Vegetarian Seafood Noodle Soup

This Vegetarian Seafood Noodle Soup offers a delightful blend of umami-rich flavors and textures, combining plant-based seafood alternatives with fresh vegetables and aromatic broth. Perfect for a cozy meal, it captures the essence of traditional seafood noodle soups while remaining entirely vegetarian.

Ingredients

• Vegetarian fish fillets - 200 grams
• Rice noodles - 150 grams
• Vegetable broth - 1 liter
• Soy sauce - 2 tablespoons
• Sesame oil - 1 tablespoon
• Garlic - 2 cloves, minced
• Ginger - 1 teaspoon, grated
• Spring onions - 2, chopped
• Mushrooms (shiitake or enoki) - 100 grams, sliced
• Carrot - 1, julienned
• Baby spinach - 100 grams
• Seaweed (nori or wakame) - 10 grams, rehydrated
• Lime - 1, juiced
• Cilantro - a handful, chopped

Steps

1. In a pot, heat the sesame oil over medium heat. Add minced garlic and grated ginger, sautéing until fragrant, about 1 minute.
2. Pour in the vegetable broth and bring to a simmer. Add soy sauce and sliced mushrooms, and let them cook for about 5 minutes.
3. Add the julienned carrot and vegetarian fish fillets to the pot. Cook for another 5-7 minutes until the fish is heated through.
4. Meanwhile, prepare the rice noodles according to package instructions, then drain and set aside.
5. Once the broth is simmering with the vegetables, add the baby spinach and rehydrated seaweed. Cook for an additional 2-3 minutes until the spinach has wilted.
6. Divide the cooked rice noodles between two bowls. Ladle the hot broth and vegetables over the noodles.
7. Garnish with chopped spring onions, cilantro, and a squeeze of lime juice before serving.

Nutrition

• Calories: 350
• Protein: 15 g
• Carbs: 52 g
• Fiber: 5 g
• Sugar: 3 g
• Sodium: 800 mg
• Cholesterol: 0 mg
• Total Fat: 10 g
• Saturated Fat: 1 g
• Unsaturated Fat: 9 g
• Water: 0.8 L

Health Benefits

• Rich in antioxidants from vegetables like spinach and carrots.
• Provides a good source of plant-based protein from vegetarian fish and noodles.

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