Vegetarian Taiwanese Beef Noodle Soup

Transform your dinner table with this bold and comforting Vegetarian Taiwanese Beef Noodle Soup—a plant-based twist on the iconic Taiwanese classic. Packed with umami from dried shiitake mushrooms, studded with tofu for added protein, and layered with aromatic spices like star anise and cinnamon, this soup delivers all the nostalgic flavors without the beef. A slow-simmered broth rich with soy sauce, Shaoxing wine, and tomato paste creates a deep, savory base, while tender ramen noodles and vibrant bok choy round out each bowl. Finish with cilantro, optional pickled mustard greens, and a drizzle of chili oil for a tangy, spicy kick. Perfect for vegetarians seeking the authentic taste of Taiwan or anyone craving an intricate yet approachable noodle soup adventure.

Nutriscore Rating: 71/100

Prep Time:20 mins

Cook Time:90 mins

Total Time:110 mins

Servings: 4

Ingredients

• 6 pieces dried shiitake mushrooms
• 2 tablespoons vegetable oil
• 3 slices ginger
• 4 minced garlic cloves
• 4 stalks scallions
• 2 pieces star anise
• 1 piece cinnamon stick
• 1 teaspoon Sichuan peppercorns
• 2 tablespoons tomato paste
• 4 tablespoons soy sauce
• 2 tablespoons dark soy sauce
• 2 tablespoons Shaoxing wine (or dry sherry)
• 6 cups vegetable broth
• 2 cups water
• 1 block extra firm tofu
• 3 heads bok choy
• 14 ounces ramen or wheat noodles
• 0.25 cup fresh cilantro
• 0.5 cup pickled mustard greens (optional)
• 2 tablespoons chili oil (optional, for garnish)

Directions

Step 1

Place the dried shiitake mushrooms in a bowl and cover with hot water. Let them soak for 20 minutes. Once softened, remove the stems and slice the mushrooms thinly. Reserve the soaking liquid but strain to remove any grit.

Step 2

Press the tofu to remove excess water, then cut it into cubes. Set aside.

Step 3

In a large pot, heat the vegetable oil over medium heat. Add the ginger slices, minced garlic, and white parts of the scallions (reserve the green parts for garnish). Cook until fragrant, about 2 minutes.

Step 4

Add the sliced shiitake mushrooms, star anise, cinnamon stick, and Sichuan peppercorns to the pot. Stir and cook for 1-2 minutes until aromatic.

Step 5

Stir in the tomato paste and cook for another minute. Then add the soy sauce, dark soy sauce, and Shaoxing wine. Cook for 2-3 minutes, allowing the mix to deepen in color.

Step 6

Pour in the vegetable broth, reserved mushroom soaking liquid, and water. Bring the mixture to a boil, then reduce the heat and let it simmer uncovered for 45-60 minutes to allow the flavors to meld.

Step 7

While the broth simmers, prepare the noodles according to the package instructions. Drain and set aside.

Step 8

Blanch the bok choy in a separate pot of boiling water for 2-3 minutes and set aside.

Step 9

Add the tofu cubes to the simmering broth during the last 10 minutes of cooking to allow them to absorb flavor.

Step 10

Taste the broth and adjust seasoning if needed (add more soy sauce for saltiness or Shaoxing wine for depth). Remove and discard the star anise, cinnamon stick, and ginger slices.

Step 11

To assemble, divide the cooked noodles among serving bowls. Ladle the broth with tofu and mushrooms over the noodles. Arrange the blanched bok choy on top.

Step 12

Garnish with chopped cilantro, pickled mustard greens (if using), and a drizzle of chili oil for a spicy kick. Serve hot and enjoy!

Nutrition Facts

Serving size	(3684.0g)

Amount per serving	% Daily Value*
Calories	3762.6

Total Fat 165.6g	0%
Saturated Fat 45.2g	0%
Polyunsaturated Fat 21.2g
Cholesterol 0mg	0%
Sodium 16348.0mg	0%
Total Carbohydrate 460.5g	0%
Dietary Fiber 66.9g	0%
Total Sugars 45.6g
Protein 151.6g	0%

Vitamin D 924IU	0%
Calcium 3384.1mg	0%
Iron 45.4mg	0%
Potassium 8031.0mg	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: 37.8%

Protein: 15.4%

Carbs: 46.8%