Vegan Taiwanese Beef Noodle Soup
Savor the bold flavors and comforting warmth of Vegan Taiwanese Beef Noodle Soup, a plant-based twist on the classic Taiwanese delicacy. This hearty, aromatic soup features tender chunks of crispy tofu, rehydrated shiitake mushrooms, and melt-in-your-mouth daikon radish, all swimming in a rich, umami-packed broth infused with ginger, garlic, star anise, and cinnamon. Paired with chewy wheat-based vegan noodles (or gluten-free rice noodles for a versatile option) and topped with vibrant baby bok choy, scallions, and fresh cilantro, this recipe captures the essence of traditional Taiwanese cuisine while embracing a healthier, vegan-friendly approach. Ready in just 80 minutes, it's perfect for a cozy weeknight dinner or an impressive meal showcasing international flavors. Add a drizzle of chili oil for an extra kick, and prepare to fall in love with this wholesome, satisfying dish.
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Recipe Information
Ingredients
- 1 cup Dried shiitake mushrooms
- 14 oz Firm tofu
- 2 tbsp Tapioca starch (for coating tofu)
- 2 tbsp Avocado oil (or neutral cooking oil)
- 1 thumb-sized piece Ginger, sliced
- 4 cloves Garlic, minced
- 6 stalks Scallions, chopped (white and green parts separated)
- 2 Star anise
- 1 Cinnamon stick
- 1 Bay leaf
- 0.25 cup Low-sodium soy sauce
- 3 tbsp Dark soy sauce
- 3 tbsp Shaoxing wine (or dry sherry)
- 8 cups Vegetable broth
- 2 tbsp Tomato paste
- 8 oz Daikon radish, peeled and sliced into chunks
- 14 oz Fresh wheat-based vegan noodles (or gluten-free rice noodles for a gluten-free option)
- 4 Baby bok choy, halved
- 1 tbsp Chili oil (optional)
- 2 tbsp Cilantro, chopped (for garnish)
Instructions
Rehydrate the dried shiitake mushrooms by soaking them in hot water for 20 minutes. Once softened, remove the stems and slice the caps into thick strips. Reserve the soaking liquid and strain it through a fine mesh sieve to remove sediment.
Press excess moisture from the firm tofu by using a clean kitchen towel or paper towels, then cut it into 1-inch cubes.
Coat the tofu cubes lightly with tapioca starch to help them crisp up during frying.
Heat 1 tablespoon of avocado oil in a large soup pot or Dutch oven over medium-high heat. Fry the tofu cubes until golden and crispy on all sides, then remove and set aside.
In the same pot, add the remaining 1 tablespoon of oil. Sauté the sliced ginger, chopped white parts of the scallions, and minced garlic until fragrant, about 2 minutes.
Add the star anise, cinnamon stick, and bay leaf. Toast the spices for another 1 minute to release their aroma.
Deglaze the pot with Shaoxing wine, scraping up any browned bits from the bottom. Add the soy sauces, tomato paste, reserved mushroom soaking liquid, and vegetable broth. Stir well.
Bring the broth to a boil, then lower the heat and simmer for 15 minutes.
Add the rehydrated shiitake mushrooms, daikon radish chunks, and fried tofu to the pot. Simmer everything together for an additional 20 minutes until the daikon is tender and the flavors are well combined.
Meanwhile, cook the noodles according to package instructions, then drain and set aside.
Blanch the baby bok choy in boiling water for 1-2 minutes until tender but still bright green. Drain and set aside.
To assemble, divide the cooked noodles among serving bowls. Ladle the hot broth, along with mushrooms, tofu, and daikon, over the noodles.
Top each bowl with blanched bok choy and garnish with the green parts of the scallions and fresh cilantro. Drizzle with chili oil if desired.
Serve hot and enjoy your Vegan Taiwanese Beef Noodle Soup!
Nutrition Facts
Calories |
3022 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 86.6 g | 111% | |
| Saturated Fat | 13.7 g | 68% | |
| Polyunsaturated Fat | 5.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 10339 mg | 450% | |
| Total Carbohydrate | 476.8 g | 173% | |
| Dietary Fiber | 96.9 g | 346% | |
| Total Sugars | 58.3 g | ||
| Protein | 141.4 g | 283% | |
| Vitamin D | 64.2 mcg | 321% | |
| Calcium | 1572 mg | 121% | |
| Iron | 36.7 mg | 204% | |
| Potassium | 8965 mg | 191% | |
*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.
