Vegetarian Asian Noodle Soup

 

 

 

This is my all-time favourite Asian noodles soup that can be ready on dining table within ten minutes, literally! I often cook this for a quick lunch and weekday dinner. Thus, I hardly have instant noodles in my pantry, partly because it is pre-fried and unhealthy, and also why would I still need instant noodles when this flavourful soup noodles can be whipped up equally fast and healthier? You can substitute with rice vermicelli or any other noodles you prefer. To make this delicious soup, you only need some simple ingredients that are commonly available in Asian pantry. Who still require meat for a good broth? *smile*

 

Related Posts:

Crispy Noodles (生面)

Fried Bee Hoon (Rice Vermicelli)

Dry Chinese Noodles (干捞面) 

Hong Kong Stir-fry Noodles 

Dry Wonton Noodles (Tofu Mushroom Filling)  

Singapore Laksa

Mee Goreng

Dietary: Vegetarian, Vegan
Serve 2

Ingredients

 700ml water
 180g Hokkien yellow noodles or 100g soaked rice vermicelli

 

Choose a few types you like:
Veggies (A) 
 Black fungus, chopped
 Potato, chopped
 Small floret cauliflower
 Carrot, chopped
 Chinese cabbages chopped
 Long green beans, chopped
 Any mocked fish/mutton, chopped
Veggies (B) 
 Fresh shiitake mushrooms, chopped
 Needle mushrooms
 Firm tofu, chopped
 Beansprouts

 

Seasoning
 2 tsp light soy sauce or Braggs Liquid Aminos, or to taste
 1 Tbsp vegetarian mushroom oyster sauce
 2 tsp sesame oil 
 Pinch of white pepper 
  
Garnish
 Spring onions, chopped
 Coriander, chopped
 Fried shallots
 Cut red chillies
 Vegetarian sambal shrimp bites 

 

Method
1. Bring water to a boil in a pot or wok. Take this time to get ready your choice of veggies.

2. Add veggies (A) and continue to boil for about 3 minutes. Stir in seasoning and mix well.

3. Add veggies (B) and noodles/vermicelli and cook them for another 3 minutes or until al dente.

 

4. Garnish and serve hot!

 

Vegetarian Crispy Noodles (Sheng Mian)

 

 

Crispy noodles also known as 生面 is a Hong Kong style dish that is very popular in Singapore and Malaysia, you can literally find it anywhere from Zi-Char stalls to restaurants. The noodles are usually deep fried, so it is not every exactly very healthy, but it doesn't harm to eat once in a while because it tastes so good with the crunchy noodles at the edges and soft in the centre and along with savoury gravy and veggies ladled on top.

 

For simplicity, I used the ready-made crispy noodles which is readily available at our local supermarkets. If you can't find it at your local Asian grocery stores, you can also fry your own noodles with the step by step guide below!

 

Dietary: Vegetarian, Vegan
Serves 2

Ingredients
 500ml water
 4 Tbsp tropical/corn starch
 4 cloves of garlic, chopped (optional)

 4 slices ginger
 1/2 cup carrot, sliced
 1/4 cup fresh wood-ear mushroom, chopped
 4 stalks fresh shiitake, chopped
 1/4 cup firm tofu, cubed

 Handful of Chinese greens
 1/2 cup bean sprouts

 1/4 cup mocked chicken, optional
 Canola oil

 

☼ Frying your own crispy noodles

 160g Hakka noodles or any eggless Chinese noodles or angel hair spaghetti
 

☼ Cooking with ready-made patty

 2 ready-made crispy noodles patties

 

Seasoning
 1 Tbsp vegetarian mushroom oyster sauce
 2 tsp light soy sauce or Braggs Liquid Aminos
 2 tsp sesame oil
 Pinch of salt
 Pinch of white pepper

Garnish (optional) 
 Spring onions
 Parsley/Coriander
 Fried shallots
 Cut red chilli
 Green pickled chilli
 Vegetarian sambal chilli

 

Method
☼ Frying your own patty
1. Bring a pot of water with one teaspoon salt to a boil, blanch the noodles until al dente. Drain in a colander until really dry for at least 2 hours, set aside.

