Description
This vibrant and comforting Vegetarian Dan Dan Noodle Soup is a delightful twist on the classic Sichuan dish, featuring rice stick noodles in a flavorful, savory broth enriched with sesame paste, chili bean sauce, and a medley of fresh vegetables. Easy to prepare in just 15 minutes, this soup delivers a perfect balance of spicy, tangy, and nutty flavors, making it a nourishing and satisfying meal for four.
Ingredients
Scale
Noodles and Broth
- 400 g dried rice stick noodles
- 4 cups (32 oz/1 litre) vegetable or chicken stock (broth)
- 5 cups water
Stock Sauce
- 3 large garlic cloves, minced
- 2 tsp minced ginger
- 2 tsp sugar
- 3 tbsp soy sauce
- 2 tsp cornflour (corn starch)
- 2 Tbsp sesame paste or tahini
- 4 tbsp black vinegar
- 2 tsp chilli bean sauce (or substitute with another chili paste or sauce, adjust to taste)
- 1 1/2 tsp sesame oil
Vegetables & Garnishes
- 2 medium carrots, peeled and sliced diagonally
- 4 bok choy
- 2 cups broccoli florets
- 1 1/2 cups bean sprouts
- 1 scallion/shallot, chopped
Instructions
- Prepare the stock: Combine the vegetable or chicken stock and water in a large pot and bring it to a boil over medium-high heat.
- Make the stock sauce and prep vegetables: While the stock is heating, mix minced garlic, ginger, sugar, soy sauce, cornflour, sesame paste, black vinegar, chili bean sauce, and sesame oil together in a small bowl until smooth. Cut all vegetables into bite-size pieces.
- Add stock sauce to the broth: Once the stock boils, stir in the prepared stock sauce well, ensuring the cornflour dissolves completely to thicken the soup slightly. Adjust seasoning if needed.
- Cook noodles and vegetables: Add the dried rice stick noodles into the boiling stock. After 1 minute, add sliced carrots and broccoli florets. Cook for another minute, then remove the pot from heat and stir in the bok choy stems.
- Assemble the bowls: Divide the cooked noodles and vegetables evenly among four serving bowls. Top each bowl with the bok choy leaves and bean sprouts.
- Serve the soup: Ladle the hot broth over the noodles and vegetables in each bowl. Garnish with chopped scallion or shallot.
- Add optional heat: If desired, drizzle with chili oil and add more chili paste to taste for extra spice and heat.
Notes
- Use dried rice stick noodles for authentic texture; fresh rice noodles can be substituted but adjust cooking time accordingly.
- Black vinegar adds a subtle tang that balances the richness of the sesame paste; balsamic vinegar can substitute but flavor will vary.
- Chilli bean sauce (doubanjiang) is a key Sichuan ingredient; substitute with your favorite chili paste or sauce but adjust the quantity to control spiciness.
- For a vegan version, use vegetable stock and ensure the chili paste used is plant-based.
- To reduce sodium, use low-sodium soy sauce and adjust seasoning to taste.
- Vegetable selection can be varied based on seasonal availability or preference.
