Chinese Vegetarian Noodle Soup (中式素汤面)
User Reviews
5
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Prep Time
10 mins
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Cook Time
15 mins
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Total Time
25 mins
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Servings
2 to 3
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Course
Main Course
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Cuisine
Chinese
Chinese Vegetarian Noodle Soup (中式素汤面)
Description
This Chinese Vegetarian Noodle Soup starts with extra-firm tofu marinated in soy sauce and maple syrup, then pan-fried to develop a dark brown crispy exterior. The broth is a vegetable base, enriched with mushrooms, mixed frozen vegetables, green onions, and ginger, simmered together to extract flavor and nutrients. Kale is added towards the end to retain some texture and freshness. The noodles, prepared separately, are added into the soup to absorb the flavors without becoming overcooked.
The seasoning includes soy sauce and a touch of sesame oil, providing a delicate umami and nutty finish. Optional garnishes such as poached or boiled egg, chopped cilantro, pickled vegetables, and chili oil can customize the flavor and appearance of the soup.
This noodle soup works as a warm, filling dish ideal for vegetarian or vegan diets depending on the garnishes used. The marinating and crisping of tofu contrast with the soft noodles and tender vegetables to create a balanced texture combination.
For gluten-free options, substitute wheat noodles with rice noodles or shirataki. Adding cornstarch to tofu before frying enhances crispiness. The recipe allows adaptation for various noodles, maintaining a clear broth with a mix of fresh and frozen vegetables.
Ingredients
Tofu
- 1/2 block 16 ounces / 450 g extra firm tofu
- 2 tablespoons soy sauce (or tamari for a gluten-free alternative)
- 1 tablespoon maple syrup (or agave nectar)
Cook
- 3.5 oz (100 g) dried noodles (*Footnote 1)
- 1 tablespoon peanut oil (or vegetable oil)
- 6 cups vegetable broth (or homemade Detox Vegetable Broth)
- 2 cups (1/2 lbs) mushrooms , sliced
- 1 cup mixed frozen vegetables (e.g. green peas, carrots and corn)
- 2 green onion , chopped
- 1 ginger large piece
- 4 cup kale , chopped
- 1 tablespoon soy sauce (or tamari for a gluten-free alternative)
- salt to taste
- 2 teaspoons sesame oil
Serving options
- egg poached or boiled
- cilantro chopped, for garnish
- green onion chopped, for garnish
- pickled vegetables zha cai and fermented tofu
- Chili oil homemade or sriracha
Instructions
- Cut tofu into 1-inch pieces and transfer into a large Ziploc bag. Add soy sauce and maple syrup. Gently flip the bag a few times to coat tofu with the liquid. Marinate for 15 to 20 minutes. When the tofu is marinated, open the bag just a little bit without letting the tofu fall out. Drain all the liquid and discard. Dry tofu with paper towels (Footnote 2).
- Boil noodles according to instructions. Drain and set aside.
- Heat a 3-quart pot with 1 tablespoon oil until hot. Spread tofu. Let cook undisturbed for 1 minute, or until the bottom turns dark brown. Flip and cook until the other side turns crispy too. Transfer to a plate.
- Add vegetable broth into the same pot. Scrape off any brown bits stuck on the bottom with a spatula. Add mushrooms, frozen vegetables, green onion, ginger and soy sauce. Cook until brought to a boil. Add kale and cook until tender. Transfer the noodles into the pot and stir to mix well. Taste the soup and adjust seasoning by adding more salt, if needed. Turn off heat and drizzle with sesame oil.
- Transfer soup and noodles to servings bowls, top with pan fried tofu and eggs. Garnish with green onion and / or cilantro, if using.
- Serve hot as main with pickled vegetables or chili oil on the side.
Notes
- Use wheat noodles like chuka soba, udon, or somen; for gluten-free, substitute rice noodles or shirataki.
- For crispier tofu, dust with cornstarch before frying.
- Adjust soy sauce or salt to taste after combining all ingredients.
- Optional garnishes include sliced green onion, cilantro, pickled vegetables, and chili oil for added flavor.
User Reviews
Overall Rating
5
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