 

2. Heat oil to about 1 inch height in a large skillet or wok over medium-high heat to 190°C or when the oil begins to smoke. Make sure the oil is at the correct temperature or else the noodles will be chewy rather than crispy. Fry small quantities of noodles at a time. Let it cook until light brown and crisp on underside, turn noodles over and cook until light brown. Repeat with the remaining noodles.

 

3. Drain on kitchen paper towels and arrange crispy noodles on a serving plate. Continue with step 4.

 

☼ Cooking with ready-made patty
4. In a bowl, combine water and tropical/corn starch well. Set aside.

5. Heat up oil in a large skillet or wok. Sauté the garlic and ginger until aromatic.

6. Add carrot, mushrooms and tofu and sauté for 2-3 minutes. Add the starch mixture. Bring to a boil and add greens, bean sprouts and mocked chicken, simmer until vegetables are cooked. Add all seasoning.

 

7. Divide the crispy noodles between deep serving plates. Ladle the hot gravy over the crispy noodles. Garnish and serve hot! 

Ready-made 'Ee Mee' patty



Vegetarian Fried Bee Hoon (Fried Rice Vermicelli)

Dried Version

Moist version

 

Rice vermicelli are thin noodles made from rice. In Asian, it is usually eaten as part of soup and most often stir-fry which is also known as Fried Bee Hoon. This is a breakfast staple available in almost all vegetarian stalls usually served with curry gravy. I use organic brown rice vermicelli instead of the regular white ones because it is healthier even though it is slightly more costly. It tastes exactly the same like the regular ones, my family couldn't tell the difference, so go buy one packet of brown rice vermicelli and try it out!

Dietary: Vegetarian, Vegan

Serves  2

Ingredients
 120g dried bee hoon (rice vermicelli)
 2 cloves of garlic
 1 small slice ginger, grated or thinly sliced

 1/2 cup carrot, sliced
 1/4 cup fresh wood-ear mushroom, chopped

 4 stalks fresh shiitake, chopped
 1/4 cup firm tofu, cubed

 1 cup cabbage, chopped

 Sunflower oil or choice

 100ml water or more*

 3/4 cup bean sprouts
 

Seasoning

 2 tsp vegetarian mushroom oyster sauce

 1 tsp dark soy sauce

 2 tsp light soy sauce or Braggs Liquid Aminos or more, to taste

 1 tsp sesame oil

 Pinch of white pepper

Garnish

 Spring onions
 Fried shallots

 Cut chilli (optional)

 Vegetarian sambal chilli (optional) 

Method
1. Soak rice vermicelli in warm water for at least 15 minutes or until it semi-soft. Do not soak more than required or else the vermicelli will become soggy easily during cooking. Drain in a colander, set aside.

2. Heat up oil in a large skillet or wok. Sauté the garlic until aromatic.
 

3. Add carrot, both mushrooms and tofu and sauté for 2-3 minutes. Then add cabbage and a little soy sauce or salt. Sauté until almost cooked.
 

4. Pour in vermicelli and water, then add all seasonings. Add bean sprouts and sauté  until all ingredients are coated evenly. Use a pair of chopsticks to help loosen the noodles. Cover wok to let vermicelli and ingredients cooked through for about 1-2  minutes.

 

5. Uncover and sauté vermicelli until gravy is almost dried up and noodles are soft. Add water if the mixture is too dry or if you prefer the dish to be more moist, do adjust the seasonings to taste.

6. Transfer to a plate, and top with garnishes. Serve!


Notes
* Different brands of rice vermicelli absorb different amount of water so do adjust to your preferred consistency.

Vegetarian/Vegan Asian Dry-Tossed Noodles (Gan Lao Mian) 干捞面

Using BK Bee Kia Brand: Flat Noodle 生面
(First choice!)

Using BK Bee Kia Brand: Flat Noodle 生面
(First choice!)



Using Yu-Men Brand: Eggless Fresh Mushroom Noodles 

Using A1 Brand: Instant Wonton

This noodle dish which comprises of thin wonton noodles and fried mocked meat is commonly available at vegetarian stalls in Singapore, it is also known as Gan Lao Mian 干捞面, meaning dry noodles using Mee Kia (thin wheat noodles). This is my perfect quick weekday dinner dish when I want a bowl of noodle yet do not have the time to do the wrapping of the wonton, check out my Tofu Mushroom Wonton. It is nutritious too with all the veggies, oh well, dinner ready within 15 minutes, yes literally! Where to buy the best raw eggless wonton mee in Singapore? Click here.

