"fried tempeh wrapped in seaweed paired with a fragrant milky wine broth and silky rice vermicelli noodles"
Vegan Fish Head Bee Hoon Soup/鱼头米粉汤 (Gluten-Free)
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Prep time 15mins
Cook time 30mins
Serves or Makes: 2
Recipe Card
ingredients
- 170 g tempeh, cut into 10 medium-sized pieces
- 1 tbsp soy sauce
- 1 tbsp sesame oil
- 1/4 teapsoons white pepper
- 1 nori sheet, cut into 10 strips
- 30 g cornstarch
ingredients
Broth
- 1 tbsp sesame oil
- 1 tbsp ginger, minced
- 2 garlic cloves, minced
- 5 g dried seaweed, rinsed and cut into pieces
- 30 g Chinese pickled mustard greens
- 3 cups vegetable stock or water
- 2 tbsp Chinese cooking wine
- 1 cup soy or pea milk
- salt to taste
- white pepper to taste
ingredients
To serve
- 100 g bee hoon/rice vermicelli noodles
- cabbage, cut
- 1 tomato, cut into 8 wedges
- scallions to garnish
- red chili, sliced
- soy sauce
Method
Step 1
Combine soy sauce, sesame oil and white pepper in a bowl. Marinade tempeh for one hour.
Step 2
In a pot over medium heat, cook the garlic and ginger in sesame oil until fragrant. Add in seaweed, zha cai, Chinese cooking wine, vegetable stock and water. Bring to a boil and let simmer over low heat for 10 minutes.
Step 3
Wrap marinated tempeh with the strips of nori and coat in cornstarch. Pan or deep fry until crispy and golden brown, 7 minutes.
Step 4
Blanch cabbage and cook noodles according to package instructions.
Step 5
To the soup, add the milk and simmer for another 5 minutes. Season with salt and pepper to taste.
Step 6
Place the noodles in a bowl and pour in the broth. Top with tomato, blanched cabbage, fried tempeh. Garnish with scallions and white pepper, and serve with red chili in soy sauce. Enjoy.