Top 10 Delicious and Aromatic Vegetarian Soups You Should Know About

Ingredients:

• 50g dried shiitake mushrooms
• 1 block of tofu
• 1 carrot
• 100g fresh lotus seeds
• Spring onions, cilantro
• Seasonings: Vegetarian seasoning, salt

Preparation Steps:

• Cut the tofu into small cubes.
• Peel and shape the carrot into decorative flower shapes, then slice into rounds.
• Soak the mushrooms in warm water until soft, remove the stems, rinse, and drain.
• Wash and chop the spring onions and cilantro.
• Bring about 1 liter of water to a boil, add the mushrooms, carrots, and lotus seeds, season with a teaspoon of salt, and cook until tender. Then add the tofu, bring to a boil again, and adjust the seasoning with vegetarian seasoning and salt to taste. Add spring onions and cilantro, turn off the heat, and the soup is ready to serve.
• This vegetarian mushroom soup looks so inviting with its vibrant vegetables, and the mushroom aroma is incredibly rich. The harmonious flavors of the mushrooms, tofu, and lotus seeds are both delicious and nourishing. It's perfect for a peaceful meal during full moon days or the first day of the month to bring tranquility to your day.

Ingredients:

• Bitter gourd
• Tofu
• Wood ear mushrooms
• Carrot
• Vermicelli noodles
• Seasonings
• Shallots

Preparation Steps:

• Prepare the bitter gourd tofu soup: Soak the wood ear mushrooms and vermicelli noodles in water until soft, then chop the mushrooms finely and cut the vermicelli into short strands. Slice the carrot into thin strips, then chop them finely.
• Mash the tofu and mix it with the wood ear mushrooms, vermicelli, and carrot. Add seasonings to taste.
• Wash the bitter gourd, slice it into pieces, and remove the seeds. Stuff the tofu mixture into the bitter gourd slices.
• In a hot pan with oil, sauté the shallots until fragrant. Add a bowl of water and bring it to a boil. Then, drop in the stuffed bitter gourd and cook over medium heat until the gourd becomes tender. Sprinkle cilantro and spring onions on top for garnish.

Ingredients:

• Lotus root: 400g
• Lotus seeds: 100g
• Dried mushrooms: 30g
• Coconut: 1 whole
• Carrots: 2
• Rock sugar: 1 tablespoon
• Vegetarian seasoning: 1 teaspoon
• Jujube dates: 50g
• Chinese yam: 80g

Instructions:

• Soak lotus seeds, jujube dates, dried mushrooms, and Chinese yam for about 45 minutes. Pour coconut water into a pot, adding extra water to get about 2 large bowls of soup. Start by cooking lotus seeds and Chinese yam. After soaking, squeeze excess water from the mushrooms. Cook for 15 minutes, then add jujube dates and mushrooms to the pot.
• Season with 1 tablespoon of rock sugar, 1/2 teaspoon salt, and 1 teaspoon vegetarian seasoning. Peel and slice the lotus root thinly, then add it to the pot. Peel and slice the carrots into thick rounds. After about 20 minutes, add the carrots to the soup. Cook until the carrots are tender, and the soup is ready to serve.
• This lotus root and jujube soup with a sweet coconut broth is the perfect dish for when you're tired of meat. It's simple to make, with no expensive or hard-to-find ingredients. Why not try making this dish for your family today?

Ingredients:

• Dry seaweed: 100g
• Lotus seeds (fresh or dried): Fresh lotus seeds are recommended to shorten cooking time.
• Carrot: 1 small
• Straw mushrooms: 100g
• Ginger: 1 small piece (helps neutralize the fishy smell of the seaweed)
• Seasonings: Vegetarian seasoning powder, ground pepper, salt

Instructions:

• Step 1: Prepare the ingredients:
  • Soak the dry seaweed in water to rehydrate, then drain the excess water.
  • Peel and wash the carrot, carve it into flowers, and slice it thinly.
  • Peel and crush the ginger.
  • Clean the straw mushrooms with warm water and cut them into small pieces.
  • If using fresh lotus seeds, peel them, remove the bitter center, and rinse them clean.