 

Dietary: Vegetarian, Vegan. 

Serve 2
 

Ingredients
 2 pcs (150g) fresh eggless wonton noodles

 Water, for boiling

 4 cloves garlic, chopped (can replace with some ginger)

Choose a few types you like, a little of each:
Veggies (A) 
 Black fungus, chopped
 Small floret cauliflower
 Carrot, chopped
 Baby corns, sliced
 Chinese cabbages, chopped
 Long green beans, chopped
 Firm tofu, chopped
Veggies (B) 
 Fresh shiitake mushrooms, chopped
 Enoki mushrooms
 King oyster mushrooms, sliced
 Beansprouts

 

Seasoning

 1 tsp sesame oil
 2 tsp vegetarian mushroom oyster sauce

 1/2 tsp dark soy sauce

 1 tsp light soy sauce or Braggs Liquid Aminos, or to taste

 1.5 tbsp tomato sauce
 Pinch of white pepper

 1 Tbsp vegetarian sambal chilli (optional)
 4 Tbsp or 60ml water, more if you prefer

Garnish
 Spring onions, chopped
 Coriander, chopped
 Fried shallots
 Cut red chillies
 Pickled green chilli

Method

1. Heat up a pot of water to boiling point. Lightly loosen the noodle and remove any excess flour coating, blanch the wonton noodle in the pot of boiling water and cook for 45 seconds maximum, do not overcook. Rinse under cold or room temperature water few times to remove the excess starch, drain well in a colander.

2. Meanwhile, heat up oil in a large skillet or wok. Sauté the garlic until aromatic. Add Veggies (A) and sauté for about 3 minutes until slightly brown. Then add light soy sauce. Add Veggies (B) and sauté until cooked. Dish out from wok and set aside.

3. Pour drained noodles into wok, then add all seasonings. Use a pair of chopsticks, toss until all ingredients are coated evenly under very low heat. If you prefer your noodles to be a bit soupy, add more water to your desired consistency.

4. Transfer noodles to individual serving dish, then top with veggies and some vegetarian char sao (roasted meat) if desired. Garnish and serve immediately.
 

Vegetarian/Vegan Hong Kong Stir-fry Noodles

Using A1 Brand: Dried Instant Wanton Mee here

 

Using instant noodles

 



Using instant noodles





Hong Kong stir-fry noodle dishes mostly use egg noodles but my version is using instant noodles. This is common at the hawker stalls in Singapore whereby you select your own ingredients (e.g. veggies etc) to pair with these noodles. The main ingredients of dried instant noodle or precooked noodle block are wheat flour, palm oil, and salt. Thus, it is not very healthy and not advisable to eat often, please eat sparingly. This dish is so easy to make yet delicious!

Dietary: Vegetarian, Vegan.
Serve 2

Ingredients
 2 patties of dried instant noodles
 4 cloves garlic, chopped
 Ginger, shredded
 1/4 cup carrot, sliced
 5 stalks shitake or button mushroom, sliced
 1/4 cup firmed tofu, cubed (optional)
 100g bean sprouts

Seasoning

 1 Tbsp light soy sauce or Braggs Liquid Aminos

 2 tsp dark soy sauce
 2 tsp vegetarian mushroom oyster sauce

 1/4 tsp sugar
 1/2 tsp sesame oil 
 Salt, to taste

 White pepper, to taste

Garnish

 Spring onions
 Fried shallots

 Vegetarian sambal chilli  (optional)

 

Method
1. Bring a pot of water to a boil, blanch the noodles until al dente. Drain in a colander, set aside.

2. Heat up oil in a large skillet or wok. Sauté the garlic and ginger until aromatic.

3. Add carrot, mushrooms and tofu and sauté for 2-3 minute. Then add bean sprouts, sauté until almost cooked.

4. Pour in noodles, then add all seasonings. Stir fry for 2-3 minute until all ingredients are coated evenly. Use a pair of chopsticks to help loosen the noodles. Add water if the mixture is too dry.

