How to Make Delicious and Unique Sweet Potato Noodle Soup (Vegetarian) Simply

How to make Vegetarian Taro Noodle Soup

• 1

  Prepare the taro

  Wash the taro thoroughly, peel it, and cut it into thin slices, then steam it in a water bath for about 15 minutes until the taro is cooked. This will help the taro become soft and dry, making the dough more delicious when kneaded.

  After the taro is cooked, use a spoon or your hands to mash it finely; the finer the taro is mashed, the tastier the noodles will be.

  

  
• 2

  Mixing the dough and shaping the bánh canh

  After mashing the sweet potatoes until smooth, gradually add 100g of the prepared tapioca flour to the sweet potatoes, leaving a little aside for dusting to prevent the bánh canh from sticking.

  Mix the sweet potato and tapioca flour mixture for about 30 minutes until the dough is combined, elastic, smooth, and dry.

  Spread a layer of tapioca flour on a cutting board or kitchen table. Then take a sufficient amount of dough to shape it. You can shape the bánh canh noodles as you like; if you want long round noodles, roll them into balls, and if you want square noodles, flatten the dough and use a knife to cut it into strips.

  After cutting, dust a layer of flour on the outside of the noodles so they do not stick together.

  Tip: Depending on your taste and preference, you can use glutinous rice flour or rice flour instead of tapioca flour:

  • If using tapioca flour, the noodles will be chewy
  • If using rice flour, the noodles will be slightly firm and crunchy
  • If using glutinous rice flour, the noodles will be softer.

  

  

  

  
• 3

  Prepare other ingredients

  Dried shiitake mushrooms soaked in hot water for about 10 minutes, rinse and then cut into long strips.

  How to properly soak dried shiitake mushrooms:

  • Method 1 (soaking): Soak the mushrooms in cold water for about 1 – 2 hours (if using hot water, then about 10 minutes), then rinse with clean water and drain.
  • Method 2 (boiling mushrooms): Rinse the mushrooms briefly under clean water, then boil them in a pot of boiling water for about 3 – 5 minutes.

  Whether soaking or boiling the mushrooms, you should also gently rub them with your hands to remove all dirt, then squeeze out the water and let them drain before cooking.

  Cut the tofu into strips like the mushrooms. Chop the green onions into bite-sized pieces.

  Tip: Depending on your preference, you can dice the mushrooms and tofu.

  

  
• 4

  Sauté mushrooms and tofu

  Place a pan on the stove, add about 3 tablespoons of cooking oil.

  Add the chopped green onion to sauté until fragrant, then add the mushrooms and tofu to stir-fry.

  Add 1 teaspoon of vegetarian seasoning, 1 teaspoon of sugar, 1/2 teaspoon of ground pepper, and a little bit of vegetarian fish sauce.

  Stir well and wait about 3 minutes for the mushrooms and tofu to cook evenly, then remove to a plate.

  

  
• 5

  Cooking the bánh canh

  Continue to use the pan used for stir-frying mushrooms and tofu. Add in 3/4 of the coconut milk and cook until boiling.

  Then gradually add the bánh canh while stirring gently to avoid breaking or mashing the noodles.

  Once all the bánh canh is added, cook for about 5 minutes, until the noodles start to float, indicating they are cooked.

  At that point, add the mushrooms and tofu and cook for an additional 2 – 3 minutes. Add 1/2 teaspoon of ground pepper, 1 teaspoon of vegetarian seasoning, about 1 tablespoon of sugar, and a little vegetarian fish sauce. Adjust the seasoning to taste and then turn off the heat.

  

  

  

  
• 6

  Final product

  Serve the bánh canh in a bowl, adding chopped green onions and a bit of coconut milk on top.

  The vegetarian bánh canh has a sweet and rich flavor of the noodles, combined with the savory sweetness of the broth and the creamy taste of coconut milk, making it an incredibly delicious dish to enrich your vegetarian meal.