Vegan🌱Loaded Veggie Umami Hot and Sour Noodle Soup
【Vegan🌱Loaded Veggie Umami Hot and Sour Noodle Soup】
Today, I want to share a Chinese fusion recipe with you all. It's called Hot and Sour Noodle Soup (酸辣粉). This recipe was inspired by an asian restaurant speciallized in Chinese food where I was working in Vancouver, Canada. The original recipe has rich broth made of pork, tofu, chili oil, enoki mushroom and chives.
I actually don't know the exact instructions and even ingredients to make the original one and have never tasted it since I'm vegan. But I attempted to make vegan hot and sour soup when I was craving something hot to eat as a stuff meal during my break at work. And I made it for both myself and my coworkers who are non-vegan. Surprisingly it turned so delicious and my coworkers really loved my vegan soup!
This one in the picture above is what I re-cooked at home to make it healthier with a ton of vegetables, chickpeas and udon noodles, after the incredible discovery :)
This recipe is non-MSG, but it has a rich flavor from vegetables!!
Here is what I did:
- Simmer vegetables long enough!
That's it!
By doing so, the flavor and umami will come out and it makes beautifully a delicious vegetable broth. So you don't need to rely on MSG or store-bought vegetable stock anymore! Save your health, Save you money!
Time to show the recipe card, I guess?
Loaded Veggie Hot and Sour Noodle Soup
INGREDIENTS (2 Servings)
1/2 tofu, medium-large cubed
1/2 carrot, julienned
1/4 cabbage, sliced
5 woodear mushrooms, soaked overnight, sliced
5 shiitake mushrooms, sliced
5 cloves garlic, minced
1 tablespoon ginger, skin on, minced
Avocado oil
Himalayan Pink Salt
Black pepper
1 tablespoon white wine or sake
1 tablespoon mirin
2 teaspoons red miso
2 tablespoons maple syrup
2 tablespoons soy sauce
4 tablespoons rice vinegar or apple cider vinegar
Chili oil
2 servings cooked udon noodles
1/2 tofu, medium-large cubed
1/2 carrot, julienned
1/4 cabbage, sliced
5 woodear mushrooms, soaked overnight, sliced
5 shiitake mushrooms, sliced
5 cloves garlic, minced
1 tablespoon ginger, skin on, minced
Avocado oil
Himalayan Pink Salt
Black pepper
1 tablespoon white wine or sake
1 tablespoon mirin
2 teaspoons red miso
2 tablespoons maple syrup
2 tablespoons soy sauce
4 tablespoons rice vinegar or apple cider vinegar
Chili oil
2 servings cooked udon noodles
INSTRUCTIONS
- Heat avocado oil in a pot, then add in garlic and ginger to cook over the medium heat until aroma comes.
- Add in carrot, cabbage, mushrooms and stir fry for about 3 minutes until half cooked.
- Sprinkle Himalayan pink salt and black pepper.
- Pour water till it covers all vegetables and mushrooms and add in sake and mirin.
- Simmer for 20 minutes over the medium heat.
- When vegetables and muchrooms are cooked enough, add in miso and maple syrup. Melt miso.
- Add in tofu.
- Simmer for another 5 minutes to cook tofu. Then add in soy sauce, vinegar and chili oil.
- Adjust taste with seasonings.
- Plate your noodles in your bowl and pour the hot and sour soup over the noodles.
- Enjoy!
NOTES
◎Adjust spiciness with chili oil.
◎Don't over cook after adding vinegar.
◎Use any vegetables you like.
◎Add avocado and chickpeas if you desire.
I hope you love this soup as much as I love!
If any questions, please feel free to leave me a comment below or directly contact me anytime! I'm happy to hear your thoughts!
Thank you,
-piggyinkitchen-
