Dairy-Free Luosifen (River Snail Noodle Soup)

Experience the bold and authentic flavors of Dairy-Free Luosifen, a plant-based take on the beloved Chinese street food specialty, River Snail Noodle Soup. This vibrant dish combines the aromatic tang of pickled mustard greens, the umami depth of dried shiitake mushrooms, and the rich complexity of fermented black beans, all simmered in a flavorful vegetable broth infused with dried river snail powder for a pescatarian-friendly twist. Topped with crispy tofu puffs, roasted peanuts, and fresh herbs like cilantro and spring onions, this dairy-free version delivers the signature spicy, tangy, and savory profile Luosifen fans adore—without compromising on taste or dietary needs. Perfect for a hearty lunch or dinner, this comforting soup is a must-try for adventurous foodies and anyone seeking a delicious escape into the world of Chinese cuisine.

Nutriscore Rating: 73/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 4

Ingredients

• 400 grams dried rice noodles
• 200 grams canned bamboo shoots
• 50 grams dried shiitake mushrooms
• 2 tablespoons fermented black beans
• 100 grams pickled mustard greens
• 1 liter vegetable broth
• 2 teaspoons dried river snail powder
• 1 thumb-sized piece ginger
• 4 units garlic cloves
• 1 teaspoon white pepper
• 3 tablespoons soy sauce
• 2 tablespoons rice vinegar
• 150 grams tofu puffs
• 50 grams peanuts
• 20 grams fresh cilantro
• 2 units spring onions
• 3 tablespoons oil
• 1 teaspoon salt

Directions

Step 1

Soak the dried rice noodles in warm water for about 20 minutes, or until tender. Drain and set aside.

Step 2

Rehydrate the dried shiitake mushrooms in hot water for 15 minutes. Once soft, slice them thinly and set aside.

Step 3

Meanwhile, prepare the broth by heating oil in a large pot over medium heat. Add the ginger (sliced) and garlic (minced) and sauté until fragrant, about 2 minutes.

Step 4

Add the dried river snail powder, soy sauce, rice vinegar, and white pepper to the pot. Stir to combine the flavors.

Step 5

Pour in the vegetable broth and bring it to a simmer. Add the sliced shiitake mushrooms, fermented black beans, and pickled mustard greens to the pot and simmer for 15 minutes, allowing the flavors to meld.

Step 6

While the broth is simmering, briefly fry the tofu puffs in a pan until they start to brown. Set aside.

Step 7

Slice the canned bamboo shoots and add them to the pot for an additional 5 minutes of simmering.

Step 8

Add the soaked and drained rice noodles to the broth. Allow them to heat through for about 3-5 minutes.

Step 9

Ladle the soup into bowls, ensuring an even distribution of noodles and toppings in each bowl.

Step 10

Garnish each bowl with fried tofu puffs, peanuts, chopped fresh cilantro, and sliced spring onions.

Step 11

Taste and adjust seasoning with extra salt if needed. Serve hot and enjoy your dairy-free Luosifen!

Nutrition Facts

Serving size	(2187.9g)

Amount per serving	% Daily Value*
Calories	3308.9

Total Fat 114.0g	0%
Saturated Fat 13.9g	0%
Polyunsaturated Fat 8.0g
Cholesterol 0mg	0%
Sodium 9602.7mg	0%
Total Carbohydrate 477.2g	0%
Dietary Fiber 47.5g	0%
Total Sugars 25.6g
Protein 106.1g	0%

Vitamin D 513.3IU	0%
Calcium 1033.3mg	0%
Iron 22.5mg	0%
Potassium 5117.9mg	0%

*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.

Source of Calories

Fat: 30.5%

Protein: 12.6%

Carbs: 56.8%