3 Simple Ways to Cook Flavorful Vegetarian Crab Noodle Soup with Tofu for a Light Meal

Boil soy milk and make the broth

First, place a pot on the stove, add 1 liter of soy milk and heat on high until it boils, then add 1 tablespoon of lemon juice and a little salt into the pot. Lower the heat to medium and cook the milk for about 5 minutes until the milk curdles into soft tofu.

After that, scoop out the layer of curdled milk on top into a bowl. Add 1 liter of filtered water to the remaining milk, heat until the water boils, then add chopped carrots and white radishes. Simmer the broth on low heat for about 15 – 30 minutes, until the vegetables are soft.

Making the broth

You add a piece of fried tofu along with 100g of diced straw mushrooms into the bowl of soft tofu. Season the bowl with 1 tablespoon of vegetarian seasoning, 1 teaspoon of sugar, 1/2 teaspoon of salt, 1/2 teaspoon of ground pepper, and 1/2 tablespoon of annatto oil and mix well.

Place the mixture into a steamer, steam on medium heat for about 15 minutes, until the surface is set, then add 1/2 tablespoon of annatto oil on top. Continue steaming for another 5 minutes on high heat, then turn off the heat. Remove the broth bowl and let it cool.

Next, place a pan on the stove, add 1 tablespoon of cooking oil, and heat until the oil is hot, then add the minced green onions and sauté until fragrant and golden.

Then, add the tomatoes and stir until they soften and break down, then add 2 tablespoons of annatto oil. Next, add 100g of straw mushrooms, 100g of oyster mushrooms, and 100g of vegetarian sausage cut into bite-sized pieces, and stir well.

Season the pan with 1 tablespoon of vegetarian seasoning, 1 teaspoon of sugar, 1 teaspoon of salt, 1 teaspoon of monosodium glutamate, and 1 teaspoon of ground pepper, then adjust the seasoning to taste. Stir-fry for about 5 minutes until all the ingredients absorb the seasoning, then turn off the heat.

Complete the bowl of noodle

After 30 minutes, when the pot of broth has softened and is sweet, you add all the sautéed mushroom and tofu ingredients into the pot. Boil once more and adjust the seasoning to taste.

Finally, you put the noodles in a bowl, scoop the crab paste on top, and ladle the broth over it to complete. Serve the crab noodle with some fresh herbs, lime, and chili for enjoyment.

Final product

Vegetarian crab noodle cooked with tofu, various mushrooms, and vegetables is extremely light. The broth is naturally sweet from the vegetables, combined with the fragrant sweetness of the mushrooms, a slight sourness from fresh tomatoes, and the rich, savory taste of tofu and vegetarian sausage is truly appealing, isn’t it?

The crab noodle has a red color from the tomatoes and annatto oil, served with fresh green herbs makes for a meal that is not only filling but also visually pleasing!

Prepare the ingredients

After purchasing straw mushrooms, clean the stems and wash them thoroughly. Take 50 grams of straw mushrooms and chop them finely, cutting the rest in half. Soak shiitake mushrooms until soft, then chop them finely.

Peel the carrot, white radish, and chayote, wash them thoroughly with water, and cut them into bite-sized pieces. For tomatoes, wash them clean, remove the stems, and then cut them into wedges. Clean the spring onions, cut off the roots, and chop them finely.

Make the crab mixture

First, use a spoon to mash the piece of soft tofu, then mix it well with the chopped straw mushrooms and shiitake mushrooms.

Next, add 1 teaspoon of vegetarian seasoning, 1/2 teaspoon of salt, and 1 teaspoon of sugar, and mix well.

Add a little cooking oil to the pan, heat until the oil is hot, then sauté the spring onions until they are golden and fragrant, then add the tofu and mushroom mixture, stirring until the mixture is firm, then turn off the stove and remove the pan.

Stew vegetables

You add 1.5 liters of water into a pot, boil on high heat until it boils, then add the white radish, carrot, and chayote in turn, add 1/2 teaspoon of salt and stew for about 30 minutes.

Cook the broth

After 30 minutes, you add 1 liter of soy milk into the pot of stewed vegetables, cook until the milk just boils, then reduce to low heat. To let the milk curdle into crab soup, you add 1 tablespoon of tamarind water into the pot and stir gently.

When the milk has curdled, you add the stir-fried crab mixture from step 2 into it. Then, add the chopped tomatoes, 100g of halved straw mushrooms, and 200g of fried tofu in turn.

Taste the broth again with 1/2 teaspoon of salt, 2 tablespoons of sugar, and 2 tablespoons of vegetarian seasoning.

Completion

Finally, you place the noodles into a bowl, scoop the broth, tofu, tomatoes, and sprinkle a little cilantro or green onion on top, then pour the broth over to finish.

Final Product

Vegetarian crab noodle soup has a sweet and rich broth with a distinctive flavor from the broth, combined with flavorful tofu and crab meat, along with chewy mushrooms. The dish will taste better when served hot and accompanied by chili salt!

Prepare the Ingredients

Wash the tomatoes, then cut them into wedges. Peel the corn, clean the corn silk, and then cut it into pieces. Peel the loofah, wash it, and cut it into pieces about 4 – 5 cm long.

Fry the tofu balls until cooked. Rinse the white tofu with water and let it drain.

Soak the wood ear mushrooms and oyster mushrooms in diluted salt water for 10 minutes, rinse with water, and then chop finely. Chop the coriander and shallots into small pieces.

Clean the stems of the straw mushrooms and small chicken leg mushrooms, then soak them in diluted salt water for about 10 minutes and rinse with clean water.

Cook the vegetables

You place a pot on the stove, simmering 2 liters of water with corn and gourd that have been prepared to make the broth for the noodles. After 1 hour, you remove the corn and gourd and keep the broth.

Make the vegetarian crab cakes

You mash the tofu in a bowl, then gradually add wood ear mushrooms, oyster mushrooms, cilantro, and sautéed leeks.

You season with 1 teaspoon of vegetarian seasoning, 1/2 teaspoon of pepper, 1 tablespoon of flour, and 1 tablespoon of cooking oil, mix well, then shape into round balls.

You take a pan to the stove, wait for the oil to heat up, then add the balls to fry until golden brown on both sides.

Cook the vegetarian crab noodle soup

You place a pot on the stove, sauté 1 tablespoon of cooking oil with a piece of leek. Then you add tomatoes and stir-fry before turning off the heat.

Next, you season with: 1 tablespoon of vegetarian seasoning, 1/2 teaspoon of pink salt, 1 tablespoon of rock sugar, 2 tablespoons of vegetarian fish sauce, 1 tablespoon of fermented tofu water, then turn on the stove and stir briefly.

Then, add small chicken thigh mushrooms, straw mushrooms, and 2 liters of boiling water to simmer the vegetables, along with 2 tablespoons of annatto oil into the pot.

Wait for the water to boil, then add fried tofu balls and mushroom cake into the pot and turn off the heat.

Final Product

Place the noodles in a bowl, then ladle in the broth along with the mushroom patty, tofu, and mushrooms, and enjoy.

The vegetarian crab noodle soup has a naturally fragrant aroma characterized by the sweet taste of various vegetables and mushrooms in the broth. The fried mushroom patty is delicious, the fried tofu is crispy and soft, and the mushrooms are chewy and tender, complemented with some shredded water spinach, making it very appealing.