Vegetarian Banh Canh
Indulge in the comforting flavors of Vegetarian Banh Canh, a Vietnamese noodle soup that's bursting with freshness and hearty goodness. This plant-based twist on the traditional Banh Canh features thick tapioca noodles swimming in a fragrant vegetable broth, enriched with the earthy depth of shiitake mushrooms, the natural sweetness of julienned carrots, and the savory richness of crispy fried tofu. Seasoned with soy sauce, garlic, and black pepper, every spoonful is a flavorful delight. Topped with vibrant green onions, cilantro, and crunchy fried shallots, and served with lime wedges for a zesty kick, this soup is perfect for a wholesome family dinner or a cozy solo meal. Ready in under an hour, Vegetarian Banh Canh is an easy and satisfying way to enjoy the authentic taste of Vietnam in a completely vegan-friendly package!
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Recipe Information
Ingredients
- 500 grams Banh Canh noodles (thick tapioca noodles)
- 8 cups Vegetable broth
- 150 grams Shiitake mushrooms, sliced
- 1 large Carrot, julienned
- 1 medium Onion, thinly sliced
- 4 cloves Garlic, minced
- 4 tablespoons Soy sauce
- 300 grams Tofu, firm and cubed
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 4 stalks Green onions, chopped
- 0.5 cup Cilantro, chopped
- 0.25 cup Fried shallots
- 4 pieces Lime wedges
Instructions
Begin by preparing all your vegetables. Thinly slice the shiitake mushrooms, julienne the carrot, slice the onion, and mince the garlic. Cube the firm tofu and set everything aside.
In a large pot, bring the vegetable broth to a boil over medium-high heat.
Add the sliced shiitake mushrooms, julienned carrot, and sliced onion to the pot. Reduce the heat to a simmer and let it cook for about 10 minutes until the vegetables are tender.
Meanwhile, heat a non-stick skillet over medium heat and add a bit of oil. Fry the cubed tofu until golden and slightly crispy on all sides. Remove from heat and set aside.
To the pot with broth and vegetables, add minced garlic, soy sauce, salt, and black pepper. Mix well and simmer for another 5 minutes.
Add the Banh Canh noodles to the pot. If they are pre-cooked noodles, allow them to heat through for about 2-3 minutes. If uncooked, follow package instructions for cooking time, usually 4-5 minutes, or until they become translucent and chewy.
Once the noodles are ready, gently fold in the fried tofu cubes.
Taste the broth and adjust seasoning if necessary.
Serve the Vegetarian Banh Canh hot, garnishing each bowl with chopped green onions, cilantro, and a sprinkle of fried shallots. Serve with lime wedges on the side.
Nutrition Facts
Calories |
2140 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 52.9 g | 68% | |
| Saturated Fat | 7.8 g | 39% | |
| Polyunsaturated Fat | 5.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 9339 mg | 406% | |
| Total Carbohydrate | 331.4 g | 121% | |
| Dietary Fiber | 47.4 g | 169% | |
| Total Sugars | 45.4 g | ||
| Protein | 99.3 g | 199% | |
| Vitamin D | 0.7 mcg | 3% | |
| Calcium | 2566 mg | 197% | |
| Iron | 24.2 mg | 134% | |
| Potassium | 5819 mg | 124% | |
*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.