• Step 2: Cooking: Add 500ml of cold water to a pot, then add the lotus seeds and crushed ginger. Boil for about 8 minutes to soften the lotus seeds, then add the carrots and straw mushrooms. Season with the vegetarian seasoning powder. Once the lotus seeds and carrots are tender, add the rehydrated seaweed. Bring it to a boil, then turn off the heat. Be careful not to cook the seaweed too long, as it will become mushy and lose its flavor.

Ingredients:

• Soft tofu: 100g
• Seaweed: 10g
• Carrot: 1
• Water: 1 liter
• Seasoning powder
• Fresh ginger
• Coriander

Instructions:

• Step 1: Prepare the ingredients:
  • Rinse the dry seaweed with water. Place it in a bowl, add enough water to submerge it, and soak for 5 to 10 minutes to soften. Be careful not to soak for too long to avoid the seaweed becoming mushy. After soaking, drain the water. Carefully remove the soft tofu from the packaging to avoid breaking it. Cut the tofu into small cubes. Peel and clean the carrot, then carve it into flower shapes and slice it thinly. Wash the fresh ginger, peel it, and crush it into small pieces.

• Step 2: Marinate the seaweed: After draining the seaweed, place it in a bowl. Season the seaweed with half a teaspoon of seasoning powder, a little sesame oil, and some ginger juice. Mix the seaweed with the seasonings using chopsticks, and let it sit for about 10 minutes to absorb the flavors.

• Step 3: Cooking: Bring a pot of water to a boil, add the sliced carrot. When the water starts to simmer, add the tofu cubes. Once the water boils, add the marinated seaweed and a few crushed ginger pieces. Season to taste. After about 5 minutes, sprinkle coriander on top. Turn off the heat and serve the soup in bowls for a delicious, refreshing meal.

Ingredients:

• Vegetarian ribs (2 pieces, soaked until soft)
• Bottle gourd (1)
• Coriander (20g)
• Straw mushrooms (100g)
• Oyster mushrooms (100g)
• Cornstarch (1 tablespoon)
• Spring onions (15g, finely chopped)

Preparation:

Prepare the ingredients:

• Wash the oyster and straw mushrooms, trim the stems, soak them in diluted salt or vinegar water for 10 minutes, then rinse them under clean water to remove any odor.
• Cut the larger straw mushrooms in half and leave the small ones whole.
• Peel and clean the bottle gourd.
• Finely chop the spring onions.

Prepare the stuffing:

• Shred the vegetarian ribs and crush them in a mortar. Alternatively, you can blend them in a food processor.
• Shred the oyster mushrooms and crush them with the vegetarian ribs.
• Add half a teaspoon of vegetarian seasoning powder, one teaspoon of ground pepper, half of the chopped spring onions, and two-thirds of a tablespoon of cornstarch. Mix thoroughly.
• Heat one tablespoon of cooking oil in a pan, add the remaining spring onions, and fry until fragrant. Then add the mixture of vegetarian ribs and oyster mushrooms. Stir-fry over medium heat until the mixture becomes dry.
• After about 20 minutes, add the chopped coriander, mix well, and turn off the heat.

Stuff the gourds:

• Slice the bottle gourd into 3 cm thick rounds. Hollow out the center of each round, then fill each with the prepared stuffing. Press the stuffing firmly so that it remains intact while cooking.
• Coat the sides of the stuffing with the remaining cornstarch. The cornstarch will help the stuffing stay in place during cooking.

Cook the soup:

• Add 600ml of water to a pot along with one teaspoon of salt, one tablespoon of sugar, and half a teaspoon of vegetarian seasoning powder. Stir to combine.
• Bring the water to a boil, then add the stuffed bottle gourd and simmer for 10-15 minutes. Add the straw mushrooms and cook for another 2 minutes. Finally, sprinkle chopped coriander into the pot and stir well before turning off the heat.

