Here is a healthier version of Batchoy without the meat! It has all the flavors of Batchoy, but with no meat and a lot less fat!
Love Filipino soup? Try my Sopas (Filipino Marcaroni Soup) or my Pancit Molo (Filipino Wonton Soup)!
Jump to:
What is Batchoy?
Batchoy, also known as Batsoy or Ba-chui (Chinese) is a noodle soup with very rich flavor usually made with pork or beef, chicken stock, and fresh miki (round noodles). The dish originated from La Paz, Iloilo City, and has made its way around the Philippines islands with each island making its own variation.
Substitutions
- You can use fresh or dried noodles like miswa noodles, depending on what is available. Fresh noodles does taste best. If using dried noodles, refer to the cooking instruction on the package.
Variations
- To add a kick to the soup, add some chili leaves, chili paste or sriracha.
- Garnishing with fried tofu takes the soup to the next level of deliciousness, give it a try!
- To make it a bit healthier add bok choy or baby bok choy (either work)
Storage
- Can be stored in the fridge for up to 3 days. It's best to separate the noodles and the soup so the noodles won't absorb the soup.
Top Tips
- The broth is the key to this recipe, so make sure to not skip or skimp on any ingredients.
- Buy your noodles at your local Asian Market, they tend to keep a stock of fresh noodles.
Ingredients
Listed below are all the ingredients you will need:
- olive oil
- white onion
- garlic
- shiitake mushrooms
- ginger
- water
- lemongrass
- brown sugar
- soy sauce
- mushroom seasoning
- salt
- pepper
- fresh egg noodles (use mushroom noodles or something similar)
- roasted garlic
- spring onion or leeks
- mushroom chicharron
- fried tofu
Instructions
Preheat the pan or pot over medium heat, then add olive oil or any cooking oil, saute onions and garlic until it turns translucent, about 1-2 minutes. Add and saute ginger and shiitake mushrooms until tender. Then remove some of the cooked mushrooms and set them aside for garnish:
Then add water in the pan and bring to a boil. Add lemongrass, brown sugar, soy sauce, mushroom seasoning, black pepper and allow it to simmer for 2-3 minutes, then turn off the heat:
Wash noodles, then place in a serving bowl:
Next, pour in hot broth in the noodle bowl, and garnish roasted or fried garlic, spring onions or leeks, mushrooms, and mushroom chicharon on top of the noodle. It also tastes delicious if you add fried tofu:
Frequently Asked Questions
Batchoy
Ingredients
- 2 tablespoons olive oil
- ½ small white onion chopped
- 4 cloves fresh garlic minced
- ¼ cup shitake mushrooms sliced into strips
- 1 inch ginger peeled and chopped
- 7 cups water
- 1 stalk lemongrass
- 2 tablespoons brown sugar
- 1 tablespoon soy sauce
- 1 teaspoon mushroom seasoning
- 1 tablespoon salt
- ½ teaspoon pepper
- 2 cups mami noodles
- 1 tablespoon roasted garlic
- 2 stands spring onions or leeks chopped
- ¼ cup mushroom chicharon
- fried tofu optional
Instructions
- Preheat the pan over medium heat, then add olive oil
- Add shiitake mushrooms, ginger and saute until cooked. Then remove some of the cooked mushrooms and set aside for garnish.
- Then add water in the pan and bring to a boil
- Add lemongrass, brown sugar, soy sauce, mushroom seasoning, black pepper and allow it to simmer for 2-3 minutes, then turn off the heat
- Wash noodles, then place in a serving bowl.
- Next, pour in soup in the noodle bowl, and garnish with roasted garlic, spring onions, or leeks, mushrooms, mushroom chicharon. Feel free to add fried tofu and best served hot!
Maria says
Hi
Egg noodles aren't vegan. But it says afterwards, mami noodles can be used. Would the package say mami noodles? What else would it be called?
Thank you so much.
Lainey says
Hi Maria, you can use these ones: https://amzn.to/3oC2eKQ
Sorry for the late reply!
Julius says
I haven't tried this soup recipe yet but I bet it would help heal colds too. 🙂