Vegetarian Banh Canh
Dive into the comforting flavors of Vegetarian Banh Canh, a hearty Vietnamese noodle soup featuring thick, chewy tapioca noodles swimming in a fragrant vegetable broth. This plant-based twist on a classic dish is loaded with tender shiitake mushrooms, crisp julienned carrots, and golden cubes of pan-fried tofu, making it an umami-packed delight. The aromatic base is elevated with soy sauce, garlic, and a hint of black pepper for a perfect balance of savory and earthy notes. Topped with fresh green onions, cilantro, and crispy fried shallots, this soup is as vibrant as it is satisfying. Easy to prepare in under an hour, this recipe is a must-try for vegetarians and comfort food lovers alike, especially when paired with a squeeze of fresh lime. Whether you're craving a cozy one-pot meal or looking for vegan-friendly Vietnamese recipes, this nutritious and flavorful dish delivers!
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Ingredients
- 500 grams Banh Canh noodles (thick tapioca noodles)
- 8 cups Vegetable broth
- 150 grams Shiitake mushrooms, sliced
- 1 large Carrot, julienned
- 1 medium Onion, thinly sliced
- 4 cloves Garlic, minced
- 4 tablespoons Soy sauce
- 300 grams Tofu, firm and cubed
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 4 stalks Green onions, chopped
- 0.5 cup Cilantro, chopped
- 0.25 cup Fried shallots
- 4 pieces Lime wedges
Directions
Step 1
Begin by preparing all your vegetables. Thinly slice the shiitake mushrooms, julienne the carrot, slice the onion, and mince the garlic. Cube the firm tofu and set everything aside.
Step 2
In a large pot, bring the vegetable broth to a boil over medium-high heat.
Step 3
Add the sliced shiitake mushrooms, julienned carrot, and sliced onion to the pot. Reduce the heat to a simmer and let it cook for about 10 minutes until the vegetables are tender.
Step 4
Meanwhile, heat a non-stick skillet over medium heat and add a bit of oil. Fry the cubed tofu until golden and slightly crispy on all sides. Remove from heat and set aside.
Step 5
To the pot with broth and vegetables, add minced garlic, soy sauce, salt, and black pepper. Mix well and simmer for another 5 minutes.
Step 6
Add the Banh Canh noodles to the pot. If they are pre-cooked noodles, allow them to heat through for about 2-3 minutes. If uncooked, follow package instructions for cooking time, usually 4-5 minutes, or until they become translucent and chewy.
Step 7
Once the noodles are ready, gently fold in the fried tofu cubes.
Step 8
Taste the broth and adjust seasoning if necessary.
Step 9
Serve the Vegetarian Banh Canh hot, garnishing each bowl with chopped green onions, cilantro, and a sprinkle of fried shallots. Serve with lime wedges on the side.
Nutrition Facts
| Serving size | (3319.2g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2139.7 |
| Total Fat 52.9g | 0% |
| Saturated Fat 7.8g | 0% |
| Polyunsaturated Fat 5.8g | |
| Cholesterol 0mg | 0% |
| Sodium 9338.9mg | 0% |
| Total Carbohydrate 331.4g | 0% |
| Dietary Fiber 47.4g | 0% |
| Total Sugars 45.4g | |
| Protein 99.3g | 0% |
| Vitamin D 27IU | 0% |
| Calcium 2566.5mg | 0% |
| Iron 24.2mg | 0% |
| Potassium 5818.8mg | 0% |
Source of Calories