Vegan Batchoy
Savor the comforting essence of Filipino cuisine with a plant-based twist in this hearty Vegan Batchoy recipe. Packed with vibrant vegetables like cabbage, carrots, and bean sprouts, tender rice noodles, and protein-rich cubes of tofu, this vegan take on the traditional Batchoy delivers bold umami flavors thanks to miso paste, tamari, and a fragrant medley of garlic, ginger, and paprika. Simmered in a rich vegetable broth and garnished with fresh spring onions and a zesty squeeze of lemon, this wholesome noodle soup is both nourishing and satisfying. Ready in under an hour, this dish is perfect for warming up on a chilly day or when you’re simply craving a bowl of Filipino-inspired comfort food. Whether you're a long-time vegan or just exploring plant-based eats, this Vegan Batchoy will become a flavorful staple in your recipe collection!
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Recipe Information
Ingredients
- 8 cups Vegetable broth
- 14 ounces Extra firm tofu
- 3 tablespoons Tamari or soy sauce
- 2 tablespoons Olive oil
- 4 cloves Garlic, minced
- 1 medium Onion, finely chopped
- 1 teaspoon Ginger, minced
- 1 teaspoon Paprika
- 0.5 teaspoon Ground black pepper
- 2 tablespoons Miso paste
- 2 cups Cabbage, shredded
- 1 cup Carrots, julienned
- 1 cup Bean sprouts
- 0.5 cup Spring onions, chopped
- 8 ounces Rice noodles
- 1 Lemon, sliced into wedges
Instructions
Press the tofu to remove excess water by placing it between paper towels and weighting it with a heavy object for about 15 minutes. Then cut the tofu into small cubes.
In a large pot, heat olive oil over medium heat. Add garlic, onion, and ginger. Sauté until the onion is translucent and fragrant.
Add the paprika and black pepper to the pot, stir, and continue to cook for another minute.
Add vegetable broth and bring to a simmer. Stir in the tamari or soy sauce, then add the tofu cubes. Let it simmer for about 10 minutes.
Add the miso paste to the broth and stir until dissolved. Adjust the seasoning with more tamari or soy sauce to taste.
Meanwhile, prepare the rice noodles according to package instructions. Drain and set aside.
Add the shredded cabbage, julienned carrots, and half of the bean sprouts to the pot. Let them cook for about 5 minutes, until the vegetables are tender-crisp.
To serve, divide the cooked rice noodles into serving bowls. Ladle the broth with tofu and vegetables over the noodles.
Top each bowl with the remaining bean sprouts and chopped spring onions.
Serve with lemon wedges on the side for squeezing over the soup before eating.
Nutrition Facts
Calories |
515 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 19.6 g | 25% | |
| Saturated Fat | 3.1 g | 16% | |
| Polyunsaturated Fat | 1.6 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2347 mg | 102% | |
| Total Carbohydrate | 59.6 g | 22% | |
| Dietary Fiber | 11.8 g | 42% | |
| Total Sugars | 12.5 g | ||
| Protein | 29.0 g | 58% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 468 mg | 36% | |
| Iron | 6.3 mg | 35% | |
| Potassium | 1346 mg | 29% | |
*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.
