5 Ways to Cook Delicious and Simple Vegetarian Mushroom Noodles to Change Up Family Meals

Prepare the broth

Wash the dried radish thoroughly with salt and let it drain. Peel the sugarcane and cut it into small pieces.

Smash the lemongrass. Clean the Vietnamese mugwort and smash it.

Place a pot on the stove, add 1.5 liters of fresh coconut water along with the dried radish, sugarcane, lemongrass, and Vietnamese mugwort that you have prepared. Turn on the heat and cook on high until the water boils, then lower the heat and simmer for about 30 minutes.

Prepare other ingredients

Soak the vegetarian spare ribs in warm water for about 1 hour to soften, then tear into bite-sized pieces.

Clean the oyster mushrooms and straw mushrooms by trimming the dirty parts at the base, soak in diluted salt water for 10 minutes, then rinse with cold water.

Leave the oyster mushrooms whole, keep the small straw mushrooms whole, and cut the large ones in half.

Stir-fried mushrooms and vegetarian spare ribs

Heat the pan, add 3 tablespoons of cooking oil, then add the straw mushrooms to stir-fry, seasoning with 2 teaspoons of vegetarian fish sauce, 1.5 teaspoons of vegetarian seasoning, 1 teaspoon of sugar, stir a few times to evenly mix the spices, then add the oyster mushrooms to stir-fry together. When you see the seasonings dissolve completely and the mushrooms shrink a bit, pour the entire stir-fried mushroom mixture into the pot of broth simmering on the stove.

Soak the vegetarian spare ribs until they expand, then mix well with 1 tablespoon of vegetarian fish sauce, 2 teaspoons of vegetarian seasoning, 2 teaspoons of sugar, and marinate for about 15 minutes to absorb the spices.

Next, place a pan on the stove, heat 4 tablespoons of cooking oil, add the vegetarian spare ribs to stir-fry, stir a few times, then scoop 1 tablespoon of the simmering broth into the pan and stir well, braising the vegetarian spare ribs over medium heat until the liquid evaporates, then scoop it out into a bowl.

Completing the dish

Prepare a bowl of noodles, scoop an adequate amount of filling including oyster mushrooms, straw mushrooms, and braised vegetarian spare ribs, then ladle the broth on top, and garnish the bowl of noodles with a bit of coriander to finish.

Finished Product

The sweet and fragrant noodle soup is characterized by fresh coconut water, with a rich and flavorful filling of mushrooms and tender vegetarian ribs, making it a light yet nutritious noodle soup for a long active day.

Prepare the ingredients

Wash and drain the vegetables including shredded water spinach, shredded banana flower, bean sprouts, chives, Vietnamese coriander, and perilla leaves. Clean the lotus stem, cut into pieces, and shred.

Clean the straw mushrooms, soak in diluted salt water for 10 minutes, then rinse again. Cut the large ones into quarters and the small ones in half.

Peel the gourd, cut into slices about half a finger thick, then shred. Cut lemongrass into pieces and split them in half.

Dice the white tofu. Mash the fermented tofu until smooth.

Cook the broth

Boil 3 liters of water, gradually add the ingredients including fermented tofu, lemongrass, gourd, straw mushrooms, white tofu, wait for the water to boil then lower the heat and add minced lemongrass and chili. Season the broth with 3 tablespoons of rock sugar, 2 tablespoons of vegetarian seasoning, stir well and cook for another 15 minutes, turn off the heat.

Finish the dish

The types of vegetables include water lily stalks, shredded water spinach, shredded banana flower, chopped perilla, chopped Vietnamese coriander, and cut chives; you mix them together to make the vegetable garnish.

Take a sufficient amount of noodles and vegetable garnish into a bowl, ladle the broth over, and serve with vegetarian spring rolls.

Final Product

The noodle soup has a broth that is fragrant with a light scent of fermented tofu, a sweet and mild flavor accompanied by fresh herbs, and an enticing crispy vegetarian spring roll.

Prepare the Ingredients

Wash the pineapple, then cut it into bite-sized pieces. Similarly, wash the tomatoes and cut them into wedges.

Likewise, peel the onion, wash it, and cut it like the tomatoes. Wash the leeks and cut them into small pieces about 1cm long.

Remove the stems from the chicken leg mushrooms, wash them with salt, then slice them lengthwise into bite-sized pieces.

Marinate the Pineapple

Put half of the prepared pineapple into a clean bowl, add 2 tablespoons of sugar, then mix well and marinate for 30 minutes.

Processing

Place the pot on the stove, add 2 tablespoons of sautéed Poaro onion over medium heat. Next, add 2 tomatoes and pineapple that have been marinated in sugar, and stir well.

Then, add 1 liter of filtered water and 500 ml of fresh water to the pot, and boil for 5 minutes. Next, add 200 grams of chicken thigh mushrooms and 200 grams of fried tofu.

Seasoning

Cook until the water boils again, then season with: 2 tablespoons of brown sugar, 4 tablespoons of vegetarian seasoning, and 2 teaspoons of pink salt.

