Vegetarian Fishball Noodles

Dive into a bowl of comforting and flavorful Vegetarian Fishball Noodles, the perfect plant-based twist on a classic favorite! This recipe features homemade tofu "fishballs," infused with the oceanic essence of nori and lightly pan-fried to golden perfection. Served over tender rice noodles in a fragrant vegetable broth enriched with garlic, ginger, and soy sauce, this dish is brimming with hearty vegetables like bok choy and julienned carrots, creating a balanced, wholesome meal. Ready in under an hour, this dish is ideal for weeknight dinners or when you're craving a warm, nourishing bowl of noodles. Completely vegan and packed with umami, it's a satisfying option for vegetarians and noodle lovers alike!

Nutriscore Rating: 80/100

Prep Time:20 mins

Cook Time:30 mins

Total Time:50 mins

Servings: 4

Ingredients

• 400 grams Extra-firm tofu
• 2 pieces Nori sheets
• 3 tablespoons Soy sauce
• 3 tablespoons Cornstarch
• 2 teaspoons Sesame oil
• 0.5 teaspoons White pepper
• 4 cups Vegetable broth
• 200 grams Dried rice noodles
• 2 cups Bok choy
• 2 cloves Garlic, minced
• 1 tablespoon Ginger, grated
• 2 pieces Spring onions, chopped
• 1 piece Carrot, julienned
• 2 tablespoons Cooking oil
• 0 to taste Salt

Directions

Step 1

Press the extra-firm tofu to remove excess moisture. Crumble it into a bowl.

Step 2

Finely chop the nori sheets and add them to the bowl with the crumbled tofu.

Step 3

Add 2 tablespoons of soy sauce, cornstarch, sesame oil, and white pepper to the tofu mixture. Mix until well combined to form a dough-like consistency.

Step 4

Form small balls with the tofu mixture, about the size of a traditional fishball, and set aside.

Step 5

Heat 1 tablespoon of cooking oil in a pan over medium heat. Add vegetarian 'fishballs' and fry until golden brown on all sides. Remove and set aside.

Step 6

In a pot, heat remaining oil over medium heat and sauté garlic and ginger until fragrant.

Step 7

Pour in the vegetable broth and bring to a simmer. Season with remaining soy sauce and salt if needed.

Step 8

Add bok choy, spring onions, and carrot to the broth. Cook until veggies are tender yet still crisp, about 3-5 minutes.

Step 9

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

Step 10

To serve, divide the cooked noodles into bowls. Ladle the broth and vegetables over the noodles.

Step 11

Top with the vegetarian 'fishballs' and garnish with extra chopped spring onions if desired. Serve hot.

Nutrition Facts

Serving size	(2119g)

Amount per serving	% Daily Value*
Calories	2375.4

Total Fat 98.6g	0%
Saturated Fat 14.7g	0%
Polyunsaturated Fat 14.6g
Cholesterol 0mg	0%
Sodium 6621.6mg	0%
Total Carbohydrate 277.8g	0%
Dietary Fiber 31.6g	0%
Total Sugars 23.4g
Protein 105.9g	0%

Vitamin D 0IU	0%
Calcium 3300.4mg	0%
Iron 23.4mg	0%
Potassium 4548.1mg	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: 36.6%

Protein: 17.5%

Carbs: 45.9%