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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


  • 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!


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
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