Chinese Vegetarian Noodle Soup (中式素汤面)
View original ↗
Omnivore's Cookbook · by Maggie Zhu★ 5.0 (6)

Chinese Vegetarian Noodle Soup (中式素汤面)

NUTRITION · PER SERVING25M COOK
CAL 39%·PRO 76%
CARBS 66G34% OF CAL
12G FIBER0G ADDED0G INTRINSIC39G OTHER15G TOTAL SUGAR
FAT 45G51% OF CAL
10G SAT35G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A vegetarian Chinese noodle soup with mushrooms, mixed vegetables, kale, and a savory soy-based broth. Light, aromatic, and quickly assembled.

mainchinesesoupdairy freevegetarian
View the full recipe on Omnivore's Cookbook →

We index the facts; the cooking instructions live with the creator.

Nutrition & ingredients

Ingredients

serves 2
  • 1/2 block (16 ounces / 450 g extra firm tofu)
  • 2 tablespoons soy sauce ((or tamari for a gluten-free alternative))
  • 1 tablespoon maple syrup ((or agave nectar))
  • 3.5 oz (100 g) dried noodles ((*Footnote 1))
  • 1 tablespoon peanut oil ((or vegetable oil))
  • 6 cups vegetable broth ((or homemade Detox Vegetable Broth))
  • 2 cups (1/2 lbs) mushrooms (, sliced)
  • 1 cup mixed frozen vegetables ((e.g. green peas, carrots and corn))
  • 2 green onion (, chopped)
  • 1 large piece ginger
  • 4 cup kale (, chopped)
  • 1 tablespoon soy sauce ((or tamari for a gluten-free alternative))
  • Salt to taste
  • 2 teaspoons sesame oil
  • Poached or boiled eggs
  • Chopped cilantro and chopped green onion for garnish
  • Pickled vegetables (zha cai and fermented tofu)
  • Homemade Chili Oil or Sriracha
PREP
10M
SODIUM
4718MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.