Vegan Banh Canh
Experience the delightful fusion of tradition and creativity with Vegan Banh Canh, a plant-based twist on the classic Vietnamese noodle soup. Featuring chewy tapioca noodles swimming in a fragrant vegetable broth enriched with sautéed garlic, ginger, and onion, this hearty dish is brimming with flavorful layers. Tender tofu cubes, meaty oyster mushrooms, and vibrant carrot slices add satisfying texture and nutrition, while soy sauce and black pepper lend a subtle umami kick. Garnished with fresh cilantro and a bright squeeze of lime, every spoonful is an aromatic, soul-warming treat. Perfect for a quick yet satisfying meal, this Vegan Banh Canh comes together in under an hour, making it ideal for busy weeknights or cozy family dinners.
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Recipe Information
Ingredients
- 400 g Tapioca noodles
- 1000 ml Vegetable broth
- 200 g Firm tofu
- 150 g Oyster mushrooms
- 1 medium Carrot
- 2 tbsp Soy sauce
- 1 small Onion
- 3 cloves Garlic
- 1 inch Ginger
- 15 g Cilantro
- 1 medium Lime
- 1 tsp Salt
- 0.5 tsp Black pepper
- 1 tbsp Avocado oil
Instructions
Peel and slice the onion and carrot. Mince the garlic and ginger.
Dice the tofu into small cubes and slice the mushrooms.
In a large pot, heat the avocado oil over medium heat.
Add the onion, garlic, and ginger to the pot and sauté until fragrant, about 3-4 minutes.
Add the carrot slices and cook for another 3 minutes.
Add the diced tofu and sliced mushrooms into the pot, and cook for 5 minutes, stirring occasionally.
Pour in the vegetable broth and add soy sauce, salt, and black pepper. Bring the mixture to a soft boil.
Once boiling, reduce the heat to low, cover, and simmer for approximately 10 minutes.
While the broth simmers, cook the tapioca noodles according to package instructions, then drain and rinse under cold water.
Add the cooked tapioca noodles to the pot, stir well, and cook for another 5 minutes to heat through.
Roughly chop the cilantro and slice the lime.
Serve the Vegan Banh Canh hot, garnished with chopped cilantro and a squeeze of lime juice.
Nutrition Facts
Calories |
2382 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 40.6 g | 52% | |
| Saturated Fat | 6.3 g | 32% | |
| Polyunsaturated Fat | 3.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 5568 mg | 242% | |
| Total Carbohydrate | 459.4 g | 167% | |
| Dietary Fiber | 29.7 g | 106% | |
| Total Sugars | 39.0 g | ||
| Protein | 60.6 g | 121% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1697 mg | 131% | |
| Iron | 20.3 mg | 113% | |
| Potassium | 3584 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.
