Vegetarian Fishball Noodles
Elevate your mealtime with a hearty bowl of *Vegetarian Fishball Noodles*, a plant-based twist on the classic comfort dish. Tender homemade "fishballs" crafted from protein-packed tofu and umami-rich nori sheets take center stage, mimicking the familiar flavors and textures of the original. Swimming in a fragrant vegetable broth infused with garlic, ginger, and soy sauce, this dish is paired with springy rice noodles and vibrant seasonal vegetables like bok choy and carrots for added freshness. Ready in under an hour, this recipe is both wholesome and satisfying, catering to vegans and vegetarians alike. Perfect for lunch or dinner, it’s a bowl of coziness guaranteed to delight your taste buds!
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Recipe Information
Ingredients
- 400 grams Extra-firm tofu
- 2 pieces Nori sheets
- 3 tablespoons Soy sauce
- 3 tablespoons Cornstarch
- 2 teaspoons Sesame oil
- 0.5 teaspoons White pepper
- 4 cups Vegetable broth
- 200 grams Dried rice noodles
- 2 cups Bok choy
- 2 cloves Garlic, minced
- 1 tablespoon Ginger, grated
- 2 pieces Spring onions, chopped
- 1 piece Carrot, julienned
- 2 tablespoons Cooking oil
- to taste Salt
Instructions
Press the extra-firm tofu to remove excess moisture. Crumble it into a bowl.
Finely chop the nori sheets and add them to the bowl with the crumbled tofu.
Add 2 tablespoons of soy sauce, cornstarch, sesame oil, and white pepper to the tofu mixture. Mix until well combined to form a dough-like consistency.
Form small balls with the tofu mixture, about the size of a traditional fishball, and set aside.
Heat 1 tablespoon of cooking oil in a pan over medium heat. Add vegetarian 'fishballs' and fry until golden brown on all sides. Remove and set aside.
In a pot, heat remaining oil over medium heat and sauté garlic and ginger until fragrant.
Pour in the vegetable broth and bring to a simmer. Season with remaining soy sauce and salt if needed.
Add bok choy, spring onions, and carrot to the broth. Cook until veggies are tender yet still crisp, about 3-5 minutes.
Meanwhile, cook the rice noodles according to package instructions, drain, and set aside.
To serve, divide the cooked noodles into bowls. Ladle the broth and vegetables over the noodles.
Top with the vegetarian 'fishballs' and garnish with extra chopped spring onions if desired. Serve hot.
Nutrition Facts
Calories |
2375 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 98.6 g | 126% | |
| Saturated Fat | 14.7 g | 74% | |
| Polyunsaturated Fat | 14.6 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 6622 mg | 288% | |
| Total Carbohydrate | 277.8 g | 101% | |
| Dietary Fiber | 31.6 g | 113% | |
| Total Sugars | 23.4 g | ||
| Protein | 105.9 g | 212% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 3300 mg | 254% | |
| Iron | 23.4 mg | 130% | |
| Potassium | 4548 mg | 97% | |
*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.
