Vegetarian Noodle Soup
A vegetarian rice noodle soup served with a light vegetable broth, topped with crispy fried wonton and shallots.
Ingredients
Broth
- 1 carrot peeled and cut into bite-size chunks
- 1 daikon radish peeled and cut into bite-size chunks
- 1 apple cored and cut into wedges
- 1 onion halved
- 2 liters water
Crispy wonton
- ΒΌ cup oil
- 100 g wonton wrappers cut into thin strips
To assemble
- 400 g napa cabbage clean and sliced
- 300 g mushroom cut into quarters
- 200 g fried tofu I use pre-fried tofu wedges that come in a package; you can also use regular firm or medium-firm tofu
- 400 g noodle of your choice cooked according to package instruction
- 3 stalks green onion thinly sliced
- 3 stalks cilantro
- Salt & pepper to taste
Instructions
- In a stock pot, add all of the ingredients for the broth and let simmer for one hour. Season to taste with salt and pepper. Once done, discard the apple wedges.
- In a small sauce pan, heat the oil on medium heat and fry the wonton wrappers until golden. This will take around 2-3 minutes. Remove them from the oil and sprinkle some salt and pepper on top.
- To assemble one bowl: heat up 2 ladles of broth in a small pan, toss in the cabbage, mushroom and fried tofu cubes and continue to cook until the broth boils and the vegetables are tender.
- Ladle the hot broth onto one serving of noodle, garnish with spring onion, cilantro and fried wonton strips.