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A bowl of yellow vegan mi quang noodles topped with grilled tofu and soy curl, fresh herbs, chopped peanuts, red chili slices, a halved vegan boiled egg, and crispy crackers, served on a rustic wooden table.
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5 from 1 vote

Vegan Mi Quang Recipe

Golden noodles get dunked in a shallow splash of tamari and turmeric broth, topped with juicy glazed soy curl chunklets, crispy-edged tofu shards, herb chaos, roasted peanuts, and one very confident black sesame cracker just... perched there looking awfully handsome.
Prep Time15 minutes
Cook Time45 minutes
Soaking Time:10 minutes
Total Time1 hour 10 minutes
Course: Noodles
Cuisine: Vietnamese
Diet: Gluten Free, Vegan, Vegetarian
Servings: 5 Large Servings
Calories: 559kcal
Author: Adam Sobel

Equipment

Ingredients

For the Broth:

  • 1 ½ cups onion diced
  • 1 cup carrots diced
  • 1 cup celery diced
  • 1 tablespoon garlic sliced
  • 1 tablespoon fresh turmeric grated (or use half as much turmeric powder)
  • 16 cups water
  • 5 teaspoons sugar
  • 4 teaspoons tamari or to taste
  • 2 tablespoons lime juice

For the Soy Curls and Tofu:

  • 1 cup soy curls
  • 1 cup hot broth from this recipe
  • 4 teaspoons canola oil vegetable oil, or sunflower oil
  • 7 oz. Extra firm tofu pressed, and hand torn into bite size pieces
  • 2 tablespoons kecap manis
  • 2 tablespoons sriracha
  • 2 teaspoons tamari

For the Noodles and Toppings:

Instructions

  • Mix together the onion, carrots, celery, garlic, turmeric, water, sugar, and tamari in a large stockpot. Bring to a boil over high heat and then decrease to a steady simmer for 45 minutes.
  • Strain the broth through a fine-mesh sieve and return the clear broth to the pot.
  • Squeeze the lime juice into the stock which will activate the turmeric, turning the stock a more bright golden color.
  • Place the soy curls in a heatproof bowl. Pour 1 cup of the hot broth you just made over them and let stand for 10 minutes. Drain well.
  • Warm the oil for the soy curls and tofu in a wide pan over medium heat. After 90 seconds when the oil is hot, add the drained torn tofu pieces. Stir-fry for 4 minutes over medium heat and then add the drained soy curls, continuing to sauté for 4-5 minutes until the tofu and soy curls are lightly browned all around.
  • Add the kecap manis, sriracha, and tamari. Continue stir-frying for 2 minutes so that the sauce absorbs and caramelizes on the surface of the soy curls and tofu pieces.
  • Cook the turmeric noodles according to package directions. Rinse under cold water and drain well.
  • Distribute the cooked noodles among serving bowls. Divide the shredded cabbage into the bowls on one side of the noodles. Ladle broth over the noodles, then add the soy curls and tofu. Serve with vegan hard-boiled egg halves if using, tapioca crackers, roasted peanuts, Vietnamese coriander, mint, cilantro, and sliced chilies.

Notes

🥋 Yummier than tearing phone books in half:
Tear the tofu instead of cubing it. Those rough edges hold sauce far better and give you a texture that stays closer to actual meat.
🚨 SVU (Sauce Victims Unit)
Start with the noodles, then stack everything else with intention so nothing softens too fast. The shallow broth works best when the bowl stays neatly organized instead of accidentally cooking and wilting your herbs and garnishes.

Nutrition

Calories: 559kcal | Carbohydrates: 76g | Protein: 26g | Fat: 17g | Saturated Fat: 4g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 7g | Trans Fat: 0.02g | Cholesterol: 298mg | Sodium: 1139mg | Potassium: 648mg | Fiber: 6g | Sugar: 15g | Vitamin A: 5096IU | Vitamin C: 22mg | Calcium: 186mg | Iron: 4mg