Finally, add 1/2 onion and finely chopped cilantro to enhance the flavor of the soup.

Fragrant mushroom vermicelli

A bowl of hot fragrant mushroom vermicelli with the naturally sweet broth from mushrooms and coconut water, the light sourness of pineapple, along with a rich piece of fried tofu.

Imagine enjoying a delicious bowl of fragrant mushroom vermicelli every morning; it can’t get any better!

Prepare the ingredients

Wash the chili peppers and then put them in a blender and blend until smooth.

After purchasing the straw mushrooms, cut off the stems, soak them in diluted salt water for about 10 minutes, rinse thoroughly, and drain. Trim the tops of the mushrooms for a more appealing look.

For the shiitake mushrooms, place them in a bowl, soak in warm water for about 7 – 10 minutes until they expand, then cut off the stems and rinse again with water before tearing them into small pieces.

Soak the dried tofu skin in water until it expands and softens, then use a knife to cut it into pieces about 3 – 4cm long.

After purchasing the fried tofu, cut it into bite-sized strips.

Make Vegetarian Satay

Heat a pan on the stove, add a pan of oil and the blended chili into the pan, and cook on low heat for 10 minutes.

Then, add 1 tablespoon of sugar, 1.5 tablespoons of vegetarian fish sauce, and 50 grams of blended lemongrass to the pan, stir-fry for a few more minutes to let the mixture absorb the seasoning, then turn off the heat and let it cool.

Mixing mushrooms and dried tofu skin

You put fatty mushrooms, fried tofu, dried tofu skin, and shiitake mushrooms into a bowl. Next, add 3 chopped lemongrass stalks and 2 tablespoons of vegetarian satay and mix well for the filling to absorb the flavors.

Cooking the broth

You place a pot on the stove, add tofu and dried tofu skin to the pot and sauté briefly. Next, add 1.5 liters of water to the pot and cook until boiling, then add mushrooms, mushroom stems, 2 chopped lemongrass stalks, and 1 onion to the pot.

When the broth boils, you season it with 1 tablespoon of sugar, 3 tablespoons of vegetarian seasoning, 1 tablespoon of vegetarian fish sauce, 1.5 tablespoons of vegetarian satay, and 3 tablespoons of cornstarch mixed with 3 tablespoons of water.

Simmer until the broth thickens slightly, then turn off the heat.

Finished product

You arrange the noodles, fresh vegetables as you like, mushrooms, tofu, and dried tofu skin into a bowl, then pour hot broth on top and you can enjoy it right away!

The vegetarian satay mushroom noodles have the natural sweetness of mushrooms combined with the spicy flavor of satay, creating an irresistible dish. Enjoy it while it’s still hot, and your whole family will surely be delighted by this delicious dish.

Prepare the Mushrooms

After purchasing, trim the stems of the chicken feet mushrooms, then soak them in diluted salt water for about 10 minutes, rinse with water and let them drain.

The dried shiitake mushrooms should be soaked in water for about 10 minutes and then rinsed clean with water 3-4 times.

For the cleaned abalone mushrooms, cut off the stems, soak them in diluted salt water for about 15 minutes, then rinse with clean water, squeeze out excess water, and let them drain.

After that, you can cut the mushrooms in half or leave them whole depending on their size.

Prepare other ingredients

You soak the dried tofu skin in water until soft, then take it out to drain.

Shallots are peeled and washed clean. The knotweed root is also washed clean.

Lemongrass is washed clean, and you divide it into 4 equal parts. You use a knife to cut each piece into 7 – 8 cm long, then crush them.

Turmeric is peeled with a knife and washed clean with water.

Next, you put 2 pieces of turmeric, 1 piece of knotweed root, and 6 shallots into a mortar and pound them into a paste.

Cook the broth

You put a pot on the stove, sauté a little cooking oil with 4 stalks of crushed lemongrass and the mixture you just pounded.

Then, you add the 4 pieces of softened dried tofu skin and pour in 1.5 liters of vegetable broth.

You cook for about 20 minutes. After 20 minutes, use a strainer to remove the tofu skin, shallot bits, turmeric, knotweed root, and lemongrass.

Next, you add 100 grams of mini chicken thigh mushrooms, 100 grams of oyster mushrooms, and 4 pieces of shiitake mushrooms into the pot. When the pot boils, you season with 3 tablespoons of vegetarian seasoning, 2 tablespoons of sugar, and 2 tablespoons of vegetarian shrimp paste. Continue to stir well for about 1 – 2 minutes, then turn off the heat.

Completion

You add the noodles, cooked tofu skin, and yellow flower in turn, then pour the broth and mushrooms on top.

You can add some onions, chili, and squeeze some lime to enhance the flavor! Vegetarian Chau Doc mushroom noodle has a faint aroma of wormwood, and the broth is rich in vegetarian fish sauce flavor combined with chewy, sweet mushrooms, creating an attractive dish.