Taiwan is always on top of my list when it comes to the countries that I would visit every year. They are full of delicious vegetarian/vegan food across the country. They are also unofficially the first country that created vegetarian/vegan mock meat before becoming popular.
If you asked Taiwanese to name their favourite dishes in Taiwan, one of them got to be Taiwanese Braised Tomatoes Beef Noodles Soup. It is so popular that the whole of Taiwan is competing in which city makes the best beef noodles!
Today, I am going to turn this recipe into a vegan recipe!
The Recipe
To cook this amazing Taiwanese Braised Tomato No-Beef Noodle Soup, you will need the ingredients below.
Ingredients:
1 carrot, sliced
2 tomatoes, diced
2/3 cup mock meats (made of mushroom stem)
Some button mushrooms & baby eryngii mushrooms (or shiitake mushrooms)
1 red chili pepper, chopped
2 tbsp spicy bean paste (Doubanjiang)
5 slices ginger
1 tbsp cooking oil
2 tbsp soy sauce
Rock sugar or 1 tsp brown sugar
5 cups of water
To make the soup flavourful, you need the herbs and spices below.
1 tsp five-spice powder
1 tbsp mushroom seasonings
1 tsp cumin seeds
2 Star anise
1 Cinnamon stick
2 Bay leaf
You may use any noodles of your preference, I used rice noodles this time
All you need to do is cook, drain and set aside.
Cooking the soup.
1) Using a pot, heat 1 tablespoon oil, add ginger, star anise, cinnamon stick and cumin seeds. Stir fry it until fragrant.
2) Followed by adding diced tomatoes and chopped chilies. Continue to sauté it for additional 2 minutes.
3) Followed by adding bay leaf, carrot, mushroom and mock meat.
4) Lastly, add all the seasonings and water.
5) Turn the heat up to high and boil the broth for 5 minutes. Turn it down immediately to low and simmer for 15 minutes.
Serving it by putting the noodles into a bowl. Ladle the soup over, top with freshly chopped coriander and chili pepper on top.
Enjoy while it's hot!
[Alliums-free recipe]
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