5. Transfer to a plate, and top with garnishes. Serve!

Vegetarian Dry Wonton Noodles (Tofu Mushroom Filling) 干捞云吞麵

 

 

 

A wonton (also spelled as wanton) is a small round dumpling with a savoury filling, usually boiled in soup or sometimes fried. These wontons are made of tofu and mushroom, and it tastes awesome! Ironically, wanton is define in dictionary as sexually immodest or promiscuous of woman especially. But in Singapore and rather almost all Asian countries, you can see this wanton noodles all around at our eateries, LOL. No time to wrap the dumpling and still want to have this noodles for dinner, check out this quick and easy dish in 15 minutes, Dry Chinese Noodles (Gan Lao Mian 干捞面). Where to buy the best raw eggless wonton mee in Singapore? Click here.

 

Dietary: Vegetarian, Vegan. 

Serve 2

Ingredients

For the Wonton Filling
 1 (200g) firm tofu, mashed
 5 fresh shiitake mushrooms, chopped finely
 1/2 carrot, chopped finely
 1 Tbsp spring onions or coriander leaves, chopped
 1 Tbsp self-raising or tempura flour
 1 Tbsp corn starch/flour
 1 tsp sesame oil
 1 tsp salt, to taste
 Sugar, to taste
 White pepper, to taste
-
 1 pack (25pcs) eggless wonton wrapper
 Canola oil, for frying

For the Wonton Noodles
 2 pcs (150g) fresh eggless wonton noodles

 Water, for boiling

Seasoning

 2 tsp vegetarian mushroom oyster sauce

 1/2 tsp dark soy sauce

 2 tsp light soy sauce or Braggs Liquid Aminos, or to taste

 1 tsp sesame oil
 2 tsp tomato sauce
 Pinch of white pepper

 1 Tbsp vegetarian sambal chilli (optional)
 1 Tbsp water

 

Garnish
 Spring onions, chopped
 Coriander, chopped
 Fried shallots
 Cut red chillies
 Vegetarian sambal shrimp bites 

 

For the Wonton Soup

 2 cup or 480ml water

 1 Tbsp light soy sauce or Braggs Liquid Aminos
 2 Tbsp vegetarian mushroom oyster sauce
 1 tsp sesame oil
 Pinch of white pepper 

-

 2 fresh shiitake mushrooms, sliced (optional)

 1/4 cup carrots, and sliced (optional)

 1/2 cup bok choy, sliced

 Leftover of wonton filling after wrapping wonton

 Spring onion, for garnish

 

Method
☼ Wrapping Wonton:

1. Combine all ingredients for wonton filling and seasonings, and mix until well combined. Chill the mixture in the refrigerator for 15 minutes if you have time.

2. Lay a wrapper diagonally on your plate or board with one point facing you. Place a teaspoon of filling in the middle of the wonton. Dip your finger slightly in a bowl of water and coat the top ^ edges of the wonton. Bring the bottom V edges of the wonton up to the top point, and press down lightly to seal the edges. 

 

 

☼ Cooking Wonton:

Boiling 

1. Bring water in a stockpot to a boil. Add soy sauce, oyster sauce, sesame oil and pepper. Add mushrooms, carrots, and bok choy and wonton filling. Reduce to medium heat. Place wontons into the soup for about 3 minutes. Garnish with spring onions.

 

Frying

1. Heat oil to about 1 inch in wok or large skillet over medium-high heat to 375°F.  Add few wontons at a time, turning occasionally until they are golden brown and crisp, 2 to 3 minutes. Drain on paper towels.

 

 

☼ Cooking Wonton Noodles:

1. Lightly loosen the noodle and remove any excess flour coating. Place the noodles in boiling water and cook for 1-2 minutes maximum, do not overcook. Drain in a colander. If the noodles become to sticky and starchy, rinse over water a few times before proceeding to next step.

2. Pour drained noodles into wok, then add all seasonings. Use a pair of chopsticks, toss until all ingredients are coated evenly. If you prefer your noodles to be a bit wet, add water to reach your desired consistency.

3. Transfer noodles to individual serving dish, then top with crispy fried or boiled wontons, and some vegetarian Char Sao (roasted meat) if desired. Garnish and serve immediately.

