2 Simple and Delicious Ways to Cook Vegetarian Duck Noodles for a Peaceful Vegetarian Day

Prepare the ingredients

To make vegetarian duck, marinate fresh tofu skin with a mixture of sauce that includes 1 tablespoon of minced ginger, 1 teaspoon of mushroom seasoning and lotus seeds, a tablespoon of rice wine, 1/2 tablespoon of annatto oil, 1 tablespoon of soy sauce, and combine with 1/3 teaspoon of five-spice powder.

Peel the lotus root, slice it, and soak it in water with a little lemon juice to prevent it from browning. Carrots are cut into flower shapes and sliced moderately, not too thin.

Prepare the tofu

Cut the fried tofu into bite-sized pieces and fry them in oil until golden on all sides.

Then spread the tofu skin out, cover it with a thin layer of tapioca flour, fold it back, and fry until golden and crispy, let it cool, and cut into bite-sized pieces.

Cooking the broth

The next step, you roast the star anise, cinnamon, and dried tangerine peel until fragrant and put them in a cloth bag.

Then boil 2.5 liters of broth, add the spice bag, along with lotus root, shiitake mushrooms, and carrots until cooked, seasoning with 1/2 teaspoon of salt, 2 teaspoons of sugar, 1.5 teaspoons of seasoning from shiitake mushrooms and lotus seeds, 2 teaspoons of oyster sauce, and 3 teaspoons of soy sauce to taste. Then add a little fried shallots and remove the spice bag.

Finally, you put the noodles in a bowl, add a little fake duck meat, bok choy, fried tofu, and ladle the broth into the bowl with lotus root, carrots, lotus seeds, shiitake mushrooms, then sprinkle with pepper, fried shallots, and cilantro.

Final product

Now you have a delicious hot bowl of vegetarian duck noodle soup, nutritious to enjoy on this cool rainy day.

Prepare the Ingredients

First, peel the lotus root and soak it in diluted salt water to keep it white and prevent browning, then rinse it again with water, and cut it into bite-sized pieces about the thickness of a finger and let it drain.

Similarly, remove the lotus seed cores to avoid bitterness, then soak them in diluted salt water, rinse, and let them drain.

Remove the stems from the shiitake mushrooms, soak them in diluted water, rinse, and let them drain.

Peel the ginger, wash it clean, and chop it finely.

Peel the carrot, carve it into shapes, and cut it into bite-sized pieces, not too thin.

Processing fresh tofu sheets

You prepare 1 bowl with 1 tablespoon of minced ginger, 1 teaspoon of vegetarian seasoning, 2 tablespoons of rice wine, 1/2 tablespoon of annatto oil, 1 tablespoon of soy sauce, and 1/3 teaspoon of five-spice powder.

You stir the marinating sauce well. Next, you spread the fresh tofu sheets out, brush with the marinade, then sift a thin layer of tapioca flour on top, and fold it back.

After that, fry the marinated tofu sheets until golden brown on both sides.

Cooking the broth

Place a pot on the stove, add 1.5 liters of boiling water, then add 2 cinnamon sticks, 2 star anise, and 2 tangerine peels.

Next, add shiitake mushrooms, lotus root, lotus seeds, and carrots to cook until done, season with 1/2 teaspoon of salt, 2 tablespoons of sugar, 1.5 tablespoons of vegetarian seasoning, 3 tablespoons of soy sauce, and 2 tablespoons of vegetarian oyster sauce.

Simmer for about 30 minutes, then add 1 tablespoon of sautéed shallots and turn off the heat.

Final product

Add noodles to a bowl, then you can add a little cabbage, various cooked vegetables, and pour the broth into the bowl.

Vegetarian duck noodle soup has a delicious sweet broth from vegetables and lotus seeds, with a hint of herbal fragrance from cinnamon and mushrooms. All blend together with the soft and chewy noodles, creating an incredibly attractive dish.