Vegetarian rice noodle soup with fresh vegetables, very simple to make yet light, delicious, and appealing. Let’s cook with TasteVN and create this delicious soup right away!
1. Vegetarian rice noodle soup with soybean curd
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Preparation
10 minutes
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Cooking
1 hour
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Difficulty
Easy
Ingredients for Vegetarian rice noodle soup with soybean curd Serves 5
Rice noodles 1 kg Jicama 300 gr (white radish) Carrot 200 gr Loofah 300 gr Napa cabbage 300 gr Soybeans 200 gr Chopped shallots 50 gr Straw mushrooms 200 gr Tofu 200 gr Tomatoes 2 pieces Spring 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 little
How to choose fresh ingredients
How to choose good white tofu
- You should buy white tofu at reputable supermarkets and stores to avoid purchasing low-quality products.
- When buying, you should choose tofu that is well-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 with a production date close to your purchase date for better taste when cooking!
- Additionally, you can make white tofu at home with very detailed instructions from TasteVN.
How to choose good taro – cassava
- Shape: Choose taro that has a balanced shape, smooth, thin skin, and a small stem; this will ensure the flesh is sweet, fragrant, and juicy. Avoid choosing those with rough skin as they tend to be fibrous, dry, and less sweet.
- Color: Good taro will have green leaves and off-white skin.
How to choose good carrots
- You should choose carrots that are straight, with smooth outer skin, bright carrot color, feel firm, hard, and heavy in your hand, as these are the good ones with a lot of vitamins.
- It’s best to select those with a small core, as the smaller the core, the sweeter the carrot.
- You should avoid choosing those with leaves or branches at the base, and those with thick, wide shoulders, as these usually indicate larger core carrots that are not sweet and have less nutrients.
- Do not buy carrots that are misshapen, dark in color, bruised, or have wilted leaves and branches.
How to choose fresh and delicious loofah
- Choose loofah that are medium-sized and small, they will be sweeter and more fragrant.
- The loofah should be elongated, long, with uniform color and no black spots.
- Loofah should be dark green, firm, not too soft, and have a natural fragrance.
How to choose fresh and delicious napa cabbage
- Choose napa cabbage with light green color at the tip and gradually white from the body to the root.
- Do not choose napa cabbage that is dark green, as it is usually old cabbage, not sweet and crunchy.
- Avoid buying wilted or strange-smelling cabbage.
How to make vegetarian rice noodle soup with soybean curd
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Cooking vegetable broth
To cook vegetable broth, prepare the following ingredients: peeled jicama, cut into pieces. Loofah peeled, halved lengthwise, then cut into pieces. Carrot peeled, cut into pieces. Napa cabbage cut off the root, washed, and then cut into pieces.
Add 1.5 liters of water to a pot, place the pot on the stove, turn on medium heat, add jicama, loofah, carrot, and napa cabbage to boil for about 30 minutes, then strain to get the broth.
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Boiled vegetables as a side dish
Add 500ml of water to 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 shallots and stir-frying mushrooms
Place a pan on the stove over medium heat to warm it up. Then add 2 tablespoons of annatto oil and sauté 20g of thinly sliced shallots until fragrant.
Once the shallots are golden and fragrant, add them to the plate of soybean paste to color the mixture.
Next, place the pan back on the stove, sauté 1 tablespoon of minced purple onion 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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Finishing 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, mixing it well and adjusting the taste to your liking.
Then, you add the noodles, straw mushrooms, and fried tofu and lower the heat to keep the broth warm.
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Completion
You scoop the noodles into a bowl along with some straw mushrooms and tofu, add 1 tablespoon of soybean curd, a bit of boiled water spinach, some fried onions, a slice of tomato and pour more broth over it to complete the dish.
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Final product
A delicious bowl of noodle soup with very eye-catching colors. The broth has a natural sweetness from the vegetables, the soybean curd is rich, with chewy mushrooms, and fresh crispy water spinach that’s very appealing, right?
Don’t forget to make a bowl of spicy chili sauce to enhance the flavor of the noodle soup!
2. Vegetarian noodle 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 Green onion 10 gr Annatto oil 2 tablespoons Vegetarian fish sauce 2 tablespoons Water spinach 0.5 kg Vegetarian grilled pork rolls 300 gr Fermented tofu 1 tablespoon Common seasoning a little (Salt/ vegetarian seasoning/ sugar)
How to choose delicious oyster mushrooms
- You should choose mushrooms that are long, thick, 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 spots or bruises on the caps.
- You can 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 typically have a shelf life of about 2 weeks, so if the time exceeds 2 weeks, it’s best not to buy them.
How to prepare Tomato Vegetarian Noodle Soup
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Prepare the ingredients
Soak the oyster mushrooms in diluted salt water for 5 minutes, then remove, rinse with clean water, squeeze out all the water, and let them drain. After that, cut the mushrooms into small pieces.
Remove any spoiled or bruised parts from the straw mushrooms, soak them in diluted salt water for about 2 – 3 minutes. Then rinse thoroughly with water, and let them drain.
Cut the tofu into bite-sized pieces. Trim any spoiled leaves from the chives, wash them clean, and cut them into pieces about the length of a finger.
