Brown Girl Vegan

Category: Soup

  • Spicy Miso Ramen with Crispy Tofu

    Spicy Miso Ramen with Crispy Tofu

    This one-pot spicy miso ramen with crispy tofu can be made in JUST 20 MINUTES! The perfect weekday dinner when you’re wiped out.

    I’m sure most of you have tried some rendition of miso ramen before – Miso is fermented soy beans and it’s an incredibly versatile ingredient that can be used to flavour many dishes. Miso ramen soup is flavoured with miso, resulting in a fragrant soup with a rich umami flavour.

    Some fun facts about miso – this fermented umami bomb was thought to have originated in ancient China. From here, it was likely that it travelled Japan via mainland China and the Korean Peninsula in the Asuka period during the 7th Century.

    Isn’t Miso Ramen NOT vegan?

    The traditional version of miso ramen would consist of a rich pork and chicken broth with chashu (tender pork slices) and a soft boiled egg. But! It can be easily veganised, retaining the same umami flavour and preserving the creaminess of it all.

    The toppings really make or break some miso ramen dishes I’ve tried – here, I have added crispy soy tofu, charred corn, and spring onions. I topped it off with some chili flavoured sesame oil and toasted sesame seeds. You can also use this pan fried Popcorn Tofu Bites recipe instead.

    Regular ramen noodles contain egg so make sure to look out for ramen noodles made from wheat flour. For that ‘eggy’ taste, you can add 1/2 tsp baking soda when boiling the ramen. Game changing!

    Gluten free substitutions: Sub soy sauce for gluten free soy sauce, tamari or coconut aminos.

    Please also ensure you choose GLUTEN FREE MISO PASTE. I used Red Miso for this recipe. If you cannot find gluten-free oat milk, soy or cashew milks are great substitutes.

    The spice level is customizable as well. This recipe is not spicy but if you want to add some heat to it, top off with some spicy chili oil or add more hot bean paste.

    Allium free substitutions: Substitute garlic for a pinch of hing. Omit spring onions and use chopped cilantro instead!

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    Spicy Miso Ramen with Crispy Tofu

    This one-pot spicy miso ramen with crispy tofu can be made in JUST 20 MINUTES! The perfect weekday dinner when you're wiped out.
    Prep Time5 minutes
    Cook Time15 minutes
    Total Time20 minutes
    Course: Main Course, Soup
    Cuisine: Fusion, Japanese
    Keyword: miso soup, noodles
    Servings: 2

    Ingredients

    • 2 servings ramen noodles + water to boil
    • 3.5 cups water
    • 1 tbsp low sodium miso paste
    • 1 tbsp light soy sauce
    • 1 tbsp hot bean paste
    • 1 tbsp rice wine vinegar
    • 1 tsp mushroom seasoning or kombu dashi
    • 1/4 tsp white pepper
    • 4-5 slices ginger
    • 2 cloves smashed garlic
    • 1/2 cup oat milk

    Crispy Tofu

    • 200-250 g extra firm tofu
    • 1 tbsp light soy sauce

    Garnish

    • corn
    • spring onions
    • white sesame seeds
    • black sesame seeds
    • chili oil

    Instructions

    • Boil ramen noodles according to package instructions. Pan fry tofu cubes in olive oil until crispy.
    • Add soy sauce to the tofu and saute for a few minutes. I also sauteed my corn on the same pan until charred.
    • Add 3.5 cups water to a pot. Add garlic, ginger, hot bean paste, rice wine vinegar, mushroom seasoning, soy sauce and white pepper. Bring to a boil.
    • Bring the flame to low and add dissolve miso paste in the soup. Mix until well-combined.
    • Finish with a dash of oat milk. Drain the soup.
    • Pour soup over the noodles. Garnish with tofu, charred corn, spring onions, chili oil and toasted sesame seeds. Enjoy!

  • Vegan Sundubu Jjigae (Korean Soft Tofu Stew)

    Vegan Sundubu Jjigae (Korean Soft Tofu Stew)

    This delicious and comforting stew is vegan and can be made in under 20-minutes! It’s loaded with soft silken tofu and enoki mushrooms for the perfect slurp.

    Did you know this Korean Soft Tofu Stew (also known as Sundubu Jjigae) is only made in one-pot and is super duper beginner friendly?

