Vegan Taiwanese Beef Noodle Soup

Savor the comforting warmth of Vegan Taiwanese Beef Noodle Soup, a plant-based twist on a beloved classic. This recipe captures the rich, savory essence of traditional beef noodle soup using rehydrated shiitake mushrooms, crispy tofu, and aromatic spices like star anise and cinnamon. A flavorful broth, simmered with soy sauce, Shaoxing wine, and tomato paste, is the heart of this dish, while tender daikon radish and vibrant baby bok choy add texture and freshness. Perfect for cozy evenings, this vegan soup is served over chewy wheat-based noodles (or gluten-free rice noodles) and topped with scallions, cilantro, and an optional drizzle of chili oil for a spicy kick. Hearty, wholesome, and bursting with umami, this vegan delight is a must-try for noodle soup enthusiasts.

Nutriscore Rating: 77/100

Prep Time:20 mins

Cook Time:60 mins

Total Time:80 mins

Servings: 4

Ingredients

• 1 cup Dried shiitake mushrooms
• 14 oz Firm tofu
• 2 tbsp Tapioca starch (for coating tofu)
• 2 tbsp Avocado oil (or neutral cooking oil)
• 1 thumb-sized piece Ginger, sliced
• 4 cloves Garlic, minced
• 6 stalks Scallions, chopped (white and green parts separated)
• 2 Star anise
• 1 Cinnamon stick
• 1 Bay leaf
• 0.25 cup Low-sodium soy sauce
• 3 tbsp Dark soy sauce
• 3 tbsp Shaoxing wine (or dry sherry)
• 8 cups Vegetable broth
• 2 tbsp Tomato paste
• 8 oz Daikon radish, peeled and sliced into chunks
• 14 oz Fresh wheat-based vegan noodles (or gluten-free rice noodles for a gluten-free option)
• 4 Baby bok choy, halved
• 1 tbsp Chili oil (optional)
• 2 tbsp Cilantro, chopped (for garnish)

Directions

Step 1

Rehydrate the dried shiitake mushrooms by soaking them in hot water for 20 minutes. Once softened, remove the stems and slice the caps into thick strips. Reserve the soaking liquid and strain it through a fine mesh sieve to remove sediment.

Step 2

Press excess moisture from the firm tofu by using a clean kitchen towel or paper towels, then cut it into 1-inch cubes.

Step 3

Coat the tofu cubes lightly with tapioca starch to help them crisp up during frying.

Step 4

Heat 1 tablespoon of avocado oil in a large soup pot or Dutch oven over medium-high heat. Fry the tofu cubes until golden and crispy on all sides, then remove and set aside.

Step 5

In the same pot, add the remaining 1 tablespoon of oil. Sauté the sliced ginger, chopped white parts of the scallions, and minced garlic until fragrant, about 2 minutes.

Step 6

Add the star anise, cinnamon stick, and bay leaf. Toast the spices for another 1 minute to release their aroma.

Step 7

Deglaze the pot with Shaoxing wine, scraping up any browned bits from the bottom. Add the soy sauces, tomato paste, reserved mushroom soaking liquid, and vegetable broth. Stir well.

Step 8

Bring the broth to a boil, then lower the heat and simmer for 15 minutes.

Step 9

Add the rehydrated shiitake mushrooms, daikon radish chunks, and fried tofu to the pot. Simmer everything together for an additional 20 minutes until the daikon is tender and the flavors are well combined.

Step 10

Meanwhile, cook the noodles according to package instructions, then drain and set aside.

Step 11

Blanch the baby bok choy in boiling water for 1-2 minutes until tender but still bright green. Drain and set aside.

Step 12

To assemble, divide the cooked noodles among serving bowls. Ladle the hot broth, along with mushrooms, tofu, and daikon, over the noodles.

Step 13

Top each bowl with blanched bok choy and garnish with the green parts of the scallions and fresh cilantro. Drizzle with chili oil if desired.

Step 14

Serve hot and enjoy your Vegan Taiwanese Beef Noodle Soup!

Nutrition Facts

Serving size	(3823.3g)

Amount per serving	% Daily Value*
Calories	3022.2

Total Fat 86.6g	0%
Saturated Fat 13.7g	0%
Polyunsaturated Fat 5.7g
Cholesterol 0mg	0%
Sodium 10339.0mg	0%
Total Carbohydrate 476.8g	0%
Dietary Fiber 96.9g	0%
Total Sugars 58.3g
Protein 141.4g	0%

Vitamin D 2566.7IU	0%
Calcium 1572.5mg	0%
Iron 36.7mg	0%
Potassium 8964.9mg	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: 24.0%

Protein: 17.4%

Carbs: 58.6%