Vegetarian Luosifen (River Snail Noodle Soup)

Dive into the bold, aromatic flavors of Vegetarian Luosifen, a plant-based spin on the iconic Chinese river snail noodle soup. This hearty dish features springy rice noodles bathed in a rich, umami-packed broth infused with spices like star anise, cinnamon, and bay leaves. While the traditional version includes river snails, this vegetarian adaptation uses a flavorful mix of fermented bamboo shoots, silky fermented tofu, and crispy pan-fried tofu cubes to deliver an authentic taste. Garnished with crunchy roasted peanuts, fresh coriander, and tangy pickled green beans, each bite balances vibrant textures and flavors. Perfect for noodle-lovers, this recipe is a comforting, spicy, and deeply satisfying dish that's ideal for a cozy night in.

Nutriscore Rating: 79/100

Prep Time:30 mins

Cook Time:40 mins

Total Time:70 mins

Servings: 4

Ingredients

• 200 grams dried rice noodles
• 50 grams fermented bamboo shoots
• 2 cubes fermented tofu
• 200 grams firm tofu
• 50 grams spiced bean curd sticks
• 1 liter vegetable stock
• 3 garlic cloves
• 1 inch piece ginger
• 3 dried red chilies
• 1 star anise
• 1 cinnamon stick
• 2 bay leaves
• 3 tablespoons soy sauce
• 2 tablespoons garlic oil
• 50 grams, roasted peanuts
• 100 grams bok choy
• 50 grams pickled green beans
• 2 spring onion
• 2 tablespoons, chopped coriander
• 1 teaspoon salt

Directions

Step 1

Soak the dried rice noodles in warm water for 20-30 minutes until they become pliable, then drain and set aside.

Step 2

Cut the firm tofu into small cubes and pan-fry in a tablespoon of oil over medium heat until golden and crispy on all sides. Set aside.

Step 3

In a large pot, heat garlic oil over medium heat. Add crushed garlic cloves, sliced ginger, dried red chilies, star anise, cinnamon stick, and bay leaves. Fry until fragrant, about 2-3 minutes.

Step 4

Pour in the vegetable stock and add soy sauce. Bring to a boil.

Step 5

Add fermented bamboo shoots, fermented tofu cubes, fried tofu, and spiced bean curd sticks to the broth. Reduce the heat to low, cover, and let simmer for 20 minutes.

Step 6

While the broth simmers, roast peanuts in a dry pan until fragrant, then coarsely chop and set aside.

Step 7

Add bok choy and pickled green beans to the simmering broth. Cook for an additional 5 minutes until bok choy is tender.

Step 8

Remove cinnamon stick and large ginger slices from the broth. Taste and adjust seasoning with salt if necessary.

Step 9

In a separate pot, bring water to a boil and cook the soaked rice noodles for 2-3 minutes until al dente. Drain well.

Step 10

Divide the cooked noodles among four bowls. Ladle the hot broth with tofu and vegetables over the noodles.

Step 11

Garnish each bowl with chopped roasted peanuts, sliced spring onion, and chopped coriander.

Step 12

Serve immediately, allowing diners to adjust flavors with chili oil or additional soy sauce if desired.

Nutrition Facts

Serving size	(2093.7g)

Amount per serving	% Daily Value*
Calories	2254.8

Total Fat 84.2g	0%
Saturated Fat 12.5g	0%
Polyunsaturated Fat 8.0g
Cholesterol 0mg	0%
Sodium 8359.1mg	0%
Total Carbohydrate 304.7g	0%
Dietary Fiber 44.0g	0%
Total Sugars 33.0g
Protein 98.5g	0%

Vitamin D 0IU	0%
Calcium 1247.9mg	0%
Iron 26.8mg	0%
Potassium 4959.4mg	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: 32.0%

Protein: 16.6%

Carbs: 51.4%