Dan Dan Noodle Soup (Vegetarian)

Name: Dan Dan Noodle Soup (Vegetarian)
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 4 serving
Ingredients: 400 g rice stick noodles; 4 cups (32 oz/1 litre) vegetable stock; 5 cups water; 3 garlic; 2 tsp ginger; 2 tsp sugar; 3 tbsp soy sauce; 2 tsp corn starch; 2 Tbsp tahini; 4 tbsp black vinegar; 2 tsp chilli bean sauce; 1 1/2 tsp sesame oil; 2 carrot; 4 bok choy; 2 cups broccoli; 1 1/2 cups bean sprout; 1 scallion

User Reviews

4.7

42 reviews

Excellent

Prep Time
5 mins
Cook Time
10 mins
Total Time
15 mins
Servings
4
Calories
288 kcal
Course
Main Course, Soup
Cuisine
Asian, Chinese

Dan Dan Noodle Soup (Vegetarian)

Paige Becker

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This Chinese noodle soup is a flavour explosion in a bowl, is

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Ingredients

Servings

400 g rice stick noodles see notes, dried

Stock

4 cups (32 oz/1 litre) vegetable stock or chicken stock (broth
5 cups water
3 garlic minced, large cloves
2 tsp ginger minced
2 tsp sugar

Stock Sauce

3 tbsp soy sauce
2 tsp corn starch or cornflour
2 Tbsp tahini aka sesame paste
4 tbsp black vinegar (see notes)
2 tsp chilli bean sauce (or substitute with another chilli paste or sauce). Adjust to taste!
1 1/2 tsp sesame oil

Toppings (see notes)

2 carrot peeled and sliced diagonally, medium
4 bok choy
2 cups broccoli florets

Garnish

1 1/2 cups bean sprout
1 scallion chopped, or shallot

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Instructions

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Combine stock ingredients in a large pot and bring to boil.
Meanwhile, mix the Stock Sauce ingredients together in a small bowl and cut all the vegetables into bite size pieces.
Add the Stock Sauce and mix well to dissolve into the soup. Adjust seasoning as required.
When the stock comes to a boil, place rice stick noodles in the stock, then 1 minute later add the carrots and broccoli, then 1 minute later remove from heat and add the bok choy stems.
Divide the noodles and vegetables between bowls, top with the bok choy leaves and bean sprouts.
Ladle soup into bowls over the vegetables and noodles, and garnish with spring onions.
Optional: finish with chilli oil and more chilli paste - if you can handle the heat!

Notes

You can really use whatever noodles you want, fresh or dried, rice, flour or egg noodles, just cook according to the packet instructions and remember to reduce the cooking time by a minute or two because noodles cook so quickly and they will continue to cook in the bowl.
If you don't have black vinegar, you can substitute for another dark vinegar, such as cider, but not balsamic. As a last resort, use 2 tsp white vinegar.
You can use whatever vegetables you want to, and pile them on! Other suggestions include: chinese broccoli, pak choy, red bell pepper, or even zucchini and spinach. I literally use whatever vegetables I have on hand for this recipe, that's what I love about it!
This soup keeps really well for 2 days, just separate the soup from the noodles and vegetables.
Nutrition per serving.

Nutrition Information

Show Details

Serving 599g Calories 288cal (14%) Carbohydrates 42.4g (14%) Protein 13.5g (27%) Fat 8g (12%) Saturated Fat 1.3g (7%) Sodium 1554mg (65%) Potassium 852mg (18%) Fiber 4.7g (19%) Sugar 6.2g (12%) Vitamin A 8550IU (171%) Vitamin C 138.6mg (154%) Calcium 170mg (17%) Iron 3.2mg (18%)

Nutrition Facts

Serving: 4Serving

Amount Per Serving

Calories 288 kcal

% Daily Value*

Serving	599g
Calories	288cal	14%
Carbohydrates	42.4g	14%
Protein	13.5g	27%
Fat	8g	12%
Saturated Fat	1.3g	7%
Sodium	1554mg	65%
Potassium	852mg	18%
Fiber	4.7g	19%
Sugar	6.2g	12%
Vitamin A	8550IU	171%
Vitamin C	138.6mg	154%
Calcium	170mg	17%
Iron	3.2mg	18%