Vegetarian noodle soup with fresh vegetables is very simple to make and is deliciously appealing. Let’s get cooking with TasteVN and make this delicious soup right away!
1. Vegetarian noodle soup with soybean paste
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Preparation
10 minutes
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Cooking
1 hour
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Difficulty
Easy
Ingredients for Vegetarian noodle soup with soybean paste Serves 5
Noodles 1 kg Jicama 300 gr (sunchoke) Carrot 200 gr Loofah 300 gr Napa cabbage 300 gr Soybeans 200 gr Minced shallots 50 gr Straw mushrooms 200 gr Tofu 200 gr Tomatoes 2 pieces Green onions 20 gr Tamarind juice 50 ml Water spinach 300 gr Cooking oil 100 ml Annatto oil 2 tablespoons Vegetarian fish sauce 2 tablespoons Red food coloring 1/4 teaspoon Salt/ vegetarian seasoning a pinch
How to choose fresh ingredients
How to choose good white tofu
- You should buy white tofu at reputable supermarkets and stores to avoid low-quality products.
- When buying, choose tofu that is carefully packaged, intact, and not damaged or leaking.
- You should also pay attention to the expiration date printed on the product packaging. It’s best to buy tofu that has a production date close to your purchase date for better taste when cooked!
- Additionally, you can make white tofu at home with the very detailed guides from TasteVN.
How to choose good taro – cassava
- Shape: Choose taro that has a balanced shape, smooth, thin skin, and small stem, as this indicates the “flesh” of the taro is sweet, fragrant, and juicy. Avoid choosing those with rough skin as they tend to be more fibrous, dry, and less sweet.
- Color: Good taro will have green leaves and the skin will be creamy white.
How to choose good carrots
- You should choose carrots that are straight, with smooth skin, bright orange color, and feel firm, hard, and heavy in your hand, as these are the nutritious and vitamin-rich ones.
- Choose those with a small core because the smaller the core, the sweeter the carrot.
- You should not choose carrots with leaves or stems at the base, or those with thick shoulders, as these typically have large cores, are not sweet, and have fewer nutrients.
- Avoid buying carrots that are misshaped, dark-colored, bruised, or have wilted leaves.
How to choose fresh and delicious loofah
- Choose loofah that are medium and small in size, they will taste sweeter and more aromatic.
- The loofah should be elongated, long, with uniform color and no black spots.
- The loofah should have a dark green color, be firm, not too soft, and have a natural fragrant smell.
How to choose fresh and delicious napa cabbage
- Choose napa cabbage with light green color at the top and gradually bright white from the body to the root.
- Avoid napa cabbage that is dark green, as it is usually older, and will not be sweet and crunchy.
- Limit buying damaged napa cabbage that has an unusual smell.
How to make vegetarian rice noodle soup with soybean curd
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Cook vegetable broth
To cook vegetable broth, prepare the following ingredients: peeled jicama, cut into pieces. Peel the loofah, cut in half lengthwise and then into pieces. Peel the carrot and cut into pieces. Cut off the root of the napa cabbage, wash it clean and then cut into pieces.
Put 1.5 liters of water into a pot, place the pot on the stove over medium heat, add the jicama, loofah, carrot, and napa cabbage, and boil for about 30 minutes, then strain to obtain the broth.
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Making soybean tofu
Rinse the soybeans and soak them in water for 4 – 8 hours until they are soft, then drain and rinse them again.
Place the soybeans in a blender with 1 liter of water and blend until smooth, then pour the mixture into a cloth bag to extract the liquid.
Pour the soybean liquid into a pot, place it on the stove to bring to a boil, then reduce the heat and add 50ml of tamarind juice, stirring gently. Boil for about 5 minutes, and when the tofu curds rise, scoop them out and place them in a sieve to drain.
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Sautéing onions and frying tofu
Place a pan on the stove, turn on the heat to warm the pan, add 50ml of cooking oil, then add 50gr of finely sliced shallots and sauté until fragrant. When the shallots are golden and fragrant, strain them through a sieve to collect the fried shallots.
Reuse the pan and oil, add the diced tofu and fry until the tofu is golden on all sides, then remove the tofu to a plate.
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Boiled vegetables as a side
Put 500ml of water into a pot and bring it to a boil. Once the water is boiling, add the water spinach and 1/2 teaspoon of salt.
Boil for about 10 minutes until the water spinach is cooked, then turn off the heat and remove the water spinach to a plate to cool.
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Sautéing scallions and stir-frying mushrooms
Place a pan on the stove, turn on medium heat to heat the pan. Then add 2 tablespoons of annatto oil and sauté 20g of sliced scallions until fragrant.
Once the scallions are golden and fragrant, add them to the soybean tofu plate to add color to the dish.
Next, place the pan back on the stove, sauté 1 tablespoon of minced shallots until fragrant, then add the straw mushrooms and stir-fry for about 5 minutes until the mushrooms are cooked, then turn off the heat.
