Vegan Luosifen (River Snail Noodle Soup)

Experience a bold and aromatic twist on a beloved Chinese street food classic with this Vegan Luosifen (River Snail Noodle Soup). This plant-based adaptation captures the signature umami-packed flavors of the original dish, minus the river snails, by blending fermented bamboo shoots, pickled mustard greens, and dried shiitake mushrooms into a savory vegetable broth. Tender rice noodles are paired with cubes of firm tofu and white bean curd sheets, creating a hearty and satisfying base that's loaded with texture. Topped with crunchy fried peanuts, a drizzle of fiery chili oil, and a refreshing squeeze of lime, this vegan luosifen delivers an irresistible combination of spice, tang, and depth. Perfect for adventurous palates seeking an authentic yet accessible vegan noodle soup, this dish is both comforting and packed with flavor for any occasion.

Nutriscore Rating: 77/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 4

Ingredients

• 250 grams dried rice noodles
• 100 grams fermented bamboo shoots
• 100 grams pickled mustard greens
• 150 grams firm tofu (cut into cubes)
• 1 liters vegetable broth
• 15 grams dried shiitake mushrooms
• 50 grams white bean curd sheet
• 50 grams fried peanuts
• 4 garlic cloves (minced)
• 20 grams ginger (sliced)
• 3 tablespoons chili oil
• 3 tablespoons soy sauce
• 1 teaspoon salt
• 2 tablespoons spring onions (chopped)
• 2 tablespoons cilantro (chopped)
• 1 lime wedges

Directions

Step 1

Soak the dried rice noodles in warm water for 20 minutes until soft. Drain and set aside.

Step 2

In a large pot, pour the vegetable broth and bring to a boil. Add the dried shiitake mushrooms and let them simmer for 15 minutes to release their flavor.

Step 3

While the broth simmers, in a separate pan, sauté the minced garlic and sliced ginger in 1 tablespoon of chili oil until fragrant.

Step 4

Add the fermented bamboo shoots and pickled mustard greens to the pan and stir-fry for an additional 5 minutes.

Step 5

Transfer the garlic, ginger, fermented bamboo shoots, and mustard greens into the simmering broth.

Step 6

Add the cubed tofu and white bean curd sheet to the pot. Season with soy sauce and salt, and let cook for another 10 minutes.

Step 7

Add the rice noodles to the broth and cook for about 3 more minutes until they are tender but firm.

Step 8

Taste and adjust seasoning if necessary. Serve the noodle soup hot, garnished with chopped spring onions, cilantro, fried peanuts, and remaining chili oil.

Step 9

Serve with lime wedges on the side to squeeze over the soup for added freshness.

Nutrition Facts

Serving size	(1847.1g)

Amount per serving	% Daily Value*
Calories	2391.4

Total Fat 93.8g	0%
Saturated Fat 14.1g	0%
Polyunsaturated Fat 3.1g
Cholesterol 0mg	0%
Sodium 8282.7mg	0%
Total Carbohydrate 307.7g	0%
Dietary Fiber 33.5g	0%
Total Sugars 22.2g
Protein 91.0g	0%

Vitamin D 154IU	0%
Calcium 1541.5mg	0%
Iron 19.1mg	0%
Potassium 3958.4mg	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: 34.6%

Protein: 14.9%

Carbs: 50.5%