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!