I was challenged to make a Keto diet friendly "chicken noodle soup. Challenge accepted. Since chicken noodle soup is both patently not vegan nor Keto friendly, I had to improvise and I must say, the resulting soup was delicious. 

Serves 4

4 cups vegetable stock (or 4 cups water + 2 vegetable bouillon cube)

1 package tofu shirataki noodles (prepared per the instructions and then cut a few times to break up the noodles)

1/2 cup small cauliflower florets 

1/3 cup chicken-style seitan, diced

1 kale leaf chopped

1/4 cup diced fresh flat leaf parsley

2 Tbsp olive oil (optional but if you're doing Keto you need the fat)

1/2 tsp dried thyme

1/2 tsp dried rub sage (or 1/4 tsp powdered sage)

1/4 tsp dried oregano

salt and pepper to taste (if your stock or bouillon cubes aren't salted, you'll probably need about 2 tsp of salt)

In a 4-quart saucepan or large pot combine the stock, noodles, seitan, kale, cauliflower, kale, parsley, oil and spices and simmer until the cauliflower is tender about 15 minutes. Salt and pepper to taste and serve.

Nutritional information: Per serving calories: 104.75, protein: 5.3 g, fat: 7.5 g, carbs: 4.5