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    Home » Soups and Salads » Vegan Batchoy

    Vegan Batchoy

    by Lainey · Posted: Apr 4, 2021 · This post may contain affiliate links ·

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    Here is a delicious authentic Batchoy recipe made vegan! 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)!

    delicious vegan batchoy in a white bowl

    What is Batchoy?

    Batchoy, also known as Batsoy or Ba-chui (Chinese) is a noodle soup usually made with pork, 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.

    What does it taste like?

    It’s a savory heartwarming soup, that takes the chill off the cold on those rainy days.

    Tips & Procedures

    • The broth is the key to this recipe, so make sure to not skip or skimp on any ingredients.
    • To add a kick to the soup, add some chili paste or sriracha.
    • Garnishing with fried tofu takes the soup to the next level of deliciousness, give it a try!
    vegan batchoy in a white bowl garnished with green onions and mushroom chicharon

    How to Make Vegan Batchoy:

    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
    • spring onion or leeks
    • mushroom chicharron
    • fried tofu, cubed small
    ingredients for vegan batchoy

    Preheat the pan over medium heat, then add olive oil, saute onions and garlic until it turns translucent, about 1-2 minutes. Add shiitake mushrooms, ginger and saute until cooked. Then remove some of the cooked mushrooms and set them aside for garnish:

    shiitake mushroom and spices sautéed on a pan

    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:

    adding water, mushroom, lemongrass, brown sugar, soy sauce and mushroom seasoning to make a broth

    Wash noodles, then place in a serving bowl:

    boiling broth in a pan and Mami noodles in a white bowl

    Next, pour in soup in the noodle bowl, and garnish roasted garlic, spring onions or leeks, mushrooms, and mushroom chicharon on top of the noodle. It also tastes delicious if you add fried tofu:

    pouring the broth to the bowl of noodles and garnishing some roasted garlic, spring onions or leeks, mushrooms, and mushroom chicharon on top of the noodle

    Frequently Asked Questions:

    What kind of noodles can I use?

    You can use fresh or dried noodles, pending on what is available. Fresh noodles does taste best. If using dried noodles, refer to the cooking instruction on the package.

    Where can I buy the noodles?

    Check your local Asian Market, they tend to keep a stock of fresh noodles.

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    Vegan Batchoy

    A quick and super easy to cook Filipino soup recipe made with noodles and broth topped with mushroom chicharon, green onions and fried tofu. This delicious vegan noodle soup is full of flavors and great for breakfast or dinner!
    Prep Time10 mins
    Cook Time15 mins
    Total Time25 mins
    Course: Soup
    Cuisine: Filipino
    Calories: 1247kcal

    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!

    Nutrition

    Serving: 1g | Calories: 1247kcal | Carbohydrates: 196g | Protein: 30g | Fat: 38g | Saturated Fat: 9g | Sodium: 8890mg | Potassium: 623mg | Fiber: 13g | Sugar: 32g | Vitamin A: 29IU | Vitamin C: 11mg | Calcium: 141mg | Iron: 12mg
    DID YOU MAKE THIS RECIPE? Share it on instagram or tag @simplybakings or #simplybakings!

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