    In general, Kimchi stews came about when the kimchi variant made with chili peppers grew popular in the peninsula mid-era. My two favourite type of stews are Soondubu-Jjigae (soft tofu stew) and Vegan Korean Army Stew (Budae-jjigae)!

    This dish is made with soft tofu and enoki mushrooms with a spicy broth that will leave you wanting for more. I make these often for weeknight dinners because they are so simple to make, only needs one pot and can be prepared in under 20-minutes.

    The traditional version does not include kimchi, but I’ve added vegan kimchi in this recipe for more texture and varying bite – it also adds some sourness to the stew which I love!

    Important Notes:

    Traditional kimchi is NOT vegan as it might contain anchovies or fish sauce. Kimchi is commonly made with Korean fish sauce to quicken the fermentation process. Wanting Kimchi has a vegan kimchi – you can check them out here.

    Gluten Free Option

    You also have to replace gochujang with a gluten-free chili paste. Remember to also replace the soy sauce with gluten free soy sauce, tamari or coconut aminos for a gluten free version of this dish. I really like the ones below by Lee Kum Kee and Kikkoman.

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    Vegan Sundubu Jjigae (Korean Soft Tofu Stew)

    This delicious and comforting stew is vegan and can be made in under 20-minutes! It's loaded with soft silken tofu and enoki mushrooms for the perfect slurp.
    Prep Time5 minutes
    Cook Time15 minutes
    Total Time20 minutes
    Course: Main Course, Soup
    Cuisine: Korean
    Keyword: soup, stews
    Servings: 2

    Ingredients

    • 1 tbsp toasted sesame oil
    • 2 tbsp scallions white part
    • 1/2 cup vegan kimchi
    • 300 g silken tofu
    • 30 g enoki mushrooms
    • 2 cups water

    Gochujang Sauce

    • 1 tbsp gochujang
    • 1/2 tbsp gochugaru more if you want it spicy!
    • 1 tbsp light soy sauce
    • 1 tsp sweetener
    • salt

    Garnish

    • toasted sesame seeds
    • 2 tbsp scallions green part

    Instructions

    • Mix the ingredients needed for the gochujang sauce.
    • Add sesame oil to a claypot (or normal pot). Saute white part of scallions.
    • Add vegan kimchi and saute for a minute.
    • Add 2 cups of water, then add gochujang sauce. Mix well.
    • Slice your silken tofu and add them to the stew. Add enoki mushrooms and other greens / mushrooms / beancurd skin if you'd like.
    • Bring to a boil. Close the lid and simmer for 3-5 minutes.
    • Serve with chopped spring onions and toasted sesame seeds.
  • Vegan Potato & Leek Soup

    Vegan Potato & Leek Soup

    Nothing hits like a creamy, hearty potato & leek soup during chilly days – topped with spiced crispy chickpeas and chives for the ultimate soup-erb soup!

    Leek is not a common ingredient in my pantry, but every time I use it I think about why it’s not! Leeks are underrated and have amazing nutritional benefits. They are are high in iron and vitamins while helping to improve digestion. They subtle sweet flavour is what draws me to them as they are not as pungent as they counterpart cousins like onions and garlic.

    Leeks paired with potatoes in soup form is debated to be either a French or Irish classic. After reading up, it was interesting to learn that potatoes were majorly hyped in France (late 18th century onwards) – thanks to Antoine-Augustin Parmentier who was a huge advocate of potatoes as a food source. This subsequently led to surge in potato recipes becoming widespread in the 19th century.

    This easy recipe incorporates just a few ingredients but what makes this a little unique is the crispy topper – spiced crispy chickpeas. It’s one of my favourite ways to prepare chickpeas other than hummus but I may be a little biased because I love chickpeas in all forms.

    What Do I Need?

    This recipe is simple and gluten free. With a short ingredient list and a quick preparation time, you can make this soup easily during chilly days.

