Vegetarian Batchoy
Discover the comforting flavors of *Vegetarian Batchoy*, a plant-based twist on the Filipino classic noodle soup! Perfect for vegetarians and those seeking meat-free comfort food, this hearty recipe is brimming with flavor from a rich vegetable broth, umami-packed shiitake mushrooms, and crumbled tofu for added texture. Annatto oil lends a gorgeous golden hue, while soy sauce and vegetarian oyster sauce elevate the savory depth. Finished with fresh eggless noodles, crisp shredded cabbage, and tender quail eggs, this soul-warming dish is as nourishing as it is delicious. Quick to prepare and ideal for sharing, *Vegetarian Batchoy* will soon become a family favorite. Perfect for lunch, dinner, or a cozy moment of indulgence, it's a flavorful nod to Filipino cuisine that anyone can enjoy.
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Recipe Information
Ingredients
- 6 cups vegetable broth
- 1 cup dried shiitake mushrooms
- 3 tablespoons soy sauce
- 2 tablespoons vegetarian oyster sauce
- 200 grams firm tofu
- 5 cloves garlic, minced
- 1 medium onion, finely chopped
- 1 thumb-sized piece ginger, thinly sliced
- 2 tablespoons annatto oil
- 3 tablespoons spring onions, chopped
- 2 cups cabbage, shredded
- 200 grams fresh eggless noodles
- 6 pieces quail eggs, cooked and peeled
- to taste salt
- to taste ground black pepper
Instructions
Rehydrate the dried shiitake mushrooms in hot water for 15-20 minutes. Once soft, slice them thinly and set aside, reserving the soaking liquid.
Press the firm tofu to drain excess water, then crumble it into small pieces resembling ground meat.
Heat the annatto oil in a large pot over medium heat. Add the minced garlic, chopped onion, and sliced ginger. Sauté until the onion becomes translucent and fragrant.
Add the crumbled tofu and sauté for 5 minutes until it slightly browns.
Stir in the sliced shiitake mushrooms and cook for another 3 minutes.
Pour in the vegetable broth along with the reserved mushroom soaking liquid, soy sauce, and vegetarian oyster sauce. Bring the soup to a simmer and let it cook for 15 minutes.
In a separate pot, cook the fresh eggless noodles according to package instructions. Drain and set aside.
Season the batchoy soup with salt and ground black pepper to taste.
To serve, place a portion of cooked noodles in individual bowls. Ladle the hot broth with tofu and mushroom over the noodles.
Garnish each serving with shredded cabbage, chopped spring onions, and quail eggs. Serve hot and enjoy!
Nutrition Facts
Calories |
426 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 16.5 g | 21% | |
| Saturated Fat | 2.8 g | 14% | |
| Polyunsaturated Fat | 1.1 g | ||
| Cholesterol | 114 mg | 38% | |
| Sodium | 2048 mg | 89% | |
| Total Carbohydrate | 53.5 g | 19% | |
| Dietary Fiber | 9.1 g | 33% | |
| Total Sugars | 10.2 g | ||
| Protein | 21.1 g | 42% | |
| Vitamin D | 2.1 mcg | 11% | |
| Calcium | 437 mg | 34% | |
| Iron | 5.1 mg | 28% | |
| Potassium | 1126 mg | 24% | |
*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.
