30min 4 ppl
Vegan Boat Noodles with Mushroom Broth
46 minutes
4 people
Medium31–60 min or 7–12 steps
46 min · 8 steps
Medium: 31–60 min or 7–12 steps
320 kcalper person
Protein 14g
Carbs 50g
Fats 6g
About this dish
A fully plant-based boat noodle soup built the same dark, savoury way, its broth deepened by a generous quantity of mushrooms and tofu rather than meat.
Allergy Info
Gluten, Soya
Diet Info
Vegan
Ingredients
Fresh Produce
- Mixed mushroomssliced350 g
- Garlic clovesminced4
- Morning glorycut into 5cm lengths150 g
- Beansprouts100 g
- Fresh Corianderroughly chopped10 g
- Limescut into wedges1
Plant Proteins
- Firm tofucut into 2cm cubes150 g
Tins & Jars
- Preserved radishchopped20 g
Dried Goods
- Rice stick noodles250 g
- Palm sugar15 g
Oils & Condiments
- Vegetable stock1500 ml
- Dark soy sauce30 ml
- Light soy sauce20 ml
Utensils
- Large saucepan
- Chopping board
- Sharp knife
- Ladle
Method
1
Soak the rice stick noodles in warm water for 15 minutes until pliable, then drain.
Approx. 8 minutes
2
Slice the mushrooms and cut the tofu into 2cm cubes.
Approx. 8 minutes
3
Mince the garlic.
Approx. 4 minutes
4
Bring the vegetable stock to the boil, add the garlic, dark soy sauce, light soy sauce and palm sugar and simmer for 5 minutes to build the broth.
Approx. 8 minutes
5
Add the mushrooms and tofu and simmer for 4 minutes until the mushrooms are tender.
Approx. 6 minutes
6
Add the morning glory and beansprouts and simmer for 1 minute until just wilted.
Approx. 3 minutes
7
Divide the soaked noodles between bowls and ladle over the hot broth, mushrooms and tofu.
Approx. 5 minutes
8
Top with the preserved radish, fresh coriander and a wedge of lime.
Approx. 4 minutes
