Vegan Sotanghon Soup (Filipino Glass Noodle Soup)
This vegan sotanghon soup is inspired by the classic Filipino chicken sotanghon soup! Made with bouncy glass noodles, golden pan-seared tofu, cremini mushrooms, and vegetables in a garlicky, gingery broth. Finish with a squeeze of calamansi and crispy fried garlic for a cozy, satisfying Filipino take on chicken noodle soup!
Ingredients
- 2 neutral oil, such as vegetable or canola, divided
- 1 (16-ounce) block extra firm tofu, pressed and diced into small cubes
- 2 ½ teaspoons salt, divided
- 2 ½ teaspoons fresh cracked black pepper, divided
- 12 oz cremini mushrooms, thinly sliced
- 1 yellow onion, diced
- 3 stalks celery, diced
- 10 cloves fresh minced garlic
- 1 tablespoon fresh minced ginger
- 1 teaspoon annatto powder, optional
- 10 cups vegan chicken or vegetable broth
- 4 oz sotanghon noodles
- 4 cups loosely packed thinly sliced cabbage
- 2 cups loosely packed shredded carrots
- 2 tablespoons low-sodium soy sauce
- 1 tablespoon vegan fish sauce, optional
- Thinly sliced green onion, for garnish, optional
- Fried garlic, for garnish, optional
- Fresh calamansi or lemon wedges, for serving, optional
Instructions
- Heat 1 tablespoon of oil in a large non-stick pot or Dutch oven over medium-high heat.
- Once the oil is hot, add the tofu and season with 1 teaspoon each of salt and pepper. Cook, stirring occasionally, until golden-brown and crisp around the edges, 12 to 15 minutes. Remove and set aside.
- Add the sliced mushrooms to the same pot over medium-high heat. Season with ½ teaspoon each of salt and pepper, and cook, stirring occasionally, until most of the moisture cooks out of the mushrooms and they’re slightly crisp around the edges, 8 to 10 minutes. Remove and set aside.
- Heat the remaining tablespoon of oil in the same pot over medium-high heat.
- Once the oil is hot, add the onion and celery and season with the remaining teaspoon of salt, pepper, and annatto powder (if using). Cook, stirring often, until the onion is translucent, 3 to 4 minutes.
- Next, add the garlic and ginger and cook until fragrant, 1 to 2 minutes.
- Pour in the broth, scraping up any brown bits at the bottom of the pot. Bring to a simmer.
- Once at a simmer, add the sotanghon noodles, stirring gently to loosen up the noodles. Continue to cook until noodles are just slightly tender, 5 to 6 minutes.
- Stir in the carrots, cabbage and reserved tofu and mushrooms. Continue to cook until the noodles are softened, 5 to 8 minutes.
Video
Nutrition
Serving: 701gCalories: 395kcalCarbohydrates: 50gProtein: 19gFat: 14gFiber: 7g
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