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!
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!
- To make it a bit healthier add bok choy or baby bok choy (either works)
How to Make Vegan Batchoy:
Listed below are all the ingredients you will need:
- olive oil
- white onion
- shiitake mushrooms
- brown sugar
- soy sauce
- mushroom seasoning
- fresh egg noodles
- spring onion or leeks
- mushroom chicharron
- fried tofu, cubed small
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:
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 roasted 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:
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.
Check your local Asian Market, they tend to keep a stock of fresh noodles.
- 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
- 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!