Vegan Bee Hoon Soup
Warm your soul with this comforting bowl of Vegan Bee Hoon Soup—a delicious plant-based take on the classic Southeast Asian favorite. Featuring tender rice vermicelli (bee hoon) soaked in a fragrant vegetable broth infused with the warming flavors of ginger, garlic, and sesame oil, this soup is both light and satisfying. Packed with vibrant, nutrient-rich vegetables like bok choy, julienned carrots, and earthy shiitake mushrooms, it’s a wholesome, one-pot meal that's as nourishing as it is flavorful. Finished with a dash of soy sauce, aromatic herbs like coriander, and a sprinkle of spring onions, this quick and easy recipe is perfect for a cozy weeknight dinner. Ready in just 35 minutes and completely vegan, this gluten-free soup is a healthy, fuss-free way to enjoy the authentic taste of Southeast Asian cuisine.
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Ingredients
- 200 grams Rice vermicelli (bee hoon)
- 1000 ml Vegetable broth
- 30 grams Ginger, sliced
- 2 Garlic cloves, minced
- 1 medium Carrot, julienned
- 2 cups Bok choy, chopped
- 150 grams Shiitake mushrooms, sliced
- 2 tablespoons Soy sauce
- 1 tablespoon Sesame oil
- 2 Spring onions, chopped
- 2 tablespoons Coriander leaves, chopped
- 0.5 teaspoon Salt
- 0.25 teaspoon White pepper
Directions
Step 1
Soak the rice vermicelli in warm water for about 10 minutes until they become soft. Drain and set aside.
Step 2
In a pot, heat the sesame oil over medium heat. Add the sliced ginger and minced garlic, sautéing until fragrant.
Step 3
Add the sliced shiitake mushrooms to the pot and cook for 3-4 minutes until they are tender.
Step 4
Pour in the vegetable broth, bring it to a boil, then reduce the heat to a simmer.
Step 5
Add the julienned carrot and chopped bok choy to the broth. Cook for about 5 minutes until the vegetables are tender yet crisp.
Step 6
Stir in the soy sauce, salt, and white pepper, adjusting seasoning to taste.
Step 7
In a separate pot, bring water to a boil. Add the soaked rice vermicelli and cook for 1-2 minutes until just tender. Drain and rinse under cold water to stop the cooking process.
Step 8
Divide the cooked vermicelli into serving bowls. Ladle the hot soup with vegetables over the vermicelli.
Step 9
Garnish each bowl with chopped spring onions and coriander leaves.
Step 10
Serve the vegan bee hoon soup hot and enjoy.
Nutrition Facts
| Serving size | (1818.6g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1408.9 |
| Total Fat 25.5g | 0% |
| Saturated Fat 4.2g | 0% |
| Polyunsaturated Fat 8.9g | |
| Cholesterol 0mg | 0% |
| Sodium 4968.7mg | 0% |
| Total Carbohydrate 256.5g | 0% |
| Dietary Fiber 27.5g | 0% |
| Total Sugars 26.4g | |
| Protein 44.3g | 0% |
| Vitamin D 27IU | 0% |
| Calcium 541.4mg | 0% |
| Iron 11.7mg | 0% |
| Potassium 3616.9mg | 0% |
Source of Calories