Vegan Mixed Veg Glass Noodle Soup
Fill the fridge with all the vegetables! The ultimate "Shojin Spring Rain Soup" made with zero animal soup stock
Description
An umami-packed vegetarian (Su Shi) glass noodle soup where cabbage, carrots, multiple mushrooms, dried tofu, etc. are fried with sesame oil/ginger then boiled.
Restaurants serving Vegan Mixed Veg Glass Noodle Soup
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On this site you can check dictionary details and, later, places to buy or eat related items.
The Recipe section below is a general reference, not a recipe from the listed shops.
Recipe
Ingredients
- Dongfen(Mung bean glass noodles)
- Cabbage
- Various mushrooms
- Ginger
- Soy sauce
- Sesame oil
- Celery
Instructions
- [Authentic Recipe]
- Julienne cabbage, carrots, wood ear, shiitake, enoki, etc.
- Heat sesame oil in a pot, slow-fry shredded ginger and shiitake to make 'vegan dashi base'.
- Add remaining veg, fry briefly, pour water.
- Season with soy, salt, white pepper, melting veg sweetness into soup.
- Add rehydrated Dongfen, simmer 1-
- mins to absorb soup to finish (*Scattering minced celery vastly improves aroma).
Learn more Spice, substitutes, tips
Key spices
Sesame oil savoriness and celery freshness
Substitutes at Japanese supermarkets
Any veg in the fridge (Komatsuna, tomato, etc.)
Pairing
Su Shi sides(Vegan dishes)、Taiwan tea
Trivia
[For Health Conscious] A staple noodle dish at Taiwan's numerous 'Su Shi (vegetarian)' eateries. Uses no consommé/bouillon, composing flavor purely with shiitake/sesame oil savoriness; outstandingly low cal and highly digestible. Perfect zero-guilt substitute for late-night ramen cravings.
Eating tips & etiquette
[Unique Eating] Add Taiwan black vinegar (Wu Cu) and chili oil, obtaining junk satisfaction as 'Suanla Tang style veg glass noodles'!
Allergen
Soy, Wheat (from soy sauce), Sesame