Vegan Bee Hoon Soup
Warm, comforting, and bursting with plant-based goodness, Vegan Bee Hoon Soup is the perfect recipe for a nourishing meal that’s both light and satisfying. This flavorful bowl features tender rice vermicelli swimming in a fragrant vegetable broth infused with ginger, garlic, and sesame oil. Packed with vibrant julienned carrots, fresh bok choy, and earthy shiitake mushrooms, this soup delivers layers of texture and wholesome nutrients. A splash of soy sauce and a hint of white pepper add depth of flavor, while fresh coriander and spring onions provide a bright, aromatic finish. Ready in just 35 minutes, this easy-to-make vegan soup is ideal for weeknight dinners or impressing guests with its elegance and simplicity. Perfect for those seeking a healthy, low-fat, and plant-based alternative to traditional Asian soups!
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Recipe Information
Ingredients
- 200 grams Rice vermicelli (bee hoon)
- 1000 ml Vegetable broth
- 30 grams Ginger, sliced
- 2 Garlic cloves, minced
- 1 medium Carrot, julienned
- 2 cups Bok choy, chopped
- 150 grams Shiitake mushrooms, sliced
- 2 tablespoons Soy sauce
- 1 tablespoon Sesame oil
- 2 Spring onions, chopped
- 2 tablespoons Coriander leaves, chopped
- 0.5 teaspoon Salt
- 0.25 teaspoon White pepper
Instructions
Soak the rice vermicelli in warm water for about 10 minutes until they become soft. Drain and set aside.
In a pot, heat the sesame oil over medium heat. Add the sliced ginger and minced garlic, sautéing until fragrant.
Add the sliced shiitake mushrooms to the pot and cook for 3-4 minutes until they are tender.
Pour in the vegetable broth, bring it to a boil, then reduce the heat to a simmer.
Add the julienned carrot and chopped bok choy to the broth. Cook for about 5 minutes until the vegetables are tender yet crisp.
Stir in the soy sauce, salt, and white pepper, adjusting seasoning to taste.
In a separate pot, bring water to a boil. Add the soaked rice vermicelli and cook for 1-2 minutes until just tender. Drain and rinse under cold water to stop the cooking process.
Divide the cooked vermicelli into serving bowls. Ladle the hot soup with vegetables over the vermicelli.
Garnish each bowl with chopped spring onions and coriander leaves.
Serve the vegan bee hoon soup hot and enjoy.
Nutrition Facts
Calories |
1409 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 25.5 g | 33% | |
| Saturated Fat | 4.2 g | 21% | |
| Polyunsaturated Fat | 8.9 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4969 mg | 216% | |
| Total Carbohydrate | 256.5 g | 93% | |
| Dietary Fiber | 27.5 g | 98% | |
| Total Sugars | 26.4 g | ||
| Protein | 44.3 g | 89% | |
| Vitamin D | 0.7 mcg | 3% | |
| Calcium | 541 mg | 42% | |
| Iron | 11.7 mg | 65% | |
| Potassium | 3617 mg | 77% | |
*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.