    • leeks – you can use both the white and green parts for this recipe
    • potatoes – yukon or russets potatoes work really well!
    • vegetable stock cubes – to add flavour. I always try to use organic ones!
    • herbs – thyme and bay leaves (fresh thyme is great but dried thyme works too)
    • plant milk – to add some creaminess I like to add soy milk! But any plant milk works, even coconut if you want extra creaminess and fattiness
    • garnish – olive oil and chives (+ crispy chickpeas)
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    Vegan Potato & Leek Soup

    Nothing hits like a creamy, hearty potato & leek soup during chilly days – topped with spiced crispy chickpeas and chives for the ultimate soup-erb soup!
    Prep Time5 minutes
    Cook Time25 minutes
    Total Time30 minutes
    Course: Appetizer, Soup
    Cuisine: Fusion
    Keyword: soup
    Servings: 4

    Ingredients

    • 1 tbsp vegan butter
    • 2 large leeks
    • 3 cloves garlic
    • 2-3 medium potatoes
    • 3 cups water
    • 2 cubes vegetable stock
    • 2 bay leaves
    • 1 tsp dried thyme (sub 2 sprigs fresh thyme)
    • 1/2 tsp salt if needed
    • 1/4 tsp black pepper
    • 1 cup soy milk
    • chivea garnish

    Spiced Crispy Chickpeas

    • 1 can chickpeas
    • 1 tsp garlic powder
    • 1 tsp onion powder
    • 2 tsp smoked paprika
    • 1/4 tsp turmeric
    • 1 tsp dried herbs
    • 1/2 tsp salt
    • 1/4 tsp black pepper
    • 1-2 tbsp olive oil

    Instructions

    • Preheat oven to 200C.
    • Drain and rinse your chickpeas from the can. Add them onto a baking tray, add your seasonings and coat the chickpeas evenly.
    • Bake chickpeas for about 15-17 minutes until they are crispy, tossing them halfway.
    • Chop the ends of the leeks (there might be dirt stuck between the layers) and chop them nicely.
    • Peel potatoes and dice them into cubes. Smash the cloves of garlic with a knife.
    • To a pot, add vegan butter. Once it melts, add the leeks and saute for a few minutes. Add garlic and saute for a minute more.
    • Add your potatoes, 3 cups of water (2 cups if you want a thicker soup) and add your seasonings – vegetable stock cube, thyme, black pepper and salt (if needed).
    • Boil for 10 minutes until potatoes are fork tender.
    • Add in your soy milk and mix well. Use an immersion blender and blend the soup until smooth.
    • Top the soup with crispy chickpeas, olive oil and chives. Serve!
  • 15-min Vegan Egg Drop Soup

    15-min Vegan Egg Drop Soup

    With a delicious combination of hearts of palm & beancurd skin, this simple & classic vegan egg drop soup is warming and comforting for the soul.

    “Egg Drop” soup is a hawker favourite and staple and traditionally it’s prepared by dropping a raw egg into the soup (obviously) but we’re making a vegan version with my favourite substitute: beancurd skin.

    If you’re allergic to soy, you can also use hearts of palm. I find that using a mixture of both not only elevates the taste but also makes the soup have varying textures and hence, more hearty to slurp through!

    This recipe only takes 15 minutes tops, and makes the most delicious appetizer. You can elevate this soup by having it with rice and some chili oil.

    What You Need

    • dried beancurd – I like to rehydrate dried beancurd for a nice, stringy egg like texture. It’s so tasty too!
    • hearts of palm – shredding hearts of palm with a fork is another way to get that flaky or stringy texture that we’re looking to replicate in the soup.
    • broth – using a good vegetable stock flavours the broth really well!
    • spices – white pepper, ginger and garlic powders for flavour and turmeric for that yellow colour
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    15-min Vegan Egg Drop Soup

    With a combination of delicious hearts of palm & beancurd skin, this simple & classic vegan egg drop soup is warming and comforting for the soul.
    Prep Time5 minutes
    Cook Time10 minutes
    Total Time15 minutes
    Course: Appetizer, Soup
    Cuisine: Chinese
    Keyword: soup
    Servings: 4

    Ingredients

    • 1 sheet dried beancurd
    • 2 sticks hearts of palm
    • 4 cups water
    • 1 cube vegetable stock
    • 3/4 tsp black salt
    • 1/4 tsp white pepper
    • 1/2 tsp agave syrup
    • 1 tsp garlic powder
    • 1 tsp ginger powder
    • 3 tbsp corn starch mixed with 1/3 cup water
    • 1/4 tsp turmeric
    • 1 scallion garnish

    Instructions

    • Soak the dried beancurd sheet in hot water for 5 minutes until soft. Slice into thin pieces. Shred the heats of palm in the mean time.
    • Add some water to a pot and add in vegetable stock and salt. Mix well and bring to a boil.
    • Add in beancurd sheet and hearts of palm. Add in all spices – white pepper, garlic powder, ginger powder, agave syrup and turmeric.
    • Bring to a boil and simmer for 5 minutes. Add in corn starch slurry and simmer for another 5 minutes.
    • Garnish with chopped scallions!
  • Vegan Tom Kha (Thai Coconut Soup)

    Vegan Tom Kha (Thai Coconut Soup)

    The flavour and creaminess of Tom Kha, a tangy thai soup, comes from a coconut broth infused with fresh herbs & topped with scallop mushrooms.

