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Preparation
30 minutes
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Cooking
45 minutes
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Difficulty
Easy
If you are struggling to decide what delicious vegetarian dish to cook for the upcoming Vu Lan holiday for the whole family to enjoy and to have a wonderful holiday together, then let’s join Tastetutorial.com cook and immediately prepare this simple yet delicious vegetarian noodle soup!
Ingredients for Vegetarian Noodle Soup Serves 4
Dried noodle soup 300 gr Dried noodles 300 gr Napa cabbage 400 gr Carrot 80 gr (2 pieces) Daikon radish 80 gr (2 pieces) Shiitake mushrooms 80 gr Vegetarian sausage 200 gr Fried tofu 200 gr Green onion 1 stalk Basil 1 sprig Chili 1 piece Fresh coconut water 500 ml Vegetable oil 1.5 tablespoons Vegetarian seasoning 2 tablespoons Soy sauce 2 tablespoons Rock sugar 2.5 tablespoons Salt a little
How to choose fresh ingredients
How to choose fresh carrots
- Fresh carrots will have a deep orange, bright color, and the green tops should be firmly attached to the body.
- Choose carrots that feel firm when pressed with your hand. The shape of the carrot should be straight and elongated towards the tail.
- Avoid carrots with wilted, bruised tops, soft spots, slimy areas, or dark spots.
How to choose fresh shiitake mushrooms
- When buying fresh shiitake mushrooms, choose those that are not broken, and the caps should be a light brown color.
- They should be of moderate size, with short stems, and have a distinctive, natural mushroom aroma when smelled.
- Avoid mushrooms that have an unusual smell, are bruised, or have many tears and scratches on their stems.
How to choose fresh and delicious Napa cabbage
- When buying Napa cabbage, you should choose freshly harvested heads that are uniform in size, feel firm when held, and weigh about 1.5 – 2kg per plant.
- In addition, delicious Napa cabbage has light green color at the tips and gradually turns bright white from the stem to the root.
- Avoid selecting cabbage leaves that are dark green, as these leaves are old, not sweet and crunchy, and have lower nutritional value than firmer leaves.
- Furthermore, you should not choose overly large Napa cabbage heads or any leaves that are bruised.
How to choose fresh and delicious white radish
- Prioritize selecting radishes that are elongated towards the tail and have a small tail. Radishes with fat tails often contain a lot of water and are bland when cooked in broth.
- Additionally, you should choose white radishes that still have fresh stems and roots intact, firmly attached to the body. Delicious white radishes typically have a medium size, not too big or too small.
- Avoid white radishes with rotten stems while the skin is still shiny, as they may have been injected with preservatives. When cooked, they will not taste good and are not healthy.
How to prepare Vegetarian Hu Tieu Noodle
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Prepare vegetables
Carrots and white radishes should be trimmed, peeled, washed, carved into flowers, and sliced into thin pieces suitable for eating.
For the Napa cabbage, cut it in half lengthwise and then cut the leaves into small pieces about 1 – 1.5 finger lengths. Then wash the roots and chopped leaves thoroughly and let them drain.
To remove the smell of shiitake mushrooms, soak the mushrooms in diluted salt water for about 3 minutes, then take them out, use a knife to cut off the mushroom stems and carve the caps into star shapes, then cut the mushrooms in half.
After cutting off the roots and washing the scallions, slice the roots into thin diagonal pieces suitable for eating.
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Cook Napa cabbage
Place a pot on the stove, then add 1.2 liters of filtered water, the roots of the Napa cabbage, 1 tablespoon of rock sugar, and 1/2 tablespoon of salt into the pot.
Cook on medium heat for about 10 minutes until the Napa cabbage is just cooked and all the sweetness is released, then turn off the heat and remove the roots of the Napa cabbage.
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Sautéing mushrooms
Add to a pan 1 tablespoon of vegetable oil and sliced shallots, sauté for about 1 minute over medium heat until fragrant, then add the halved shiitake mushrooms and 2 tablespoons of soy sauce.
Sauté and stir well over medium heat for about 3 minutes until the mushrooms are cooked and absorb the flavor of the soy sauce, then turn off the heat.
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Make the broth
Add 1 liter of water from boiling the cabbage stems along with 500ml of fresh coconut water, white radish, and carrot cut into flower shapes into the pot. Cook for about 10 minutes over medium heat until the carrot and radish are just tender, then add the sautéed shiitake mushrooms and cook for another 5 minutes.
After that, add the chopped napa cabbage, 1.5 tablespoons of rock sugar, 1 tablespoon of salt, and 2 tablespoons of vegetarian seasoning. Stir well and cook for another 2 minutes until the seasonings dissolve, then taste and adjust the seasoning to your liking before turning off the heat.
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Fry the vegetarian sausage
First, slice the vegetarian sausage into thin diagonal pieces, then place a pan on the stove, add about 1/2 tablespoon of vegetable oil and the sliced vegetarian sausage into the pan.
Fry over medium heat for about 2 minutes on each side until the vegetarian sausage is evenly golden brown on both sides, then turn off the heat and immediately transfer the pieces of vegetarian sausage to paper towels to absorb the oil.
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Blanching noodles and rice noodles
Pour 800ml of water into a pot, then boil over high heat until the water is boiling vigorously, then add 1/2 tablespoon of salt. Then add the rice noodles and blanch for about 1 – 2 minutes until the noodles are partially cooked, then remove the noodles and let them drain.
Similarly, add the noodles to the boiling water and blanch for about 1 – 2 minutes until the noodles are partially cooked, then remove the noodles and let them drain.
After the rice noodles and noodles have drained, place them in a bowl, then use a knife to cut the fried tofu into small square pieces and add them to the bowl of noodles along with a few pieces of carrot, white radish, sautéed shiitake mushrooms, and fried vegetarian sausage.
Then, ladle hot broth into it, add a few slices of chili, and a sprig of basil for garnish, and we have a delicious vegetarian noodle dish right in front of us!
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Final Product
The vegetarian noodle soup is served to enjoy with steaming bowls of noodles, complete with delicious and visually appealing topping ingredients.
Trying a bit, you will feel the attractive chewy and soft flavor of the noodles combined with the rich stir-fried mushrooms, delicious vegetarian meatloaf, soft-cooked vegetables, smooth tofu, and especially the sweet and refreshing broth.
To make the dish even tastier, you can add some types of vegetables like bean sprouts and lettuce! Give it a try and enjoy right away!
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Finally, we have completed the simple and delicious vegetarian noodle soup for the whole family. We hope that with the steps above, you can successfully make this dish and have a meaningful Vu Lan celebration with your parents and family!
