best one I have found is a vegan boullion from Edward & Sons, Not-Chick’n. You can get this at Whole Foods. If you can’t find that then just use a regular vegetable bouillon and add some turmeric for a bit color and flavor.

Ingredients

1 can of jackfruit in brine

1 medium carrot

1 stalk of celery

1 small onion

1 clove of garlic

2 bouillon cubes

1 cup dry noodles

8 cups of water

Method