Delicious and Simple Vegetarian Noodle Soup Recipe for the Vu Lan Festival

How to Prepare Vegetarian Noodle Soup

• 1

  Prepare the Ingredients

  Rinse the noodles thoroughly, drain, and cut in half. Clean the taro roots by scraping off the skin, wash them with water several times, then drain.

  After buying napa cabbage and bok choy, separate the leaves, soak them in diluted salt water, then rinse thoroughly and cut the napa cabbage into bite-sized pieces.

  Peel the water chestnuts and carrots, wash them clean, then cut the water chestnuts in half and slice the carrots into pieces about 1/3 the thickness of a finger. Cut the vegetarian sausage into bite-sized pieces. Fry the tofu skin until golden.

  For chicken leg mushrooms and shiitake mushrooms: Cut off the muddy stems and wash them clean with water. Then cut them into bite-sized pieces.

  

  

  

  
• 2

  Cook the broth

  Boil 1.6 liters of water, then add 1.2 kg of sugarcane, 500 grams of Chinese cabbage, 100 grams of water chestnut, 2 white radishes, 1 red apple, and 1 stalk of leeks to simmer over medium heat for about 60 minutes to extract the broth.

  
• 3

  Stir-fry the filling

  Heat oil in a pan, add sliced leeks and sauté until fragrant.

  Next, add 100 grams of small chicken thigh mushrooms and shiitake mushrooms, stir-fry until cooked, then add 1/3 teaspoon of pink salt and 1 teaspoon of brown sugar. Stir well to let the mushrooms absorb the seasoning, then turn off the heat.

  

  

  

  
• 4

  Cooking Vegetarian Noodle Soup

  After simmering the broth, strain out the solids and add 1/3 teaspoon of pink salt, 1/2 teaspoon of brown sugar, and 1/2 teaspoon of seasoning powder.

  Next, add the sautéed filling into the pot and bring it back to a boil, while skimming off the white foam that rises to the surface.

  In another pot on the stove, wait for the water to boil, then add a little pink salt. Afterwards, blanch the bok choy and carrots briefly and then remove them.

  

  

  

  
• 5

  Final Dish

  You briefly blanch the noodles in boiling water, then place them in a bowl, followed by layers of vegetarian sausage, carrots, blanched bok choy, fried tofu skin, mushrooms, and fried gluten. Next, ladle in the broth and garnish with a little cilantro to finish!

  The vegetarian noodle soup is colorful, with a naturally sweet and delicious broth that is also rich and enticing from the other ingredients, making it perfect for a light and refreshing meal on a fasting day. Make this delicious and nutritious noodle dish for your family now!