Vegetarian duck noodles are a new choice for vegetarian dishes that are delicious on days when you want to eat light. Let’s cook with TasteVN to learn 2 simple yet amazing recipes.
1. Vegetarian Duck Noodles
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Preparation
45 minutes
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Difficulty
Medium
Ingredients for Vegetarian Duck Noodles Serves 2
Fresh tofu skin 200 gr Fried tofu 2 pieces Lotus root 200 gr Bok choy 150 gr Noodles 200 gr Water 2.5 liters Carrot 1/3 piece Tapioca starch 100 gr Oyster sauce 2 tablespoons Chopped ginger 2 tablespoons Fried shallots 1 cup Dried mushrooms 10 gr Dried tangerine peel 10 gr Mai Que Lo liquor 1 cup Seasoning powder extracted from shiitake mushrooms and lotus seeds 10 gr Dried shiitake mushrooms 400 gr
How to choose fresh ingredients
- You should choose whole tofu skin sheets that are not torn, so that when cooking vegetarian duck noodles, the pieces can be shaped beautifully.
- The lotus root for the noodles should be firm, bright yellow, and round, so that when cooked, the lotus root will expand and look very attractive.
How to prepare Vegetarian Duck Noodles
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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.
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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.
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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.
Star anise, also known as big star anise, has a brown-gray color, adding a sweet spicy flavor and aroma to the dish.
Shallots are also known as leeks.
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Final product
Now you have a delicious hot bowl of vegetarian duck noodle soup, nutritious to enjoy on this cool rainy day.
2. Vegetarian duck noodle soup with lotus seeds
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Preparation
20 minutes
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Cooking
20 minutes
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Difficulty
Medium
Ingredients for Vegetarian Duck Noodle Soup with Lotus Seeds Serves 3 people
Fresh tofu skin 100 grams Shiitake mushrooms 100 grams (3 mushroom caps) Lotus root 100 grams Carrot 1/2 piece Mai Que Lo wine 2 tablespoons Lotus seeds 100 grams Cinnamon bark 2 pieces Star anise 2 pieces Dried tangerine peel 2 pieces Chopped ginger 1 tablespoon Annatto oil 1/2 tablespoon Fried shallots 1 tablespoon Tapioca flour 20 grams Five-spice powder 1/3 teaspoon Salt 1/2 tablespoon Sugar 2 tablespoons Vegetarian seasoning 2 tablespoons Soy sauce 4 tablespoons Vegetarian oyster sauce 2 tablespoons
Required Tools
Ingredients Image
How to Make Vegetarian Duck Noodle Soup with Lotus Seeds
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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.
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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.
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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.
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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.
Above are the details about 2 ways to make vegetarian duck noodle soup that TasteVN shares with you. Wishing you success in your cooking.
*Refer to images and recipes from: HTV Entertainment & Green Vegetarian Kitchen.
*You are invited to explore many delicious vegetarian recipes on the channel Tiktok GREEN VEGETARIAN KITCHEN
