Description
This Vegetarian Dan Dan Noodle Soup is a quick, flavorful, and comforting meal that combines a creamy sesame broth with spicy, tangy, and savory notes. Packed with noodles, fresh vegetables, and a rich sesame-chili base, it’s ready in just 15 minutes for a satisfying, wholesome dish.
Ingredients
400 g dried rice stick noodles
Stock
4 cups (1 litre) vegetable or chicken stock
5 cups water
3 large garlic cloves, minced
2 tsp minced ginger
2 tsp sugar
Stock Sauce
3 tbsp soy sauce
2 tsp cornflour / corn starch
2 tbsp sesame paste or tahini
4 tbsp black vinegar
2 tsp chili bean sauce (or to taste)
1 1/2 tsp sesame oil
Toppings
2 medium carrots, peeled and sliced diagonally
4 bok choy
2 cups broccoli florets
Garnish
1 1/2 cups bean sprouts
1 scallion / shallot, chopped
Instructions
- Combine all stock ingredients in a large pot and bring to a boil over medium-high heat.
- In a small bowl, mix all stock sauce ingredients until smooth. Prepare the vegetables, cutting them into bite-sized pieces.
- Once the stock is boiling, stir in the stock sauce until fully dissolved. Taste and adjust seasoning as needed with extra soy sauce or chili.
- Add the rice stick noodles directly into the boiling stock. After one minute, add the carrots and broccoli. Cook together for another minute.
- Remove from heat and stir in the bok choy stems, allowing the residual heat to soften them.
- Divide noodles and vegetables between bowls. Top each with bok choy leaves and bean sprouts.
- Ladle the hot soup over the noodles and vegetables, then garnish with chopped scallions. Add chili oil or extra chili paste if desired.
Notes
Use peanut butter instead of sesame paste for a nuttier flavor.
For a vegan version, ensure the chili bean sauce is plant-based and use vegetable stock.
Top with crispy tofu or a soft-boiled egg for extra protein.
Substitute black vinegar with rice or cider vinegar if unavailable.
Store broth separately from noodles and vegetables to prevent sogginess when reheating.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Soup
- Method: Boiling
- Cuisine: Chinese
Nutrition
- Serving Size: 1 bowl
- Calories: 370
- Sugar: 6g
- Sodium: 980mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 4g
- Protein: 10g
- Cholesterol: 0mg
