Vegan Ban Mian
Experience the soul-warming comfort of Vegan Ban Mian, a plant-based twist on the traditional Chinese noodle soup. Crafted from scratch, this recipe highlights homemade hand-rolled noodles, simmered in a rich, umami-packed vegetable broth infused with soy sauce, nutritional yeast, garlic, and ginger. Fresh bok choy, shiitake mushrooms, and bean sprouts bring a satisfying medley of textures, while golden-brown tofu cubes add protein and a delightful chew. Topped with aromatic cilantro, crisp spring onions, and a hint of black pepper, this wholesome dish is perfect for a cozy meal. Whether you're craving authentic flavors or seeking a vegan-friendly take on a beloved classic, this Vegan Ban Mian recipe delivers hearty, nourishing goodness in every bowl.
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Recipe Information
Ingredients
- 200 grams All-purpose flour
- 1 teaspoon Salt
- 100 milliliters Water
- 100 grams Bok choy
- 100 grams Shiitake mushrooms
- 200 grams Firm tofu
- 3 tablespoons Soy sauce
- 1 liter Vegetable broth
- 3 cloves Garlic
- 1 inch piece Ginger
- 2 tablespoons Sesame oil
- 2 pieces Spring onions
- 50 grams Bean sprouts
- 2 tablespoons Nutritional yeast
- 0.5 teaspoon Ground black pepper
- 10 grams Cilantro
Instructions
In a mixing bowl, combine the all-purpose flour and salt with water. Mix until a dough forms, then knead for about 8-10 minutes until the dough is smooth and elastic. Cover with a damp cloth and let it rest for 20 minutes.
While the dough is resting, prepare the broth. In a large pot, heat 1 tablespoon of sesame oil over medium heat. Add minced garlic and ginger, sauté for 2 minutes until fragrant.
Add sliced shiitake mushrooms and continue to sauté for another 3 minutes.
Pour in the vegetable broth, then add the soy sauce and nutritional yeast. Bring to a boil, then reduce the heat and let it simmer for 10 minutes.
While the broth simmers, cut the tofu into small cubes and toss them in a bit of soy sauce. In a skillet, heat the remaining sesame oil and lightly fry the tofu cubes until they are golden brown on all sides. Set aside.
Roll out the rested noodle dough on a floured surface to about 2mm thickness. Cut into thin strips, approximately 1cm wide.
Bring a large pot of water to boil and cook the noodles for 2-3 minutes until they are al dente. Drain and rinse under cold water to stop the cooking process.
Strain the broth to remove the ginger and garlic pieces, then return it to the pot and add in the bok choy and bean sprouts. Cook for an additional 2 minutes.
In serving bowls, portion out the cooked noodles and ladle the hot broth with vegetables over them.
Top each bowl with fried tofu, sliced spring onions, chopped cilantro, and a sprinkle of ground black pepper. Serve hot and enjoy your vegan Ban Mian!
Nutrition Facts
Calories |
1831 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 56.4 g | 72% | |
| Saturated Fat | 8.6 g | 43% | |
| Polyunsaturated Fat | 14.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 6162 mg | 268% | |
| Total Carbohydrate | 252.1 g | 92% | |
| Dietary Fiber | 31.3 g | 112% | |
| Total Sugars | 23.3 g | ||
| Protein | 87.2 g | 174% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 1730 mg | 133% | |
| Iron | 21.4 mg | 119% | |
| Potassium | 3575 mg | 76% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
