An easy and savory noodle soup that is loaded with fried tofu balls, misua (wheat vermicelli), loofah gourd, and tomato paste. It's a vegan-friendly and affordable Filipino dish that is perfect for a quick and healthy family dinner!
Prep Time10 minutesmins
Cook Time15 minutesmins
Total Time25 minutesmins
Course: Entree, Main Course, Soup
Servings: 4
Calories: 215kcal
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Ingredients
3tablespoonsvegetable oildivided
7oztofucut into cubes
6oz onionsthinly sliced
1teaspoontomato paste
6cupsvegetable broth
8ozloofah gourdcut into thin rounds
2tablespoonsoyster mushroom sauce
3ozmisua
1teaspoonvegan fish sauce
salt & pepper to taste
Toppings
⅛cupgreen onionschopped
2tablespoonscrispy fried garlic
Instructions
Add two tablespoons of oil in a heated pot over medium heat and sauté tofu balls until turned into light golden brown, then remove the fried tofu and set it aside.
In the same pan, sauté onions and tomato paste with the remaining oil on low heat for 3 minutes or until it caramelizes.
Pour in the vegetable broth, loofah gourd, and bring to a rapid boil, then reduce to simmer for six minutes.
Add the tofu balls, oyster mushroom sauce, misua, and vegan fish sauce and continue simmering for five more minutes.
Season with salt and pepper.
Top with chopped spring onions and crispy garlic before serving.