Ingredients:

• 1 block of soft tofu
• 1 slice of pineapple
• 2 tomatoes
• 200g okra
• 4 stalks of jute leaves
• Dried tamarind (used for sour soups)
• Shallots
• Seasonings: Cooking oil, sugar, salt

Preparation:

Prepare the ingredients:

• Put the tamarind in a bowl, add hot water, steep the tamarind to dissolve, then strain out the solids and keep the tamarind juice.
• Peel the pineapple, slice it diagonally. Wash the tomatoes and cut them into wedges. Peel the jute leaves. Wash the okra and cut into diagonal slices. Rinse the tofu and cut it into round slices.

Cooking the sour soup:

• Heat a spoonful of oil to fry the shallots. Add the tomatoes and stir-fry for 3 minutes, then add the pineapple and season to taste.
• Pour 2–3 bowls of water into the pot, bring to a boil, add the tamarind juice, and cook for another 10 minutes.
• Add the okra and cook for 5 minutes.
• Finally, add the tofu and jute leaves, simmer on low heat, adjust the seasoning to your liking, then turn off the heat.

Ingredients:

• 250g chopped kimchi
• 2 blocks of tofu, cut into small cubes
• Chopped mushrooms (shiitake, oyster mushrooms, etc.)
• Vegetable broth (carrot, radish, jicama, etc.)
• 2 tablespoons olive oil
• Sesame seeds
• Chopped green onions
• 2 garlic cloves, minced
• 1 teaspoon brown sugar
• Sea salt
• 1 egg
• 1 tablespoon Korean chili powder (adjust to taste)

Instructions:

• Step 1: Heat the olive oil in a pot, then add the sesame seeds. Once they release their aroma and turn golden, add the kimchi and stir-fry for about 4 minutes.
• Step 2: Add the chopped mushrooms, chili powder, green onions, and garlic, and stir everything together.
• Step 3: Pour in about 750ml of vegetable broth. Bring to a boil over medium heat.
• Step 4: Once the broth boils, add the sugar and salt to taste. Then, add the tofu and gently stir to avoid breaking it. Simmer for another 15 minutes on low heat, then turn off the heat. Add an egg to the soup if you like!

Ingredients:

• Green papaya: 200g
• Straw mushrooms: 70g
• Carrot: 50g
• Onions, seasoning powder, salt, cooking oil.

Directions:

• Peel the papaya, slice it in half, remove the seeds, and cut it into 2cm thick slices, then halve them. Cut the carrot into flower shapes and slice them 1cm thick. Trim the stems of the mushrooms, rinse them lightly, and soak them in salted water for 15 minutes to eliminate any odor. Drain the mushrooms.
• Heat a pot and add 1 tablespoon of cooking oil. Sauté the sliced onions until fragrant, then add the papaya and stir-fry for about 2 minutes with ½ teaspoon of salt. Next, pour in 700ml of water and simmer the papaya for 20 minutes.
• Once the papaya is tender, add the carrots and mushrooms and simmer for another 10 minutes. Finally, stir in 1 tablespoon of seasoning powder, mix well, and turn off the heat.

Ingredients:

• 200g vegetarian pork.
• 5 cabbage leaves.
• 5 pieces of tofu.
• 10 stalks of spring onions.
• 2 teaspoons of seasoning powder.
• ½ teaspoon of salt.
• 1 teaspoon of pepper.
• A handful of cilantro.

Directions:

• Soak the vegetarian pork until soft, then shred it. Press the tofu in a cloth to remove excess water. Mix the shredded pork and tofu, and season with seasoning powder, salt, and pepper to taste. Lightly cook the cabbage leaves, then cut them into squares. Briefly blanch the spring onions in hot water, then set aside.
• Arrange the cabbage leaves, place the pork and tofu mixture in the center, and roll them up. Tie the rolls with spring onions. Bring 1 liter of water to a boil, add the cabbage rolls, and cook until they are tender. Season with seasoning powder and salt to taste. Turn off the heat, serve the soup in bowls, and garnish with pepper and cilantro.
• Be careful not to overcook the cabbage leaves as they will be cooked again. For a richer broth, use vegetable stock made from boiling root vegetables like radish and carrots.