Vegan Batchoy

Dive into the comforting flavors of Vegan Batchoy, a plant-based twist on the classic Filipino noodle soup that's bursting with taste and texture. This hearty recipe replaces the traditional meat components with protein-packed tofu and a savory vegetable broth enriched with miso paste, tamari, and aromatic spices like garlic, ginger, and paprika. Loaded with vibrant vegetables such as shredded cabbage, julienned carrots, and crunchy bean sprouts, this dish is a nourishing meal that's as satisfying as it is wholesome. Perfectly complemented by chewy rice noodles and a fresh squeeze of lemon, Vegan Batchoy delivers a soul-warming experience that’s ideal for cozy nights or a flavorful vegan lunch option. Ready in under an hour, this meal is both easy to make and irresistibly delicious—a must-try for fans of vegan comfort food and Filipino cuisine!

Nutriscore Rating: 80/100

Prep Time:20 mins

Cook Time:30 mins

Total Time:50 mins

Servings: 4

Ingredients

• 8 cups Vegetable broth
• 14 ounces Extra firm tofu
• 3 tablespoons Tamari or soy sauce
• 2 tablespoons Olive oil
• 4 cloves Garlic, minced
• 1 medium Onion, finely chopped
• 1 teaspoon Ginger, minced
• 1 teaspoon Paprika
• 0.5 teaspoon Ground black pepper
• 2 tablespoons Miso paste
• 2 cups Cabbage, shredded
• 1 cup Carrots, julienned
• 1 cup Bean sprouts
• 0.5 cup Spring onions, chopped
• 8 ounces Rice noodles
• 1 Lemon, sliced into wedges

Directions

Step 1

Press the tofu to remove excess water by placing it between paper towels and weighting it with a heavy object for about 15 minutes. Then cut the tofu into small cubes.

Step 2

In a large pot, heat olive oil over medium heat. Add garlic, onion, and ginger. Sauté until the onion is translucent and fragrant.

Step 3

Add the paprika and black pepper to the pot, stir, and continue to cook for another minute.

Step 4

Add vegetable broth and bring to a simmer. Stir in the tamari or soy sauce, then add the tofu cubes. Let it simmer for about 10 minutes.

Step 5

Add the miso paste to the broth and stir until dissolved. Adjust the seasoning with more tamari or soy sauce to taste.

Step 6

Meanwhile, prepare the rice noodles according to package instructions. Drain and set aside.

Step 7

Add the shredded cabbage, julienned carrots, and half of the bean sprouts to the pot. Let them cook for about 5 minutes, until the vegetables are tender-crisp.

Step 8

To serve, divide the cooked rice noodles into serving bowls. Ladle the broth with tofu and vegetables over the noodles.

Step 9

Top each bowl with the remaining bean sprouts and chopped spring onions.

Step 10

Serve with lemon wedges on the side for squeezing over the soup before eating.

Nutrition Facts

Serving size	(3289.6g)

Amount per serving	% Daily Value*
Calories	2129.6

Total Fat 82.9g	0%
Saturated Fat 13.4g	0%
Polyunsaturated Fat 8.5g
Cholesterol 0mg	0%
Sodium 9635.5mg	0%
Total Carbohydrate 249.5g	0%
Dietary Fiber 52.8g	0%
Total Sugars 58.5g
Protein 120.8g	0%

Vitamin D 0IU	0%
Calcium 3261.7mg	0%
Iron 26.3mg	0%
Potassium 6268.2mg	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: 33.5%

Protein: 21.7%

Carbs: 44.8%