Vegetarian Batchoy

Indulge in the comforting flavors of 'Vegetarian Batchoy,' a plant-based twist on the iconic Filipino noodle soup. This hearty recipe features earthy shiitake mushrooms, perfectly crumbled tofu, and a rich vegetable broth infused with soy sauce, vegetarian oyster sauce, and annatto oil for an authentic depth of flavor. Fresh eggless noodles form the base, topped with vibrant garnishes like shredded cabbage, chopped spring onions, and tender quail eggs for a satisfying finish. Perfect for both vegetarians and adventurous foodies seeking a meat-free version of this traditional favorite, this easy-to-make recipe is ready in under an hour and makes a vibrant, soul-warming meal for any occasion.

Nutriscore Rating: 82/100

Prep Time:20 mins

Cook Time:30 mins

Total Time:50 mins

Servings: 4

Ingredients

• 6 cups vegetable broth
• 1 cup dried shiitake mushrooms
• 3 tablespoons soy sauce
• 2 tablespoons vegetarian oyster sauce
• 200 grams firm tofu
• 5 cloves garlic, minced
• 1 medium onion, finely chopped
• 1 thumb-sized piece ginger, thinly sliced
• 2 tablespoons annatto oil
• 3 tablespoons spring onions, chopped
• 2 cups cabbage, shredded
• 200 grams fresh eggless noodles
• 6 pieces quail eggs, cooked and peeled
• 0 to taste salt
• 0 to taste ground black pepper

Directions

Step 1

Rehydrate the dried shiitake mushrooms in hot water for 15-20 minutes. Once soft, slice them thinly and set aside, reserving the soaking liquid.

Step 2

Press the firm tofu to drain excess water, then crumble it into small pieces resembling ground meat.

Step 3

Heat the annatto oil in a large pot over medium heat. Add the minced garlic, chopped onion, and sliced ginger. Sauté until the onion becomes translucent and fragrant.

Step 4

Add the crumbled tofu and sauté for 5 minutes until it slightly browns.

Step 5

Stir in the sliced shiitake mushrooms and cook for another 3 minutes.

Step 6

Pour in the vegetable broth along with the reserved mushroom soaking liquid, soy sauce, and vegetarian oyster sauce. Bring the soup to a simmer and let it cook for 15 minutes.

Step 7

In a separate pot, cook the fresh eggless noodles according to package instructions. Drain and set aside.

Step 8

Season the batchoy soup with salt and ground black pepper to taste.

Step 9

To serve, place a portion of cooked noodles in individual bowls. Ladle the hot broth with tofu and mushroom over the noodles.

Step 10

Garnish each serving with shredded cabbage, chopped spring onions, and quail eggs. Serve hot and enjoy!

Nutrition Facts

Serving size	(2538.5g)

Amount per serving	% Daily Value*
Calories	2227.4

Total Fat 61.8g	0%
Saturated Fat 13.3g	0%
Polyunsaturated Fat 4.4g
Cholesterol 455.8mg	0%
Sodium 8833.2mg	0%
Total Carbohydrate 371.8g	0%
Dietary Fiber 79.6g	0%
Total Sugars 50.0g
Protein 96.5g	0%

Vitamin D 2596.4IU	0%
Calcium 754.2mg	0%
Iron 22.0mg	0%
Potassium 6332.5mg	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: 22.9%

Protein: 15.9%

Carbs: 61.2%