Vegetarian Noodle Soup

Noodle soup is the epitome of comfort food. Slurpy, soupy and savoury, it is just the kind of dish to keep you warm on chilly nights. Our noodle soup is vegetarian (if you consider eggs vegetarian) but does not compromise on flavour. It requires but pantry ingredients other than noodles, and it is entirely customisable!

Our vegetarian noodle soup was born from Kurvin’s love for ‘mine bouie’. Mine bouie, which translates into boiled noodles is a Mauritian noodle dish. It consists of noodles ladled over some soy sauce and topped with one or more of the following; eggs, chicken or beef, or famously (or perhaps infamously) butter bean curry.
Our multiple attempts at re-creating mine bouie have failed to deliver on the flavour of the Mauritian favourite. After all, we lack the star ingredient: fresh alkaline Mauritian noodles. Hence, we came up with this noodle dish. It is one that we happily slurp and whilst it is no mine bouie, it is delightfully flavoursome.

This noodle soup is quick to put together, and is best accompanied with soy and spice eggs (recipe here). The eggs can be made ahead and kept in the fridge for an unfussy, spirit lifting midweek meal!

CUSTOMISE THIS VEGETARIAN NOODLE SOUP
Add other vegetables:
– Top the soup with radish slices, carrot spirals or thin carrot juliennes.
– Add shitake mushrooms to the soup base or top the soup with pan-fried exotic mushrooms.

Add other/more protein:
– You can add cubes of tofu to the soup.
– For a non-vegetarian version, poach a chicken breast or two in the noodle soup base. (Add the chicken for 10-15 minutes depending on the size of the chicken breast. When the chicken is cooked through, remove from the broth and shred with a fork or slice before returning to the pot).

Vegetarian noodle soup

Slurpy, soupy and savoury, this vegetarian noodle soup is just the kind of bowl to keep you warm and comforted on chilly nights!

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Prep Time 10 minutes mins

Cook Time 30 minutes mins

Course Main Course, Soup

Servings 2

Ingredients

  

For the broth

• 2 tbsp oil
• 2 cloves garlic, sliced
• 1 piece ginger, chopped (about 2cm)
• 4 spring onions. finely chopped
• 8-10 portabellini mushrooms
• 1 carrot, diced
• 2 tsp vegetarian oyster sauce (optional)
• 1 tsp sriracha (optional)
• 1½ tbsp light soy sauce
• 1000 ml liquid vegetable stock or 2 tsp vegetable stock powder dissolved in 500ml water

For the noodles

• 300-400 g dried noodles

For the toppings

• 200 g baby pak choi, halved and steamed or pan fried
• 4 soy eggs
• chopped spring onion
• sprinkle sesame seeds
• 4 tbsp garlic and chilli crisp (optional)

Instructions

 

For the broth

• Add the oil to a small pot and heat over medium heat.
• Tip in the crushed garlic, ginger and spring onion. Fry for a few minutes until the spring onions have softened.
• Add the mushrooms and carrots and allow to stir fry for a few minutes.
• Add the rest of the stock ingredients: soy sauce, sriracha and stock. Bring to a gentle boil and allow to simmer gently for 20-25 minutes.
• Taste the broth and add salt if needed.

For the noodles

• Bring a pot of water to the boil. Add the dry noodles and cook according to package instructions until 'al dente'.
• Drain and serve into bowls before adding in the ramen broth.

For the toppings

• Top the noodle bowl with a few halves of pay choi, halved soy eggs, mushroom slices.
• Sprinkle over chopped spring onions, sesame seeds and garlic/chilli crisp.

Notes

(recipe updated Aug 2022)