Vegetarian Kway Teow Soup
Warm, aromatic, and packed with wholesome ingredients, this Vegetarian Kway Teow Soup is a comforting spin on a classic Malaysian favorite. Featuring silky flat rice noodles, protein-rich cubes of firm tofu, and a vibrant medley of vegetables like bok choy, shiitake mushrooms, and julienned carrots, this soup is both hearty and nourishing. A fragrant base of vegetable broth, sesame oil, garlic, and ginger sets the stage for layers of umami flavors, complemented by a dash of soy sauce and a hint of chili flakes for a subtle kick. Quick to prepare in just 40 minutes, this recipe is perfect for busy weeknights yet impressive enough to serve guests. Finished with fresh garnishes like scallions, cilantro, and a squeeze of tangy lime, this Kway Teow Soup is not only gluten-free and vegetarian but also fully customizable to suit your spice level. A soul-warming bowl of goodness awaits!
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Recipe Information
Ingredients
- 200 grams flat rice noodles
- 200 grams firm tofu
- 6 cups vegetable broth
- 3 tablespoons soy sauce
- 1 tablespoon sesame oil
- 3 garlic cloves, minced
- 1 tablespoon ginger, minced
- 2 cups bok choy, chopped
- 1 carrot, julienned
- 150 grams shiitake mushrooms, sliced
- 2 scallions, sliced
- 0.25 cup cilantro, chopped
- 1 lime, sliced into wedges
- 0.5 teaspoon chili flakes
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
Instructions
Prepare the flat rice noodles according to the package instructions, typically by soaking them in hot water until they are tender. Drain and set aside.
Cut the firm tofu into small cubes.
In a large pot, heat the sesame oil over medium heat. Add the minced garlic and ginger, and sauté until fragrant, about 1-2 minutes.
Add the vegetable broth to the pot and bring it to a boil.
Once boiling, add the soy sauce, sliced shiitake mushrooms, and julienned carrot. Cook for 5 minutes.
Add the chopped bok choy and tofu cubes into the pot. Cook for another 5 minutes or until the vegetables are tender.
Season the soup with salt, black pepper, and chili flakes. Adjust seasoning to taste.
To serve, divide the cooked rice noodles among bowls. Ladle the hot soup over the noodles.
Garnish each bowl with sliced scallions, chopped cilantro, and a squeeze of lime juice.
Serve immediately with additional lime wedges and chili flakes on the side, if desired.
Nutrition Facts
Calories |
1428 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 39.3 g | 50% | |
| Saturated Fat | 6.1 g | 30% | |
| Polyunsaturated Fat | 10.2 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 6607 mg | 287% | |
| Total Carbohydrate | 224.5 g | 82% | |
| Dietary Fiber | 37.5 g | 134% | |
| Total Sugars | 38.0 g | ||
| Protein | 68.4 g | 137% | |
| Vitamin D | 0.7 mcg | 3% | |
| Calcium | 945 mg | 73% | |
| Iron | 16.6 mg | 92% | |
| Potassium | 4828 mg | 103% | |
*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.
