Recipes for two versions of vegan tom yum soup—the bold and creamy tom yum nam khon, and the clean and clear tom yum nam sai.
This super easy and customizable 10-minute hot and sour soup is a great appetizer that warms you to the core after a cold rainy day.
Loaded with spices, this soup is comforting and delicious. Best paired with a baguette and eaten with your hands and a friend.
Smooth and slippery sweet potato vermicelli in a Sichuan hot and sour chilli oil soup, topped with preserved vegetables and peanuts.
Gelatinous and juicy winter melon; firm and smooth tofu; savoury and chewy Omnimeat balls. The flavour of this soup is clean and subtle.
Vegan khao soi is a comforting chick’un curry noodle soup topped with tofu, crispy fried noodles, and preserved mustard.
Chongqing Xiaomian Noodle is a slippery sluppery soup noodle with a fragrant red chilli soup topped with peanuts and preserved vegetables.
This vegan or ah mee sua or Taiwanese oyster vermicelli with straw mushrooms and tofu rolls is thick, starchy, slurpy, and full of umami.
This Singapore-style vegan chicken curry noodle soup made with DIY seitan and tofu is flavourful, fragrant, warm, and comforting.