    Tom Yum Soup is a staple in my kitchen, but Tom Kha has been a recent favourite – its creaminess from coconut milk and flavour from fresh spices like lemongrass, galangal & kaffir lime leaves has been a hame changer. Often this soup comes with chicken or seafood so to mimic that we will be using king oyster mushrooms to make our vegan scallops.

    Tom kha gai, which is how it’s most commonly referred to (gai means chicken), is one of the most popular soups in Thailand. I have tried it myself several times and it never disappoints. Tom refers to the “heat” while kha is referring to galangal. Ultimately, this broth is flavoured with rice and fresh spices that make this dish extremely versatile and easy to veganise without compromising on flavour!

    What You Need

    • spices – lemongrass whole, galangal and kaffir lime leaves
    • coconut milk – you can use full fat coconut milk or coconut cream
    • vegetable stock – optional, but adds a lot of extra flavour! You can also substitute this with mushroom seasoning or 1 tbsp vegan oyster sauce.
    • soft, silken tofu – this works better in this recipe than extra firm tofu
    • bird’s eye chillies
    • vegan fish sauce – an easy substitute if you don’t have this would be light soy sauce
    • kaffir lime leaves

    This recipe is naturally 100% gluten free (check if your vegetable stock, soy sauce or vegan fish sauce is gluten free).

    Print Recipe

    Vegan Tom Kha

    The flavour and creaminess of Tom Kha, a tangy thai soup, comes from a coconut broth infused with fresh herbs & topped with scallop mushrooms.
    Prep Time10 minutes
    Cook Time10 minutes
    Total Time20 minutes
    Course: Appetizer, Soup
    Cuisine: Thai
    Keyword: soup, thai recipes
    Servings: 2

    Ingredients

    • 2 king oyster mushrooms
    • 10 slices galangal thumb size
    • 3 lemongrass
    • 6 kaffir lime leaves
    • 150 g silken tofu
    • 1 tbsp neutral oil
    • 1 cube vegetable stock
    • 1/2 tsp salt
    • 2 cups water
    • 200 ml coconut milk
    • 2 bird's eye chillies
    • 1 tbsp vegan fish sauce

    Garnish

    • 1/2 lime
    • sliced chillies
    • scallions
    • coriander
    • chili oil

    Instructions

    • Slice the king oyster mushrooms into round shapes and slit them criss-cross to mimic scallops. Cut silken tofu into cubes.
    • Cut the stalks of the lemongrass and smash them with your knife. Slice galangal for better infusion of flavours.
    • To a pan, heat some oil. Add galangal and lemongrass. Saute for a few minutes until fragrant.
    • Add in your oyster mushrooms (if not you can also pan fry them first before adding). And saute until they are fully cooked and lightly browned.
    • Add in water, veggie stock cube, salt and mix well. Add in your silken tofu and bring to a boil.
    • Add in coconut milk and red chillies (slit them if you want more spice). Finish with some vegan fish sauce or light soy sauce.
    • Squeeze juice from half a lime. Serve and garnish with spring onions, coriander, chillies and chili oil. Enjoy!
  • Vegan Fish Soup

    Vegan Fish Soup

    This humble Chinese-style milky fish soup is smooth, silky, fragrant and a comforting dish, paired with rice vermicelli noodles and fried to-fish.

    Growing up in Singapore, every time I fell sick I would turn to having fish soup at my nearby hawker center. It’s made with simple ingredients and is warm & comforting for the belly. Not only that, it is infused with ginger, tomatoes and herbs that encourages you to stop for a moment and enjoy the broth.

    The milkiness comes from evaporated milk, but we’re using unsweetened oat milk for that versatile savouries. We’re also pairing that with vegan to-fish (fried tofu fish), wrapped in a nori sheet and fried to perfection. Crispy on the outside, soft and tender on the inside.

