Our vegan take on a Taiwanese classic! Tempeh and shiitake mushrooms in an aromatic spiced broth. Served with noodles and bok choi, garnished with Chinese pickled mustard greens, coriander and spring onions.
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Prep Time 10 minutesmins
Cook Time 50 minutesmins
Total Time 1 hourhr
Course Main
Cuisine Taiwanese
Servings 6
Ingredients
Spice Mix
1tablespoonred Sichuan peppercorns
4star anise
1teaspoonfennel seeds
1teaspooncoriander seeds
Broth
4tablespoonsvegetable oil
400gTempeh
200gshiitake mushroomsstems removed and cut into chunks
2red Thai chillieshalved lengthwise
10clovesgarlicthinly sliced
30ggingerthinly sliced
6spring onionswhite parts thinly sliced green parts thinly sliced for garnish
2bay leaves
1large piece Chinese cinnamoncassia bark
1medium brown onionthinly sliced
4tablespoonsdoubanjiang*
1tablespoontomato paste
1medium carrotsliced into rounds
125mlShaoxing cooking wine
50mldark soy sauce
80mllight soy sauce
2medium tomatoescut into chunks
¼teaspoonmsgoptional
¼teaspoonChinese 5-spice
½teaspoonground white pepper
60gsugar
2litres water8 cups water
To Serve
6portionsfresh wheat noodlesor ramen noodles
250gbok bhoypak choi
Freshly chopped coriandercilantro
Green parts spring onionsthinly sliced
1packetChinese pickled mustard greens
Instructions
Spice Mix
Toast the spices in a hot dry pan until fragrant. Remove from the pan and let cool before transferring to a spice bag.
Broth
Heat half the oil in a large pan over medium-high heat. Once hot add the tempeh and cook until golden all over, turning frequently. This will take around 8 minutes.
Remove the tempeh from the pan and set aside until later.
Heat the remaining oil in a large stock pot over medium-high heat. Once hot add the shiitake mushrooms. Sauté for 4 minutes until starting to turn golden.
Add the Thai chilli, sliced garlic, sliced ginger, the white parts of the spring onions, bay leaves, and Chinese cinnamon.
Sauté everything until fragrant, around 1 minute.
Add the sliced onion and continue to sauté until the onion starts to turn translucent, around 4 minutes.
Add the doubanjiang and tomato paste. Mix and sauté until they become a deep red colour, around 2 minutes.
Now add the carrots, Shaoxing wine, and dark & light soy sauce combine everything and add the spice bag with the toasted spices and submerge it fully in the liquid.
Bring to a rapid boil and continue to cook on medium-high heat for 5 minutes.
Add the remaining ingredients, tomatoes, msg(optional), Chinese 5-spice, ground white pepper, and sugar. Also, add to cooked tempeh.
Pour in the water and bring to a boil before turning down the heat to a gentle simmer. Simmer with the lid on the pan for 20 minutes.
Taste and adjust the seasoning. We didn’t need to add anything at this stage. However, if you find the broth to be too salty you can add more water.
To Serve
To serve your Vegan Taiwanese Beef Noodle Soup, cook the noodles according to packet instructions. You can cook any extra topping in the simmering broth, like the bok choy, extra tomatoes or mushrooms.
Add the cooked noodles to a bowl, add some tempeh, mushrooms, carrot and bok choy together with any optional topping. Pour over some broth to fill up the bowl then garnish with the Chinese pickled mustard greens, green parts of the spring onion and freshly chopped coriander.
Notes
Doubanjiang Preparation - Using a mortar and pestle or a knife on a chopping board, make sure there are no large lumps in the doubanjiang.