Vegetarian Taiwanese Beef Noodle Soup
Celebrate the bold and comforting flavors of Taiwan with this Vegetarian Taiwanese Beef Noodle Soup, a plant-based twist on the iconic dish. Packed with umami-rich shiitake mushrooms, fragrant aromatics like ginger and garlic, and a medley of warming spices including star anise and cinnamon, this hearty recipe delivers all the depth and complexity of traditional beef noodle soup without any meat. A savory broth infused with soy sauce, Shaoxing wine, and tomato paste pairs beautifully with tender tofu cubes, blanched bok choy, and chewy ramen or wheat noodles. Customize your bowl with fresh cilantro, tangy pickled mustard greens, and a drizzle of spicy chili oil for added zest. With vibrant flavors and a satisfying texture, this comforting noodle soup is perfect for cozy nights or impressing guests with a unique vegetarian dish. Ready in under two hours, it’s a must-try centerpiece for lovers of Asian cuisine and vegetarian comfort food alike!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 6 pieces dried shiitake mushrooms
- 2 tablespoons vegetable oil
- 3 slices ginger
- 4 minced garlic cloves
- 4 stalks scallions
- 2 pieces star anise
- 1 piece cinnamon stick
- 1 teaspoon Sichuan peppercorns
- 2 tablespoons tomato paste
- 4 tablespoons soy sauce
- 2 tablespoons dark soy sauce
- 2 tablespoons Shaoxing wine (or dry sherry)
- 6 cups vegetable broth
- 2 cups water
- 1 block extra firm tofu
- 3 heads bok choy
- 14 ounces ramen or wheat noodles
- 0.25 cup fresh cilantro
- 0.5 cup pickled mustard greens (optional)
- 2 tablespoons chili oil (optional, for garnish)
Instructions
Place the dried shiitake mushrooms in a bowl and cover with hot water. Let them soak for 20 minutes. Once softened, remove the stems and slice the mushrooms thinly. Reserve the soaking liquid but strain to remove any grit.
Press the tofu to remove excess water, then cut it into cubes. Set aside.
In a large pot, heat the vegetable oil over medium heat. Add the ginger slices, minced garlic, and white parts of the scallions (reserve the green parts for garnish). Cook until fragrant, about 2 minutes.
Add the sliced shiitake mushrooms, star anise, cinnamon stick, and Sichuan peppercorns to the pot. Stir and cook for 1-2 minutes until aromatic.
Stir in the tomato paste and cook for another minute. Then add the soy sauce, dark soy sauce, and Shaoxing wine. Cook for 2-3 minutes, allowing the mix to deepen in color.
Pour in the vegetable broth, reserved mushroom soaking liquid, and water. Bring the mixture to a boil, then reduce the heat and let it simmer uncovered for 45-60 minutes to allow the flavors to meld.
While the broth simmers, prepare the noodles according to the package instructions. Drain and set aside.
Blanch the bok choy in a separate pot of boiling water for 2-3 minutes and set aside.
Add the tofu cubes to the simmering broth during the last 10 minutes of cooking to allow them to absorb flavor.
Taste the broth and adjust seasoning if needed (add more soy sauce for saltiness or Shaoxing wine for depth). Remove and discard the star anise, cinnamon stick, and ginger slices.
To assemble, divide the cooked noodles among serving bowls. Ladle the broth with tofu and mushrooms over the noodles. Arrange the blanched bok choy on top.
Garnish with chopped cilantro, pickled mustard greens (if using), and a drizzle of chili oil for a spicy kick. Serve hot and enjoy!
Nutrition Facts
Calories |
3763 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 165.6 g | 212% | |
| Saturated Fat | 45.2 g | 226% | |
| Polyunsaturated Fat | 21.2 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 16348 mg | 711% | |
| Total Carbohydrate | 460.5 g | 167% | |
| Dietary Fiber | 66.9 g | 239% | |
| Total Sugars | 45.6 g | ||
| Protein | 151.6 g | 303% | |
| Vitamin D | 23.1 mcg | 116% | |
| Calcium | 3384 mg | 260% | |
| Iron | 45.4 mg | 252% | |
| Potassium | 8031 mg | 171% | |
*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.