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Complete the broth
You season the vegetable broth with 2 tablespoons of vegetarian seasoning, 1/2 tablespoon of salt, 2 tablespoons of vegetarian fish sauce, and 1/4 teaspoon of red food coloring, stirring well, then adjust the seasoning to taste.
Next, you add the vermicelli, straw mushrooms, and fried tofu, then reduce the heat to keep the broth warm.
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Completion
You scoop the vermicelli into a bowl along with some straw mushrooms and tofu, add 1 tablespoon of soybean paste, a bit of boiled water spinach, some fried shallots, a piece of tomato, and pour more broth over it to finish.
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Finished product
A delicious bowl of vermicelli soup with really eye-catching colors. The broth has a natural sweetness from the vegetables, the soybean paste is rich, along with the chewy mushrooms and crispy fresh water spinach, which is very appealing, isn’t it?
Don’t forget to make a bowl of spicy chili sauce to enhance the flavor of the vermicelli soup!
2. Vegetarian vermicelli soup with tomato
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Preparation
10 minutes
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Cooking
30 minutes
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Difficulty
Easy
Ingredients for Vegetarian Tomato Noodle Soup Serves 5
Fresh noodles 1 kg Fried tofu 300 gr Straw mushrooms 200 g Gray oyster mushrooms 200 g Ripe tomatoes 500 g Dried coconut water 1 liter Chives 20 gr Scallions 10 gr Annatto oil 2 tablespoons Vegetarian fish sauce 2 tablespoons Water spinach 0.5 kg Vegetarian grilled meat noodles 300 gr Fermented tofu 1 tablespoon Common spices a little (Salt/ vegetarian seasoning/ sugar)
How to Choose Good Oyster Mushrooms
- You should choose mushrooms that are long, large, and firm; these mushrooms will be sweeter than those with small stems.
- Mushrooms that have been harvested for a long time and stored at cold temperatures often have black or bruised tips.
- You should touch the mushrooms with your hand; if they feel slimy, you shouldn’t buy them.
- You should check the expiration date before purchasing; oyster mushrooms usually have a shelf life of about 2 weeks, and if the time exceeds 2 weeks, you shouldn’t buy them.
How to make Vegetarian Tomato Noodle Soup
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Prepare the ingredients
Soak the oyster mushrooms in diluted salt water for 5 minutes, then remove and rinse with clean water, squeeze out all the water and let it drain. After that, cut the mushrooms into small bite-sized pieces.
Remove any spoiled or bruised parts from the straw mushrooms, soak in diluted salt water for about 2 – 3 minutes. Then rinse well with water and let them drain.
Tofu, cut into bite-sized pieces. Chives, remove any spoiled leaves, wash clean and cut into pieces about 1 finger length.
Wash the tomatoes, take 2 fruits and cut into wedges, 3 fruits diced. Wash the green onions, let them drain and then slice thinly.
Water spinach, remove yellow leaves, break into bite-sized pieces, wash clean and then boil until cooked. Once cooked, remove the spinach to a plate.
Proper way to prepare oyster mushrooms:- Mix warm water with a bit of salt, use a knife to scrape off the dust from the mushroom cap, soak the oyster mushrooms in diluted salt water for about 5 minutes and rinse with clean water.
- You should only cut them into 4 parts along the length of the mushroom.
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Sautéed Tomatoes
Place a pot on the stove, turn on medium heat, and add 2 tablespoons of annatto oil to the pot.
When the oil is hot, add the minced shallots and sauté until fragrant, then add the chopped tomatoes and stir-fry for about 5 minutes until the tomatoes are cooked.
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Prepare the Broth
Once the tomatoes are sautéed, add 1 liter of coconut water and 700ml of filtered water to the pot, along with the straw mushrooms, oyster mushrooms, and cut tofu.
Season the broth with 1/2 tablespoon of salt, 2 tablespoons of vegetarian seasoning, 2 tablespoons of vegetarian fish sauce, and 1.5 tablespoons of sugar, stirring well until the seasonings dissolve, then cover and bring the broth to a boil.
When the broth is boiling, mash 1 tablespoon of fermented bean curd into the broth.
Then, add the cut tomato wedges and simmer for about 10 more minutes until it boils again; taste and adjust the seasoning as needed, then turn off the heat.
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Completion
You serve the noodles in a bowl, along with some boiled water spinach and a piece of vegetarian cha. Add tofu, mushrooms, and tomatoes, sprinkle some chopped chives, pour in the broth, and enjoy it with a bowl of spicy chili fish sauce!
You can make vegetarian cha at home following TasteVN’s recipe to ensure it’s delicious and safe!See details: How to make delicious and unique vegetarian cha
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Final Product
The vegetarian tomato noodle soup has a sour, rich flavor characteristic of the broth, combined with chewy and crispy tofu and mushrooms.
