Sweet and Sour Low Mein Noodle Soup. No added salt or sweetener needed

It was late and I had not eaten since breakfast. So I chopped up 2 big leaves of kale, a handful of parsley, 4 Portobello mushrooms and a peeled carrot sliced very thin. It went into a pot with 2 cups of water,  a sprinkling of garlic and onion powder and the juice of 1/3rd of a lemon with the skin. It simmered on medium heat for 30 minutes. I had a can of Great Northern white bean packed in water, no salt.  I added the beans with another cup of water and let it simmer, covered for about 20 min until the stock was thickening. The stock was strained into another pot, saving the cooked veggies.  The stock was brought back to a boil and the low mein noodles were added. The heat was reduced to a simmer and the noodles were cooked until plump and tender (about 20 min). 

The veggies were plated with a ring of whole grain Matzo crackers and a dollup of wfpbno cheezy sauce.

The noodle soup was garnished with some of the cooked veggies.

All the flavors blended well together deliciously!