Chewy Cassava Noodle Soup: A Vegetarian Delight

Updated at: 19/02/2025

Dive into a culinary adventure with this vibrant and surprisingly satisfying Chewy Cassava Noodle Soup, a vegetarian delight perfect for a cozy evening or a light, flavorful lunch. Cassava, a root vegetable often overlooked, takes center stage, transforming into delightfully chewy noodles that absorb the rich, savory broth. This recipe showcases the versatility of cassava, offering a unique and healthy alternative to traditional pasta or rice noodles. Expect a symphony of flavors, expertly balanced with fresh herbs and aromatic spices. The subtle sweetness of the cassava complements the savory broth beautifully, creating a harmonious and unforgettable taste experience.

This recipe is incredibly adaptable; feel free to experiment with your favorite vegetables and spices to personalize this already delicious soup. Ready to create this comforting and flavorful masterpiece? Let's embark on the step-by-step process to make your own Chewy Cassava Noodle Soup!

Tools Needed

  • Grater
  • Steamer
  • Pot
  • Pan
  • Large Bowl
  • Banana leaves (or wax paper/aluminum foil)

Ingredients

  • Cassava
  • White Tofu
  • Vegetarian Crab
  • Baby Corn
  • Carrots
  • White Radish
  • Pickled Radish
  • Straw Mushrooms
  • Coriander Stalks
  • Green Onions
  • Rice Flour: 50g
  • Coriander
  • Bean Sprouts
  • Cabbage
  • Lettuce
  • Sugar
  • Salt
  • Vegetarian Seasoning
  • Vegetarian Fish Sauce
  • Cooking Oil
  • Fresh Coconut Water: 2 liters

Step-by-Step Instructions

Step 1. Prepare the Ingredients and Noodle Dough

  • Grate the cassava until smooth and soft. (Remove inner threads and peel skin)
  • Soak pickled radish to remove saltiness. Combine carrots, white radish, baby corn, and pickled radish with 1/2 tsp salt and cook for 20 minutes to release their juices.
  • Cut tofu into bite-sized pieces. Slice straw mushrooms to prevent a watery texture when cooked.
  • Mix grated cassava flour and rice flour (or tapioca starch) until a sticky, supple dough forms.
Grate the cassava until smooth and soft. (Remove inner threads and peel skin)Prepare the vegetables: Soak pickled radish to remove saltiness. Combine carrots, white radish, baby corn, and pickled radish with 1/2 tsp salt and cook for 20 minutes to release their juices.Prepare the tofu and mushrooms: Cut tofu into bite-sized pieces. Slice straw mushrooms to prevent a watery texture when cooked.Prepare the cassava flour dough: Mix grated cassava flour and rice flour (or tapioca starch) until a sticky, supple dough forms.
Prepare the Ingredients and Noodle Dough

Step 2. Cook the Vegetables and Tofu

  • Stir-fry coriander, green beans, straw mushrooms, vegetarian crab, and tofu until fragrant. Add vegetarian fish sauce and cook for another 5 minutes until ingredients are dry and firm.
  • Add the cooked vegetables, tofu, and mushrooms. Season with sugar and vegetarian seasoning to taste. Simmer for 5 minutes, skimming off foam.
Stir-fry coriander, green beans, straw mushrooms, vegetarian crab, and tofu until fragrant. Add vegetarian fish sauce and cook for another 5 minutes until ingredients are dry and firm.Combine the stir-fried ingredients and vegetable broth (coconut water): Add the cooked vegetables, tofu, and mushrooms. Season with sugar and vegetarian seasoning to taste. Simmer for 5 minutes, skimming off foam.
Cook the Vegetables and Tofu

Step 3. Make and Cook the Cassava Noodles

  • Press the dough thinly onto banana leaves (or wax paper/foil) and steam for about 5 minutes until translucent.
  • Cut the steamed cassava dough into noodles.
  • Add the cassava noodles to the soup and cook for another 5 minutes until the noodles are tender and flavorful.
Steam the cassava dough: Press the dough thinly onto banana leaves (or wax paper/foil) and steam for about 5 minutes until translucent.Cut the steamed cassava dough into noodles.Add the cassava noodles to the soup and cook for another 5 minutes until the noodles are tender and flavorful.
Make and Cook the Cassava Noodles

Step 4. Serve the Chewy Cassava Noodle Soup

  • Serve the noodle soup with blanched bean sprouts and shredded cabbage. Garnish with coriander, ground pepper, and satay. Serve with chili sauce, soy sauce, or a chili-lemon-salt mixture for dipping.
Serve the noodle soup with blanched bean sprouts and shredded cabbage. Garnish with coriander, ground pepper, and satay. Serve with chili sauce, soy sauce, or a chili-lemon-salt mixture for dipping.
Serve the Chewy Cassava Noodle Soup

Read more: Vietnamese Sweet & Sour Fish Soup: A Delicious Comfort Food Recipe

Tips

  • For chewier noodles, use tapioca starch instead of rice flour.
  • If you don't have banana leaves, use wax paper or aluminum foil for steaming.
  • Not all cassava is ideal. To remove strong smells and bland taste from cassava, rinse thoroughly after grating, using a cloth bag in a basin of water.

Nutrition

  • Calories: approximately 600-800
  • Fat: 15-25g
  • Carbs: 100-130g
  • Protein: 20-30g

FAQs

1. Can I use pre-made cassava noodles?

Yes! While making your own noodles is rewarding, using pre-made cassava noodles will significantly shorten the prep time. Just be sure to follow the package instructions for cooking.

2. What if I don't have all the listed vegetables?

No problem! This recipe is very adaptable. Feel free to substitute with your favorite vegetables. Mushrooms, spinach, or bok choy would be great additions.

3. Can I make this soup ahead of time?

Yes, this soup tastes even better the next day! Store it in an airtight container in the refrigerator for up to 3 days. Reheat gently before serving.


This Chewy Cassava Noodle Soup is a testament to the surprising versatility of cassava, offering a unique and delicious vegetarian meal. Enjoy the satisfying chewiness of the noodles and the comforting warmth of the flavorful broth. So grab your ingredients and embark on this culinary adventure – your taste buds will thank you!