Vegan Marry Me "Chicken" Noodle Soup

0 After soaking and draining the soy curls, squeeze as much liquid out of them as you can. 
1 Heat the olive oil on medium high in a large soup pot. Then add the soy curls and sauté for about 2-3 minutes.
2 Crumble the bouillon cube and then sprinkle it over the soy curls. Season them with a pinch of salt and pepper. Continue to sauté the soy curls until they are brown and firm. 2-3 more minutes.
3 Pour in the lemon juice and let it deglaze the pan, scraping any bits of soy curl off the bottom of the pot that are stuck. Remove the soy curls from the pot and put them in a bowl. Set aside.
4 Heat the olive oil for the soup on medium heat in the same soup pot. 
5 Add the garlic and the sun-dried tomatoes. Sauté for 1-2 minutes, then sprinkle in Italian seasonings. Stir to combine.  
6 Pour in the vegan cream, 1 cup of non-dairy milk and 4 cups of broth. Stir to combine and season with a few pinches of salt and pepper. 
7 Bring to a simmer, then add the noodles and simmer, stirring frequently, until the noodles are al dente. Check the package for timing, but it is usually 8-10 minutes. 
8 Once the noodles are tender, add the remaining 1 cup of non-dairy milk, the remaining 1 cup of broth, lemon juice and vegan Parmesan. Stir to combine and let the Parmesan melt into the soup. 
9 Bring back to a simmer, reduce heat to low. Add the soy curls back to the pot and the fresh basil. Stir and let the soy curls heat back up for a minute.
10 Taste and add salt, pepper, red pepper to taste. And extra lemon juice if needed. 
11 Serve immediately with extra basil if desired.