    What You Need

    • extra firm tofu – coated in corn starch and fried to perfection
    • nori sheets – can be used to coat the tofu and also add to the broth
    • freshly sliced ginger – fresh ginger gives the most aromatic flavour
    • spring onions – both white and green parts
    • shaoxing wine and vegan fish sauce – I always stock up on these sauces in my pantry as they can be used for a wide variety of asian dishes!
    • salt and sweetener
    • vegan kombu dashi – you can substitute this with mushrooms stock powder
    • tomatoes – juice from the tomatoes adds flavour to the broth
    • rice vermicelli noodles – you can use any other time of noodles but rice vermicelli would be the best option for this recipe, as made traditionally!
    Print Recipe

    Vegan Fish Soup

    This humble Chinese-style milky fish soup is smooth, silky, fragrant and a comforting dish, paired with rice vermicelli noodles and fried to-fish.
    Prep Time15 minutes
    Cook Time15 minutes
    Total Time30 minutes
    Course: Main Course, Soup
    Cuisine: Chinese, Singaporean
    Keyword: fish, soup
    Servings: 2

    Ingredients

    Fried To-fish

    • 150 g extra firm tofu
    • 2 tbsp corn starch
    • 1 slice nori sheet
    • olive oil for frying

    Fish Broth

    • 5 slices ginger
    • 8-10 spring onions
    • 1 tomato
    • 1 tbsp kombu dashi
    • 1 tsp sweetener
    • 2 tbsp shaoxing wine
    • 1 tbsp vegan fish sauce
    • 1/4 tsp white pepper
    • 2 cups water
    • 1/2 cup unsweetened oat milk
    • 1 tbsp sesame oil
    • salt

    Garnish

    • 2 servings rice vermicelli noodles
    • spring onions

    Instructions

    • Slice tofu into squares and slice nori sheets according to that size. Place the nori sheet on one side of the tofu and coat evenly in corn starch. Repeat for rest of the tofu pieces.
    • Pan fry in olive oil or any other neutral oil until crispy.
    • To a pan, add any leftover oil from frying. Add ginger slices and saute until fragrant.
    • Add 2 cups of water, kombu dashi, sauces, sugar and give them a good mix. Bring to a boil.
    • Add sliced tomatoes, garlic powder and give it a good mix.
    • Add oat milk and give it a good mix. Add spring onions and season with salt and sesame oil. Let the flavours infuse.
    • Lastly, add nori sheets and boil for 1 to 2 minutes.
    • Pour broth over cooked rice vermicelli noodles and garnish with to-fish and more spring onions.
  • Mee Bakso (Indonesian Meatball & Noodle Soup)

    Mee Bakso (Indonesian Meatball & Noodle Soup)

    This herby ‘beef’ meatball and noodle soup, originating in Indonesia is comfort food at its finest – and it is super simple to make!

    This popular street food dish is very popular and apparently, it is said to have originated from China. The soup is made from herbs, and plant based meat balls, along with some greens and red chili. You can even garnish with some sambal and extra kecap manis for more flavours.

    What You Need to Make This

    • noodles – rice vermicelli noodles (gluten free option) or vegan yellow noodles
    • vegan mince – I used plant based mince by Meat Zero. You can also use textured vegetable protein (TVP) or soy protein chunks. Just rehydrate them in hot water before blending them.
    • beef boullion cube – great for that ‘beefy’ aromatic flavour
    • seasonings – white pepper, onion powder, garlic powder
    • broth – ginger, spring onion, celery, star anise, cardamom, cinnamon
    • greens – any asian greens work, like bok choy, kai lan etc.
    • garnish – red chili, sambal, kecap manis
    Print Recipe

    Mee Bakso (Indonesian Beef Meatball Noodle Soup)

    This herby 'beef' meatball and noodle soup, originating in Indonesia is comfort food at its finest – and it is super simple to make!
    Cook Time30 minutes
    Total Time30 minutes
    Course: Main Course
    Cuisine: Indonesian
    Keyword: noodles, soup
    Servings: 2

    Ingredients

    Vegan Meatballs

    • 220 g plant based mince (sub soy protein or TVP)
    • 1/2 cup coriander (packed)
    • 1 tsp onion powder
    • 1 tsp garlic powder
    • 1/4 tsp white pepper
    • 1/2 tsp salt

    Bakso Soup

    • 3.5 cups water
    • 1 star anise
    • 3 cardamom pods
    • 1 cinnamon stick
    • 3 stalks celery 10cm long
    • 1/2 cup spring onions
    • thumbsize ginger
    • 1 tsp brown sugar
    • 1/4 tsp white pepper

