The vegetarian recipe for Spicy Seaweed Noodle Soup:

servings – 4


  • 1 kg wheat noodles/生面 saang mein (blanch in boiling water and drain)
  • 100 g pickled mustard tuber/zha cai (slice, soak in water for 15 minutes and drain)
  • 20 g seaweed sheet
  • 8 bean curd puffs (cut in half)
  • 150 g oyster mushrooms
  • 300 g water spinach (take the leaves, blanch in boiling water and drain)
  • 300 g bean sprouts (blanch in boiling water and drain)
  • 2.5 liter water
  • 100 g vegetarian fish/素食乌柳宜 su shi wu liu yu (slice, pan-fry until fragrant and drain)
  • 2 tbsp vegetable oil


  • 20 g vegetarian belacan
  • 1 tbsp chili powder
  • 3 tbsp soy sauce
  • 1 tsp vegetarian seasoning


  1. Heat oil, add vegetarian belacan and saute until fragrant; add chili powder and saute until fragrant; then put the spicy mixture in a pot.
  2. Add pickled mustard tuber and water; cook for 30 minutes.
  3. Add bean curd puffs and seaweed; cook for 10 minutes.
  4. Add oyster mushrooms, soy sauce and vegetarian seasoning; cook for another 5 minutes.
  5. Turn off the heat.
  6. Then, place wheat noodles, water spinach, bean sprouts and vegetarian fish slices in soup bowls; scoop out the soup and gently pour over.
  7. Serve with Vegetarian Belacan Chili Paste.