Wash the tomatoes, take 2 of them and cut them into wedges, and chop 3 others into small pieces. Wash the green onions, let them drain, and then slice them thinly.
For the water spinach, remove the yellow leaves, break them into bite-sized pieces, wash them clean, and then boil them until cooked. Once done, take the spinach out and place it on a plate.
Correct way to prepare oyster mushrooms:- Mix warm water with a little salt, use a knife to scrape off the dust on the cap of the mushroom, soak the oyster mushrooms in diluted salt water for about 5 minutes and rinse them with clean water.
- You should only cut them into 4 pieces along the length of the mushroom.
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Sautéed tomatoes
Place a pot on the stove, turn on a medium heat, and add 2 tablespoons of annatto oil to the pot.
Once the oil is hot, add chopped scallions and sauté until fragrant, then add the diced 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 plain water to the pot, along with straw mushrooms, oyster mushrooms, and the 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, stir well to dissolve the seasonings, then cover and bring the broth to a boil.
Once the broth boils, crush 1 tablespoon of fermented bean curd into the broth.
Then, add the tomato wedges and simmer for about 10 minutes until the broth boils again, taste and adjust the seasoning as necessary, then turn off the heat.
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Completion
You put the noodles in a bowl, along with a bit of boiled water spinach and a piece of vegetarian fish cake. Scoop in tofu, mushrooms, and tomatoes, add some chopped chives, pour in the broth, and enjoy with a bowl of spicy chili fish sauce!
You can make vegetarian fish cake at home using the recipe from TasteVN to ensure it’s delicious and safe!See details: How to make delicious and unique vegetarian fish cake
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Final Product
Vegetarian tomato noodle soup has a sour broth, rich in the characteristic flavor from the broth, blended with chewy tofu and mushrooms.
The dish will taste better when eaten hot and served with vegetarian chili sauce.
3. Vegetarian Noodle Soup with Soft Tofu
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Preparation
20 minutes
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Cooking
20 minutes
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Difficulty
Easy
Ingredients for Vegetarian Rice Vermicelli Soup with Soft Tofu 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)
Tools Needed
Ingredient Images
How to Make Vegetarian Rice Vermicelli Soup with Soft Tofu
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Prepare the Ingredients
Wash the tomatoes, then put 2 in a blender to puree, and cut the remaining one into wedges.
For the straw mushrooms, cut off the stems, then soak them in a dilute saltwater solution for 5 – 10 minutes to clean them better. Finally, rinse again 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, trim the stems, soak them in a dilute saltwater solution for about 15 minutes, then rinse thoroughly with water and drain. You can either cut them in half or leave them whole.
After washing, chop the green onions finely.
Peel the lemongrass, then cut off the dark green ends. After that, chop the lemongrass finely.
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Make the fermented tofu sauce
You put 2 pieces of fermented tofu and the fermented tofu water into a bowl, then you just need to use a spoon to stir well.
Next, you place a pan on the stove, add a little cooking oil to the pan, 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, you add 1/2 cup of water, the stirred fermented tofu water, and 2 tablespoons of chili sauce into the pan. You cook the mixture until it thickens, then turn off the heat.
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Make the vegetarian rieu
You put 1 box of soft tofu into a blender and blend until smooth. Then, transfer the blended tofu into 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.
After that, add the pureed tomatoes into the pot, stir well, and cook on low heat.
Next, add straw mushrooms, snow mushrooms, and mini chicken thigh mushrooms into the pot, season with 1 tablespoon of vegetarian seasoning, and stir briefly.
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 stir well.
Finally, use a ladle to scoop soft tofu into the pot to make vegan crab soup, then add 100 grams of fried bean curd balls and tomatoes to cook until done.
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Final Product
You blanch the water spinach briefly in boiling water, then remove and let it drain. After that, place the noodles in a bowl, add a little water spinach, then pour the broth along with mushrooms, vegetarian crab meat, tomatoes, and fried tofu balls for you to enjoy!
The vegetarian crab noodle soup is delicious with a clear, sweet broth, a light sour taste combined with tender, chewy mushrooms, and natural sweetness. The vegetarian crab meat made from soft tofu has a rich, soft, and flavorful taste, making the noodle soup even better.
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, shiny skin, plump and juicy with a bright red color, and a green stem.
- Avoid choosing those that are bruised or have small black spots, or those that have uneven colors of both green and red.
- If you touch them and they feel too soft or too hard, or if there is juice coming out, you should not buy them, as they may be spoiled.
How to choose fresh, delicious straw mushrooms
- You should buy straw mushrooms in the early morning or late evening, when they have just been harvested and are still fresh.
- Pay attention to choosing straw mushrooms that are round, still in bud, and have not fully opened.
- Straw mushrooms that are black are often rated as sweeter and tastier compared to those that are white.
- You should buy mushrooms from reputable food stores that specialize in supplying clean agricultural products.
- If you choose packaged mushrooms at the supermarket, you need to read the information on the packaging to confirm the origin and expiration date.
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Thus, with just a few simple steps, you have completed a delicious and appealing vegetarian crab noodle soup for the whole family. TasteVN wishes you success!
*Refer to the recipe and images from YouTube sources: Cooking Addiction and Aunt Minh’s Kitchen
