Vegetarian Ban Mian
Elevate your noodle soup game with this comforting and wholesome Vegetarian Ban Mian, a plant-based twist on the classic Asian dish! This recipe features silky dried flat noodles swimming in a rich, umami-packed vegetable broth infused with soy sauce and sesame oil. Loaded with tender shiitake mushrooms, vibrant baby bok choy, fresh spinach, and golden pan-seared tofu cubes, this dish delivers a satisfying medley of textures and flavors. Aromatics like minced garlic and a hint of red chili add warmth and depth, while scallions lend a fresh finishing touch. Ready in under an hour, this one-pot delight is perfect for a quick, healthy dinner or an impressive meal for guests. Garnish with extra chili for a spicy kick, and serve it steaming hot to savor the ultimate cozy comfort food.
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Ingredients
- 250 grams dried flat noodles
- 1.5 liters vegetable broth
- 100 grams shiitake mushrooms
- 200 grams baby bok choy
- 200 grams firm tofu
- 3 tablespoons soy sauce
- 2 tablespoons sesame oil
- 2 cloves minced garlic
- 2 stalks scallions
- 100 grams fresh spinach
- 1 whole red chili
- 0.5 teaspoon salt
- 0.25 teaspoon ground black pepper
- 2 tablespoons cooking oil
Directions
Step 1
First, soak the dried flat noodles in warm water for about 15 minutes to soften them. Drain and set aside.
Step 2
Meanwhile, prepare the vegetables. Thinly slice the shiitake mushrooms and chop the baby bok choy into bite-sized pieces. Cut the firm tofu into small cubes.
Step 3
In a large pot, heat the cooking oil over medium heat. Add the minced garlic and sliced red chili. Sauté for about 1 minute until fragrant.
Step 4
Add the sliced shiitake mushrooms and tofu cubes into the pot. Stir-fry for about 5 minutes until the tofu is slightly golden brown.
Step 5
Pour in the vegetable broth, soy sauce, and sesame oil. Stir to combine and bring the broth to a boil.
Step 6
Once the broth is boiling, add the baby bok choy and fresh spinach. Cook for another 3-5 minutes until the vegetables are tender but still vibrant.
Step 7
Add the soaked and drained noodles to the broth. Cook for an additional 2-3 minutes until the noodles are heated through.
Step 8
Taste the soup and season with salt and ground black pepper as needed.
Step 9
Chop the scallions and sprinkle them on top before serving.
Step 10
Ladle the Ban Mian into bowls and enjoy it hot, garnished with extra sliced red chili if desired.
Nutrition Facts
| Serving size | (2492.2g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2271.3 |
| Total Fat 83.2g | 0% |
| Saturated Fat 12.5g | 0% |
| Polyunsaturated Fat 16.3g | |
| Cholesterol 0mg | 0% |
| Sodium 6855.2mg | 0% |
| Total Carbohydrate 309.4g | 0% |
| Dietary Fiber 36.0g | 0% |
| Total Sugars 35.9g | |
| Protein 90.4g | 0% |
| Vitamin D 18IU | 0% |
| Calcium 910.2mg | 0% |
| Iron 21.1mg | 0% |
| Potassium 4387.6mg | 0% |
Source of Calories