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A vegan version of the famous Vietnamese spicy beef noodle soup. This soup features tofu, mushrooms, and a lemongrass flavors broth. Comforting and delicious!

Vegan Spicy Noodle Soup

A vegan version of the famous Vietnamese spicy beef noodle soup. This soup features tofu, mushrooms, and a lemongrass flavors broth. Comforting and delicious!
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 4

Ingredients

Broth:

  • 2 cans vegetable broth (about 1 quart each) I used TJ Organic vegetable broth
  • 3 cups water
  • 2 stalks lemongrass (cut into 2 inch pieces)
  • 1 small leek (use white part only, about 2 tablespoons
  • 3 tablespoons vegetable oil
  • 1 teaspoon chili powder (more to taste)
  • 2 teaspoon Hue seasoning (optional)
  • 2 tablespoons minced lemongrass
  • 2 teaspoon sugar
  • salt to taste

For toppings:

  • 8 oz baby bella mushroom (sliced half)
  • 5 oz white mushrooms (sliced)
  • 8 oz tofu

For servings:

  • handful of herbs, bean sprouts, etc.
  • lemon wedges for serving
  • 10 oz rice sticks (cook according to package instruction)

Instructions

  1. Broth: Place 2 cartons of vegetable broth and water in a large pot. Bring to a boil. 

  2. Heat vegetable oil in a large sauce pan, add minced lemongrass, leek, chili powder, Hue seasoning (if using)  and lemongrass stalk. Saute for 2 minutes, until fragrant. Transfer the mixture to the broth. 

  3. Toppings: add a bit more oil to the sauce pan. Add in chili oil. Toss in mushrooms, tofu and season to taste. Transfer the mixture to the soup pot. 

  4. Rice noodles: bring a big pot of water and cook noodles according to package instruction. 

  5. To serve: transfer some rice noodles to serving bowl. Ladle some broth over, with toppings. Serve with fresh herbs, bean sprouts and more chili oil on the side. Enjoy!