Vegetarian Ban Mian
Savor the comforting flavors of **Vegetarian Ban Mian**, a wholesome twist on a traditional Malaysian noodle soup. This recipe features tender dried flat noodles simmered in a savory vegetable broth infused with the rich earthiness of shiitake mushrooms, umami-packed soy sauce, and the nutty aroma of sesame oil. Packed with vibrant vegetables like baby bok choy and fresh spinach, along with golden cubes of firm tofu, this dish is a nourishing, plant-based delight. A quick sauté of garlic and red chili adds a hint of spice, while scallions provide the perfect fresh garnish. Ready in under an hour, this easy-to-make recipe is perfect for a cozy weeknight dinner that’s brimming with flavor and nutrients. Whether you’re a fan of Asian comfort food or looking for a filling vegetarian meal, this homemade Ban Mian is sure to hit the spot.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 250 grams dried flat noodles
- 1.5 liters vegetable broth
- 100 grams shiitake mushrooms
- 200 grams baby bok choy
- 200 grams firm tofu
- 3 tablespoons soy sauce
- 2 tablespoons sesame oil
- 2 cloves minced garlic
- 2 stalks scallions
- 100 grams fresh spinach
- 1 whole red chili
- 0.5 teaspoon salt
- 0.25 teaspoon ground black pepper
- 2 tablespoons cooking oil
Instructions
First, soak the dried flat noodles in warm water for about 15 minutes to soften them. Drain and set aside.
Meanwhile, prepare the vegetables. Thinly slice the shiitake mushrooms and chop the baby bok choy into bite-sized pieces. Cut the firm tofu into small cubes.
In a large pot, heat the cooking oil over medium heat. Add the minced garlic and sliced red chili. Sauté for about 1 minute until fragrant.
Add the sliced shiitake mushrooms and tofu cubes into the pot. Stir-fry for about 5 minutes until the tofu is slightly golden brown.
Pour in the vegetable broth, soy sauce, and sesame oil. Stir to combine and bring the broth to a boil.
Once the broth is boiling, add the baby bok choy and fresh spinach. Cook for another 3-5 minutes until the vegetables are tender but still vibrant.
Add the soaked and drained noodles to the broth. Cook for an additional 2-3 minutes until the noodles are heated through.
Taste the soup and season with salt and ground black pepper as needed.
Chop the scallions and sprinkle them on top before serving.
Ladle the Ban Mian into bowls and enjoy it hot, garnished with extra sliced red chili if desired.
Nutrition Facts
Calories |
2271 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 83.2 g | 107% | |
| Saturated Fat | 12.5 g | 62% | |
| Polyunsaturated Fat | 16.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 6855 mg | 298% | |
| Total Carbohydrate | 309.4 g | 113% | |
| Dietary Fiber | 36.0 g | 129% | |
| Total Sugars | 35.9 g | ||
| Protein | 90.4 g | 181% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 910 mg | 70% | |
| Iron | 21.1 mg | 117% | |
| Potassium | 4388 mg | 93% | |
*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.
