Vegan Fishball Noodles
Transform your favorite noodle dish into a plant-based masterpiece with this Vegan Fishball Noodles recipe! Featuring tender, homemade tofu-based "fishballs" seasoned with nori, nutritional yeast, and soy sauce for an ocean-inspired taste, this dish is both hearty and satisfying. The flavorful vegetable broth, infused with ginger and vegan fish sauce, provides a perfect complement to the silky rice noodles, while fresh toppings like scallions, bean sprouts, and cilantro add vibrant texture and color. Easy to prepare with no compromise on flavor, this recipe is a celebration of comforting, vegan-friendly Asian cuisine. Perfect for a quick weeknight meal or an impressive dish for guests, serve it with lime wedges to brighten the flavors even further!
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Recipe Information
Ingredients
- 200 g Firm tofu
- 2 sheets Nori sheets
- 50 g Chickpea flour
- 2 tbsp Nutritional yeast
- 2 tbsp Soy sauce
- 1 tbsp Lemon juice
- 1 tsp Garlic powder
- 1 tsp Onion powder
- 0.5 tsp Salt
- 0.25 tsp Black pepper
- 1 tbsp Vegan fish sauce
- 250 g Rice noodles
- 1 liter Vegetable broth
- 10 g Ginger (sliced)
- 2 pieces Scallions (chopped)
- 2 tbsp Fresh cilantro (chopped)
- 50 g Bean sprouts
- 1 piece Lime (cut into wedges)
Instructions
Drain the firm tofu and press it to remove excess water. Crumble it into a large mixing bowl.
Cut the nori sheets into small pieces and add them to the bowl with the crumbled tofu.
Add chickpea flour, nutritional yeast, soy sauce, lemon juice, garlic powder, onion powder, salt, and black pepper to the bowl. Mix well until a firm consistency is achieved. If it’s too dry, add a little water, one tablespoon at a time.
Form the mixture into small balls, roughly the size of a golf ball, to create the 'fishballs'.
In a large pot, bring the vegetable broth to a gentle boil. Add ginger slices and vegan fish sauce for depth of flavor.
Lower the heat and add the tofu balls into the simmering broth. Let them cook for about 10 minutes.
Meanwhile, prepare the rice noodles according to package instructions, then drain and set aside.
Add rice noodles into bowls, then ladle the hot broth and tofu balls over the noodles.
Garnish with chopped scallions, fresh cilantro, and bean sprouts.
Serve immediately with lime wedges on the side for an extra citrus kick.
Nutrition Facts
Calories |
1156 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 22.9 g | 29% | |
| Saturated Fat | 3.4 g | 17% | |
| Polyunsaturated Fat | 3.2 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 5962 mg | 259% | |
| Total Carbohydrate | 184.3 g | 67% | |
| Dietary Fiber | 30.2 g | 108% | |
| Total Sugars | 28.3 g | ||
| Protein | 68.0 g | 136% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 570 mg | 44% | |
| Iron | 13.8 mg | 77% | |
| Potassium | 3262 mg | 69% | |
*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.
