A comforting Vietnamese-style wheat noodle soup (mì) with tofu, oyster mushrooms, red capsicum, and fresh lettuce—light, savoury, and naturally sweet from vegetables. Perfect for a balanced breakfast.


📝 Ingredients (Serves 2–3)

Noodles & protein

200–250g egg-free wheat noodles (mì chay)
200g firm tofu (cubed or fried)

Broth base

6 cups water
1 tbsp 🌱 vegan chicken stock powder (for richer flavour)

Vegetables

1 cup oyster mushrooms (torn)
1/2 red capsicum (thinly sliced)
1 cup bok choy or cabbage
1 carrot (sliced thin)
A handful of lettuce (roughly torn)

Aromatics

2 cloves garlic (minced)
1 tsp ginger (sliced)

Seasoning

2 tbsp soy sauce
1 tbsp 🌱 vegan fish sauce (optional)
1 tsp sesame oil
½ tsp white pepper

Toppings

Spring onions
Coriander
Fried shallots
Chili (optional)


👩‍🍳 Instructions

1. Prepare tofu
Pan-fry tofu until golden outside, soft inside
👉 Adds texture and flavour

2. Build the broth
Bring water to a boil
Add garlic, ginger, and vegan chicken stock
Add carrots and oyster mushrooms → simmer 5–7 minutes

3. Cook noodles
Add wheat noodles into the pot
Cook until just tender (3–5 minutes)

4. Add vegetables & tofu
Add bok choy/cabbage and tofu
Add red capsicum and lettuce last → cook 1–2 minutes only

👉 Lettuce should stay slightly fresh and soft, not overcooked

5. Season
Add soy sauce, sesame oil, pepper
Add vegan fish sauce (optional)
Taste and adjust

6. Serve
Pour into bowls
Top with spring onion, coriander, and fried shallots


💡 Tips

✔ Lettuce goes in last → keeps fresh texture
✔ Oyster mushrooms = natural umami boost
✔ Vegan chicken stock → deeper “meaty” flavour
✔ Keep broth light and clear (Vietnamese style)

🌿 Why this version stands out

Balanced texture: chewy noodles + crispy tofu + fresh lettuce
Richer broth from vegan chicken stock
Natural sweetness from capsicum and carrot
Simple, healthy, and very satisfying