    Garnish

    • sliced red chilies
    • handful of greens
    • sambal
    • kecap manis

    Instructions

    • Preheat oven to 200C.
    • In a food processor, combine plant based meat, coriander, onion powder, garlic powder, white pepper and salt.
    • Shape them into small meatballs and spray some olive on top. Bake for 15 minutes, flipping them halfway.
    • Slice your ginger into thin slices. Cut your spring onions and celery into sizeable pieces as well.
    • Add water to a pot, along with the spices – star anise, cardamom, cinnamon, ginger, celery, spring onion and beef boullion cube. Bring them to a boil.
    • Boil for about 10 minutes with the lid closed. Then, add white pepper, sugar, and salt.
    • Blanch noodles in hot water for a minute or two. Serve noodles with meatballs, soup, greens and chillies.
  • Hot & Spicy Dumpling Soup

    Hot & Spicy Dumpling Soup

    This spicy dumpling soup is hot, fragrant from spices and tastes like absolutely comfort food when paired with these veggie dumplings.

    This recipe draws inspiration from the hot & sour soup and it’s so addicting! And did you know it’s also super simple to make? Add your spices, pour over oil, broth and steamed dumplings. Tada!

    This is not a fully authentic version since I did add a few more ingredients. But this version with dumplings will fill you up to the brim!

    The soup base itself requires quite a few ingredients but is very easy to prepare:

    • Chili flakes – I used shandong chili flakes but you can use gochugaru
    • Sichuan pepper – this gives the numbing flavour
    • 5-spice powder – adds depth to the dish
    • Soy Sauce – I used both light and dark soy sauces
    • Sugar – balance out the dish
    • Black vinegar (Zhenjiang or Chinkiang vinegar) – if you can’t source this, you can substitute it with white vinegar
    • Shao xing wine – to add that zing or acidity
    • White pepper powder – this spice is quintessential to this dish!

    I got my dumplings from Angie’s Tempeh, they were delicious (they were gifted BUT I would re-purchase them again, so good!). They only ship in Singapore. But you can use any frozen dumplings of your choice!

    Print Recipe

    Hot & Spicy Dumpling Soup

    This spicy dumpling soup is hot, fragrant from spices and tastes like absolutely comfort food when paired with these veggie dumplings.
    Prep Time10 minutes
    Cook Time5 minutes
    Total Time15 minutes
    Course: Main Course, Soup
    Cuisine: Chinese
    Keyword: miso soup, spicy
    Servings: 2

    Ingredients

    • 10 frozen dumplings
    • 2 tsp shandong chili flakes (sub with gochugaru)
    • 1 tsp ground sichuan pepper
    • 1 tsp garlic powder
    • 1 tsp 5-spice powder
    • 2 tbsp oil
    • 2 tbsp light soy sauce
    • 1 tbsp dark soy sauce
    • 1 tbsp black vinegar
    • 2 tbsp shao xing wine
    • 1 tsp coconut sugar
    • pinch white pepper
    • 2 cups water
    • 1 tbsp toasted sesame seeds
    • 1-2 tbsp chopped scallions
    • 1 handful coriander

    Instructions

    • Add spices to a heatproof bowl – chili flakes, sichuan pepper, 5-spice, garlic powder.
    • Heat up oil on a low-medium flame until you see some steam (do not overheat it!)
    • Pour over the spices and let it sizzle. Add soy sauces, black vinegar, shao xing wine, coconut sugar and add a pinch of white pepper.
    • Give that a good mix. Boil your frozen dumplings according to package instructions.
    • Use the water you used to boil the dumplings as your 'broth', and add 2 cups to the bowl.
    • Gently add your cooked dumplings, garnish with spring onions, coriander and toasted sesame seeds. Serve!

  • Vegan Bun Bo Hue Chay (Spicy Vietnamese Beef Noodle Soup) 

    Vegan Bun Bo Hue Chay (Spicy Vietnamese Beef Noodle Soup) 

    A vegan take on the classic spicy beef noodle soup, this dish is slow cooked with vegetables, fragrant lemongrass and topped with a spicy vietnamese sate sauce.

    As someone who has lived in Singapore her whole life, I am always exploring every dish I have ever tasted to make it vegan since the food scene is so diverse here! However, I have never had beef noodles in my entire life because I’m a Hindu so I could always smell it when I walked past famous boat noodle places that everyone raves about.

