Vegetarian Noodle Soup

 

Vegetarian noodle soup is more than a meal—a vibrant celebration of flavors and health. This dish is a symphony of taste and texture, featuring chewy, large vermicelli noodles made with rice and tapioca starch. The medley of fresh vegetables and mushrooms brings a wealth of nutrients, complementing the naturally sweet vegetable broth for a comforting and nourishing experience. As the fragrant aroma fills your kitchen, this unique soup becomes a cherished moment, perfect for family gatherings, light afternoon meals, or special days that call for something extraordinary. Embrace this refreshing dish as part of a wholesome lifestyle and a reminder of the joy of simple yet flavorful creations.

🛒 Ingredients

For the Broth

• Jicama (peeled and chopped)
• Apple (quartered)
• Sugarcane (crushed)
• White radish (sliced)
• Cabbage (chopped)
• Chayote (peeled and sliced)
• Kohlrabi (sliced)
• Carrots (sliced)

For the Soup

• 1 package of large vermicelli noodles (tapioca starch noodles)
• Straw mushrooms
• Shiitake mushrooms
• King oyster mushrooms
• Fried tofu (cubed)
• 1 tsp minced garlic
• 1 tsp minced ginger
• 1 minced shallot

Garnish

• Chopped green onion
• Fresh cilantro

Seasoning

• Mushroom seasoning powder
• Salt
• Sugar
• Vegetarian fish sauce (or soy sauce)

🍲 Instructions

1. Prepare the Broth

• Combine the jicama, apple, sugarcane, white radish, cabbage, chayote, kohlrabi, and carrots in a large soup pot.
• Add enough water to cover the vegetables and bring to a boil.
• Simmer for about 30 minutes until the broth becomes naturally sweet.
• Season to taste with mushroom seasoning powder, salt, and sugar.
• Strain the broth and keep it on low heat.

2. Prepare the Mushrooms and Tofu

• Soak all mushrooms in lightly salted water for a few minutes, then rinse and cut into bite-sized pieces.
• Heat a bit of oil in a pan and sauté the garlic, shallot, and ginger until fragrant.
• Add the mushrooms and stir-fry until they are tender.
• Season with a pinch of salt, sugar, and vegetarian fish or soy sauce.
• Add the fried tofu and stir to combine.

3. Combine and Serve

• Bring the strained broth to a gentle boil and add the cooked mushrooms and tofu mixture.
• Meanwhile, prepare the noodles according to the package instructions. Some types may need to be blanched or boiled, while others can go straight into the soup.
• Divide the cooked noodles into serving bowls.
• Ladle the hot broth over the noodles, including mushrooms and tofu in each bowl.
• Garnish with green onion and fresh cilantro.

💡 Tips

• Some large vermicelli noodles can be cooked directly in the broth; check the package instructions.
• If you're strictly vegan, skip the garlic, shallot, and ginger sauté or replace it with a splash of sesame oil and soy sauce.
• Feel free to add other blanched vegetables, such as bok choy, napa cabbage, or bean sprouts, for extra texture and nutrition.

Follow is the version that serves four people. You can adjust the seasoning to your taste.

• 1 small jicama (~300g), peeled and chopped
• 1 medium apple, quartered
• 1 stalk sugarcane (~100g), crushed
• 1 medium white radish (~150g), sliced
• ¼ head cabbage (~150g), chopped
• 1 medium chayote (~150g), peeled and sliced
• 1 small kohlrabi (~150g), sliced
• 2 medium carrots (~150g), sliced
• 2 liters water

🍜 For the Soup

• 200g large tapioca-based vermicelli noodles
• 100g straw mushrooms, halved
• 100g shiitake mushrooms, soaked and sliced
• 100g king oyster mushrooms, sliced
• 150g fried tofu, cubed
• 1 tsp minced garlic
• 1 tsp minced ginger
• 1 shallot, finely chopped

🌿 Garnish

• 2 tbsp chopped green onion
• 2 tbsp chopped cilantro

🧂 Seasoning

• 1½ tsp mushroom seasoning powder
• 1 tsp salt (or to taste)
• 1 tsp sugar (or to taste)
• 1 tbsp vegetarian fish sauce (or soy sauce)

👩‍🍳 Instructions

1. Make the Broth

1. Add jicama, apple, sugarcane, white radish, cabbage, chayote, kohlrabi, and carrots to a large pot with 2 liters of water.
2. Bring to a boil, then reduce heat and simmer for 30–40 minutes until the broth is sweet and fragrant.
3. Season the broth with salt, sugar, and mushroom seasoning. Adjust to taste.
4. Strain the broth and keep warm on low heat.

2. Prepare the Mushrooms and Tofu

1. Soak the mushrooms in lightly salted water for 10 minutes, rinse, and cut into bite-sized pieces.
2. Heat 1 tbsp oil in a pan, then sauté garlic, shallot, and ginger until fragrant.
3. Add all the mushrooms and stir-fry for 3–5 minutes until tender.
4. Add fried tofu, then season with soy sauce, salt, and sugar to taste.

3. Assemble the Soup

1. Cook the vermicelli noodles according to the package instructions (usually blanching for 2–3 minutes). Drain well.
2. Divide the noodles evenly into four bowls.
3. Bring the strained broth to a boil and add the cooked mushrooms and tofu.
4. Ladle hot broth, mushrooms, and tofu over each bowl of noodles.
5. Garnish with green onion and cilantro.