 





 



Vegetarian Stir-Fried Udon Noodles (Japanese Style)

Udon is a type of thick wheat flour noodle of Japanese cuisine, it is often served hot as a noodle soup in its simplest form. Here, I stir fried it with vegetables and all the basic Japanese ingredients I have in my pantry. One main course whipped up within 10 minutes, perfect for weekday dinner! 

Dietary: Vegetarian, Vegan.
Serve 2

Ingredients

 400g fresh udon noodles
 1 small onion, sliced
 Thumb size ginger, grated
 1/2 carrot, sliced
 1/4 cup fresh wood ear mushrooms, sliced
 1 mini sweet corn (optional)

 5 stalks shitake, sliced

 1/2 cup enoki mushrooms, lightly packed
 1/2 cup oyster mushrooms, lightly packed 

 1 tbsp canola oil 

Seasoning

 1 Tbsp Tonkastu sauce
 1 tsp Mirin sake
 1 Tbsp Japanese light soy sauce

 1 tsp dark soy sauce

 1 tsp sesame oil

 Salt, to taste

 White pepper, to taste

Garnish

 Spring onions
 Fried shallots

 

Method
1. Bring a pot of water with sea salt to a boil. Cook udon until al dente. Drain and rinse well with cold water (optional) in a colander, set aside.
 

2. Heat up oil in a large skillet or wok. Stir-fry the onion and ginger until aromatic.

3. Add carrot, wood ear mushrooms, sweet corn (if using) for one minute. Then add the other mushrooms, sauté until brown and cooked.

4. Pour in noodles, then add all seasonings. Stir fry for 2-3 minute until all ingredients are coated evenly. Add water if the mixture is too dry.

5. Transfer to a plate, and top with garnishes. Serve!
 

Where to buy?



Mirin Sake

 

SGD2.00 at 300ml
Available at Daiso

Location: Various, Singapore.





 

SGD7.15 at 500ml
Available at Giant & NTUC and other major supermarkets

Location: Various, Singapore.

 

♂ 'Cheater' Nonya Laksa

Kenbo - Vegetarian Nyonya Laksa Paste

Before I master my homemade Singapore Laksa recipe, I use this Laksa paste as shortcut and my weekly quick fix for Laksa craving. But after I have my own recipe, I do not buy this anymore! Anyway, I like the fact that this is quite natural. This brand has many other premix like Hainanese Chicken Rice Mix etc, click here for their list of products. The direction for this cooking this Laska is so easy, and simply fool-proof! However, I personally do not prefer this Nyonya laksa compared to the typical Singapore style laksa, I wouldn't buy it again to be frank. But everyone has different taste buds, to each his ow, why not give it a try? Recently I found another vegetarian Laksa paste which tastes great and more value for money too, will update the post when I blogged about it.

 

Serve 2-3

 

Ingredients

 900 ml litre water

 200ml fresh or trim coconut milk *

 5 tofu puff, sliced

 1/4 block of firm tofu, sliced (optional)
 1 cup straw mushrooms (halve) or any of your favourite mushroom (optional)

 1 cup beansprout, lightly packed

 180g Hokkien yellow noodles or rice vermicelli, blanched

 

Garnish
 2 Tbsp laksa leaves, finely chopped
 1 tsp vegetarian belacan

 

Method

1) Bring to boil water, coconut milk and Laksa paste for about 5 minutes.

2) Add tofu puff, firm tofu, mushroom and continue to boil.

 

3) Add in beansprouts and cook for one minute, and off the heat.

4) To serve, divide vermicelli/noodles among serving bowls. Ladle the laksa soup into individual serving bowls and sprinkle some shredded laksa leaves, and add more belacan if required.

Notes
☼ *For the 200ml coconut milk, I replace with 100ml coconut milk and 100ml soy milk

☼ The direction by the manufacturer indicated 1.5 litre, this is really too much especially with the addition of 200ml coconut milk, the whole soup become very watery, so I keep to 900ml. You may add more water if you prefer, up to individual.

Where to get this?
Cheapest at SGD1.70 for One Packet at 250gm.
Available at Friendly Vegetarian Food Supplier 
Location: Pasir Panjang & Ang Mo Kio

Also available at SGD2.00 at:
☼ Seng Siong Supermarket
☼ Mustafa Center
☼ Yue Hwa Chinese Products Supermarket
☼ Ang Mo Supermarket
☼ Various vegetarian shops in Singapore