    I took it as a sign to recreate a vegan version of this soup after tasting it at a Vietnamese Restaurant that was fully vegan. This soup is filled with aromatics and packed with so much flavour.

    What do I Need To Make This?

    This recipe requires quite a number of ingredients but if you don’t have them, there are many substitutes! Simply leave a comment below and I’ll get back to you as soon as possible!

    • vegetables for the fresh broth – carrots, pineapples, white radish, dried shitake mushrooms.
    • vegan beef stock powder – for that beef-y flavour. Or you can substitute it with a vegan beef bouillon cube).
    • kombu dashi powder
    • vegan fish sauce
    • lemongrass tops (green part) – I used the stalks to make my vietnamese sate sauce.
    • young jackfruit – I used this a ‘beef’ substitute but you can also use shitake, button or portobello mushrooms.
    • dark soy sauce – this was simply to flavour the jackfruit.

    • protein – I fried some extra firm tofu for a delicious topping option.
    • garnish – coriander and mint leaves work really well.
    • noodles – get dried thick round rice noodles. You should be able to find them in asian supermarkets.

    Some Notes:

    The rice vermicelli noodles I got were too thin, generally they are slightly thicker and chewier for this dish.

    You can keep the sate sauce in the fridge for up to a week (not longer since it’s made with fresh spices).

    Traditionally, you also use annatto seeds, but I couldn’t find one near me so I omitted it. However, you can add 1 tsp of seeds if you are able to find them for a more authentic flavour.

    This recipe can easily be made gluten free too! Substitute soy sauces with gluten free soy sauce or tamari. Ensure the beef stock you use is gluten free too.

    Print Recipe

    Vegan Bun Bo Hue Chay (Spicy Vietnamese Beef Noodle Soup) 

    A vegan take on the classic spicy beef noodle soup, this dish is slow cooked with vegetables, fragrant lemongrass and topped with a spicy vietnamese sate sauce.
    Prep Time2 hours
    Cook Time30 minutes
    Total Time2 hours 30 minutes
    Course: Main Course
    Cuisine: Vietnamese
    Keyword: sauce, soup, tofu recipes
    Servings: 4

    Ingredients

    Vegan 'Beef' Soup

    • 2 medium carrots
    • 1 cup pineapple diced
    • 1/2 large white radish
    • 1 cup dried shitake mushrooms
    • 10 cups water
    • 1 tbsp vegan beef stock powder (or 1 vegan beef boullion cube)
    • 2 tsp kombu dashi powder
    • 2 tsp vegan fish sauce
    • 5 lemongrass tops (green part)
    • 1/4 tsp black pepper
    • 1 tsp sugar
    • 1 can young jackfruit
    • 2 tsp vegan beef stock powder
    • 2 tsp dark soy sauce

    Toppings

    • 200 g extra firm tofu
    • 1/2 tbsp soy sauce
    • 4 tbsp vietnamese sate sauce
    • coriander
    • 4 servings dried rice noodles

    Vietnamese Sate Sauce

    • 4 lemongrass stalks (1/2 cup chopped lemongrass)
    • 2 large red chillies
    • 1 tsp garlic powder
    • 2 tsp onion powder
    • 1 tsp sugar
    • 1 tsp vegan fish sauce
    • 1 tsp soy sauce
    • salt (as per required)

    Instructions

    • Add water to a boiling pot. Add radish, carrots, diced pineapples and lemongrass tops.
    • Wash the dried shitake mushrooms thoroughly. Then add the mushrooms to the broth.
    • Add beef stock powder, kombu dashi stock, black pepper, vegan fish sauce and sugar. Cover with a lid and simmer on low for 2 hours.
    • Add some oil to pan – and add your jackfruit. Then add your vegan beef stock powder, dark soy sauce and stir fry until the jackfruit becomes brown on both sides.
    • Transfer the jackfruit to the beef stock. Continue simmering.
    • To the pan, add some olive oil and pan fry slices of tofu. You can also bake or air fry them until crispy.
    • Once done, add soy sauce and 1 tbsp vietnamese sate sauce and give it a good mix.
    • Boil the noodles according to package instructions, drain and rinse with cold water. `
    • To a bowl, add your noodles, 3-4 large scoops of the broth. Top with fried tofu and drizzle with 3 tbsp sate sauce. Garnish with coriander and serve!

