Taiwanese Tomato Noodle Soup with Yuba

28th August 2015

This month’s Taiwanese recipe available exclusively in our August 31st newsletter is Taiwanese Tomato Noodle Soup with Yuba. It’s good, down to earth, local Taiwanese cooking made simply and full of fresh tomato flavors.

This brothy noodle soup is inspired by my childhood and recent visits to vegetarian restaurants in Taichung, Taiwan. It’s a dish that I struggle to find outside of Taiwan, but whenever I return home to Taichung I enjoy the straightforward – slightly sweet, acidic and savory – flavors of the tomato broth served over fresh noodles. The soup is finished with yuba (also known as bean curd sheets) and fresh greens for added flavor and texture. In households, and some restaurants, egg is used in place of yuba or sometimes in addition to it.

Vegan Taiwanese tomato noodle soup with yuba and scallions

Similar dishes are made in China. There’s the Tomato Egg Drop Soup and a stir-fried tomato and scrambled egg dish with similar flavors but lacking the brothy soup structure. In Taiwan, tomato and yuba form a frequent partnership in place of tomato and egg at most vegetarian restaurants. Stir-fried tomato and yuba can be found in many a buffet across Taiwan, while tomato noodle soup is also a popular option at smaller, local establishments.

Vegan Taiwanese-style Tomato Noodle Soup with Yuba, Scallion and Napa Cabbage

This vegan Taiwanese Tomato Noodle Soup with Yuba recipe is the third in our series of Taiwanese recipes that will be available exclusively to our newsletter subscribers. This recipe will be available in our August 31st newsletter. If you missed our Mantou & Scallion Steamed Buns recipes from our July 31st newsletter, they will be included in our upcoming August 31st newsletter.

Vegan Taiwanese tomato noodle soup with yuba or bean curd

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