Soy-Free Luosifen (River Snail Noodle Soup)

Experience the bold, aromatic flavors of Soy-Free Luosifen (River Snail Noodle Soup), a reimagined take on Guangxi’s iconic dish that’s perfect for those seeking a soy-free alternative. This recipe combines the essence of authentic Luosifen with innovative substitutions like fermented chickpeas and coconut aminos for a rich, umami-packed broth that retains all the traditional charm. Dried river snails simmer with fragrant spices—coriander seeds, star anise, and bay leaves—creating a deeply flavorful base, while sautéed mushrooms and pickled bamboo shoots add layers of texture and depth. Finished with rice vermicelli, vibrant chili oil, and fresh cilantro, this comforting noodle soup is perfect for adventurous foodies or anyone craving a unique, plant-forward twist. Ready in just under two hours, it's a wholesome, satisfying bowl brimming with complex flavors that transport you straight to the bustling night markets of southern China.

Nutriscore Rating: 73/100

Prep Time:30 mins

Cook Time:120 mins

Total Time:150 mins

Servings: 4

Ingredients

• 250 g Rice vermicelli noodles
• 500 g Dried river snails
• 2 tbsp Lantern chili oil
• 200 g Assorted mushrooms (shiitake, oyster, etc.)
• 150 g Pickled bamboo shoots
• 50 g Fermented black beans substitute (use fermented chickpeas)
• 4 cloves Garlic
• 30 g Ginger
• 3 stalks Scallions
• 1 bunch Cilantro
• 1 tsp Coriander seeds
• 2 Star anise
• 2 Bay leaf
• 1 tsp Salt
• 2 tbsp Fish sauce substitute (use coconut aminos)
• 1 Lime
• 3 liters Water

Directions

Step 1

Soak the dried river snails in cold water for 1 hour, rinse thoroughly and set aside.

Step 2

In a large pot, add 3 liters of water and bring to a boil. Add the cleaned river snails, coriander seeds, star anise, bay leaves, half the ginger (sliced), and salt. Simmer the broth for 1 hour.

Step 3

While the broth is simmering, soak rice vermicelli noodles in cold water for about 20 minutes, then drain.

Step 4

Slice the mushrooms, finely chop the garlic, remaining ginger, and scallions, and set aside.

Step 5

After boiling the snails, strain the broth and discard solid ingredients, reserving the liquid.

Step 6

In a separate pan, heat the lantern chili oil over medium heat. Stir-fry the garlic, reserved ginger, and fermented chickpeas for 2-3 minutes until fragrant. Add the mushrooms and sauté for another 5 minutes.

Step 7

Pour the strained snail broth into the pan with the stir-fried ingredients. Add the fish sauce substitute and bring to a boil. Lower the heat and let simmer for another 30 minutes.

Step 8

Add the pickled bamboo shoots to the broth and cook for an additional 10 minutes.

Step 9

Meanwhile, cook the soaked rice vermicelli noodles in boiling water for 2-3 minutes until tender. Drain and rinse with cold water.

Step 10

Divide the cooked noodles among serving bowls. Ladle the hot broth over the noodles, ensuring an ample serving of mushrooms and bamboo shoots in each bowl.

Step 11

Garnish with chopped scallions and cilantro. Squeeze lime juice on top to enhance the flavors.

Step 12

Serve hot and enjoy your soy-free Luosifen!

Nutrition Facts

Serving size	(4474.0g)

Amount per serving	% Daily Value*
Calories	1903.3

Total Fat 39.9g	0%
Saturated Fat 7.0g	0%
Polyunsaturated Fat 0.1g
Cholesterol 250mg	0%
Sodium 5016.5mg	0%
Total Carbohydrate 272.0g	0%
Dietary Fiber 24.6g	0%
Total Sugars 11.2g
Protein 117.7g	0%

Vitamin D 40IU	0%
Calcium 1103.7mg	0%
Iron 30.3mg	0%
Potassium 3806.7mg	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: 18.7%

Protein: 24.5%

Carbs: 56.7%