    Vietnamese Sate Sauce

    • Add the oil to a pan and wait for it to heat up.
    • Chop lemongrass and chili finely. Add them to the oil, they should be sizzling. Add some salt.
    • Lower the heat and continue frying until they start browning slightly. Add your aromatics like garlic powder, onion powder, sugar and give it a good mix.
    • Lastly, add vegan fish sauce and soy sauce. Give it a good mix, let it cool down and transfer to an air-tight container.
  • Vegan Spicy Shoyu Ramen with Chashu

    Vegan Spicy Shoyu Ramen with Chashu

    This spicy ramen broth is so simple to make, and is complemented by Japanese Chashu made with firm tofu. Vegan and gluten free!

    Shoyu Ramen with Vegan ‘Chashu’

    If you are craving a soupy ramen dish, this one is your go-to. It has a spicy flavours, flavourful tofu Chashu and steamed green vegetables to balance it all out. But first…

    What is Cha-shu?

    The meat in ramen (most often pork) is called called “Chashu” or “Cha Shu” – it is either grilled or fried and is juicy perfection.

    How to Make Vegan Chashu

    Even before I went vegan, I’ve never tried Chashu that often but the times I tried it, it was beautifully cooked. The way to cook the actual meat is quite complicated but with this vegan version, all it needs is some marination.

    Is this Complicated to Make?

    Not at all! It definitely requires a little more time than some of my other noodle recipes, but it’s so worth putting in the time for this one.

    The process is simple: marinate some extra firm tofu in the sauces, make the broth, noodles and tenderise the tofu to perfection.

    What Ingredients Do I Need?

    Growing up in an Asian community, I can get fresh tofu readily where I live. But they tend to be on the softer side so it doesn’t require much tenderisation. However, if you’re getting extra firm tofu from the store, it would be better to marinate your tofu for a little longer.

    You can easily make this gluten free too!

    Some flavours you can expect with this dish are:

    • Spice – comes from the hot bean paste and chili oil when garnishing.
    • Salt, acidity – soy sauce & mirin
    • Smokiness – liquid smoke (this was such an amazing investment – and it’s not that costly either!)
    • Fragrance – sesame oil

    You can use any noodles you’d like and can easily make this dish gluten free with gluten free soy sauce or tamari, liquid aminos. I used regular white vegan ramen noodles.

    Print Recipe

    Vegan Spicy Shoyu Ramen with Chashu

    This spicy ramen broth is so simple to make, and is complemented by Japanese Chashu made with firm tofu. Vegan and gluten free!
    Prep Time30 minutes
    Cook Time10 minutes
    Total Time40 minutes
    Course: Main Course
    Cuisine: Asian, Fusion
    Keyword: japanese, japanese recipes, ramen
    Servings: 2

    Ingredients

    Vegan 'ChaShu'

    • 200 g extra firm tofu
    • 2 tsp mirin
    • 2 tsp gluten free light soy sauce
    • 1/4 tsp liquid smoke
    • 1 tsp maple syrup
    • oil for frying

    Shoyu Ramen

    • 2 servings noodles
    • 1 tbsp sesame oil
    • 1/2 tbsp minced ginger
    • 3 cups water
    • 1 tsp hot bean paste
    • 1/2 tbsp gluten free soy sauce
    • 1 tsp mirin

    Garnish

    • kailan or bok choy
    • toasted sesame seeds
    • chili oil (la-yu)
    • chopped scallions
    • roasted nori sheets

    Instructions

    • Slice your tofu horizontally about 0.5cm thick. Use a glass or mould to cut out a circle. You should get about 4 to 5 circle slices.
    • You can use the rest of the tofu to make a scramble or tofu chorizo.
    • In a bowl, combine mirin, soy sauce, liquid smoke, maple syrup and marinate your tofu slices for 15 to 20 minutes.
    • Prepare your broth. Add some sesame oil to a pot and saute the ginger. Add water, hot bean paste, soy sauce and mirin.
    • Stir until well combined. Bring to a boil and simmer for 5 minutes.
    • Meanwhile, boil your noodles according to package instructions and drain.
    • Fry your tofu until crispy on both sides for a few minutes. Add the remaining marinade to the tofu to get a sticky, saucy texture.
    • Add noodles to a bowl, pour in broth, assemble vegetables, chashu and the garnish of your choice. Serve hot!