The dish will taste better when eaten hot and served with vegetarian chili sauce.
3. Vegetarian Noodle Soup with Tofu Pudding
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Preparation
20 minutes
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Cooking
20 minutes
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Difficulty
Easy
Ingredients for Vegan Tofu Rice Noodle Soup Serves 2
Soft tofu 280 grams Straw mushrooms 200 grams Snow mushrooms 100 grams Mini chicken leg mushrooms 100 grams Fried tofu balls 100 grams Tomatoes 3 pieces Chopped green onion 1 tablespoon Chopped lemongrass 1 cup Seasoning a little (vegetarian seasoning/salt/sugar)
Cooking Tools
Ingredient Images
How to Prepare Vegan Tofu Rice Noodle Soup
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Prepare the Ingredients
Wash the tomatoes, then put 2 of them in a blender to puree, and cut the remaining one into wedges.
For the straw mushrooms, cut off the stems, then soak them in diluted saltwater for 5 – 10 minutes to clean them better. Finally, rinse them well with water.
For the snow mushrooms, cut off the stems, wash them, drain, and then cut them into small pieces.
For the mini chicken leg mushrooms, cut off the stems, soak them in diluted saltwater for about 15 minutes, then rinse with water and drain. You can cut them in half or leave them whole.
After purchasing, wash the green onions and chop them finely.
Peel the outer layer of the lemongrass and cut off the dark green ends. Then, chop the lemongrass finely.
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Make the fermented bean curd sauce
You put 2 pieces of fermented bean curd and the liquid into a bowl, then just use a spoon to stir well.
Next, you heat a pan on the stove, add a little cooking oil, wait for the oil to heat up, then add 1 tablespoon of minced shallots and 1 cup of minced lemongrass to sauté until fragrant.
Then, add 1/2 cup of water, the stirred fermented bean curd liquid, and 2 tablespoons of chili sauce into the pan. Cook until the mixture thickens, then turn off the heat.
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Make the vegetarian crab cake
You put 1 box of soft tofu into a blender and blend until smooth. Then transfer the blended tofu to a bowl, add 1 tablespoon of annatto oil, 1 teaspoon of vegetarian seasoning, and stir well.
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Cook the noodle soup
You place a pot on the stove and turn on the heat, add 1 tablespoon of cooking oil, 1 tablespoon of annatto oil into the pot, then add 2 tablespoons of Boaro to sauté until fragrant.
Next, you add the blended tomatoes into the pot, stir well, and cook on low heat.
Then, you add straw mushrooms, snow mushrooms, and mini chicken thigh mushrooms into the pot, season with 1 tablespoon of vegetarian seasoning, and stir briefly.
You continue to add 1.5 liters of vegetable broth into the pot and cook for about 10 minutes. Add 2 ladles of fermented bean curd sauce, 1 teaspoon of salt, 2 tablespoons of sugar, and 2 tablespoons of vegetarian seasoning into the pot and mix well.
Finally, you use a ladle to scoop soft tofu into the pot to make vegetarian crab soup and then add 100 grams of fried tofu balls, tomatoes, and cook until done.
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Finished Product
You blanch the water spinach briefly in boiling water, then remove and drain. After that, immediately place the noodles in a bowl, add a little water spinach, and pour in the broth along with mushrooms, vegetarian crab meat, tomatoes, and fried tofu balls, and you can enjoy it!
Vegetarian crab noodle soup is delicious with a sweet and light sour broth, combined with chewy and naturally sweet mushrooms. The vegetarian crab made from silken tofu has a creamy, soft, and rich flavor that makes the noodle soup even tastier.
When enjoying, you can add a little chili to make the dish more appealing!
How to Choose Fresh and Delicious Tomatoes
- You should choose tomatoes with smooth skin, plump and juicy, bright red color, and still have green stems.
- Avoid choosing those that are bruised or have small black spots, or that have an uneven color of both green and red.
- If you touch them and they feel too soft or too hard, or if juice comes out, do not buy them, as they may be spoiled.
How to choose fresh and delicious straw mushrooms
- You should choose to buy straw mushrooms in the early morning or late evening, when they have just been harvested and are still fresh.
- Pay attention to choose straw mushrooms that are round in shape, still budded, and have not fully opened.
- Straw mushrooms that are black are usually rated as having a higher sweetness compared to white straw mushrooms.
- You should buy mushrooms at reputable food stores that specialize in providing clean agricultural products.
- If you choose to buy packaged mushrooms at supermarkets, you need to pay attention to read the information on the packaging to confirm the source and expiration date.
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Thus, with just a few simple steps, you have completed the delicious and appealing vegetarian noodle soup for the whole family. TasteVN wishes you success!
*Refer to the recipe and images from YouTube sources: Cooking Addiction and Co Minh’s Kitchen
