Chap Chye

0/4

Work top to bottom — prep ahead while timers run

Gather everything first, then follow the steps

Protein· 1

  • 25 g tofu puffs (halved)25g

Carbs· 1

  • 30 g glass noodles (soaked)30g

Vegetables· 4

  • 100 g cabbage (chopped)100g
  • 40 g carrot (sliced)40g
  • 12 g dried shiitake (soaked, sliced)12g
  • 8 g garlic (minced)8g

Sauces· 1

  • 12 g taucheo (1 tbsp, lightly mashed)12g

Spices· 2

  • pinch of white pepper(staple)1g
  • pinch of salt (to taste)(staple)1g

Fats & oils· 1

  • 5 g cooking oil (1 tsp)5g

  1. Soak the dried shiitake and glass noodles separately in warm water until soft; keep the mushroom soaking water as stock. Slice the mushrooms and snip the noodles to a bite-friendly length.

    Why? The mushroom soaking water is this pot's umami source — with no meat stock in a vegan dish, that natural savouriness stands in for chicken cubes and MSG, so don't waste a drop.

    Tip: Don't over-soak the glass noodles — just until pliable, or they turn mushy in the pot.

    Next up:Heat 1 tsp oil in a non-stick pan, fry the garlic until fragrant over medium heat, then add the mashed taucheo and stir 30 sec to release its aroma.

  2. Heat 1 tsp oil in a non-stick pan, fry the garlic until fragrant over medium heat, then add the mashed taucheo and stir 30 sec to release its aroma.

    Why? Taucheo is fermented soybean paste — deeply salty-savoury, so one tablespoon sets the flavour for the whole pot. Using it instead of lots of salt and oil keeps both the sodium and the calories in check.
    Watch out: Taucheo is salty on its own — fry it first, taste, and only add salt at the end if needed.

    Next up:Add the mushrooms, carrot and cabbage, stir-fry 1 min, then pour in the mushroom stock topped up with a little water to just cover the veg; cover and braise over low heat for 8 min.

  3. 8 min · hands-free

    Add the mushrooms, carrot and cabbage, stir-fry 1 min, then pour in the mushroom stock topped up with a little water to just cover the veg; cover and braise over low heat for 8 min.

    Why? The heart of chap chye is the braise — slow simmering coaxes natural sweetness from the cabbage and softens the carrot, so the vegetables' own sweetness plus the mushroom umami mean you never need to add sugar.
    08:00

    Next up:Add the tofu puffs and glass noodles, sprinkle in white pepper, and braise 3 min more until the noodles drink up the broth; taste and add a little salt only if needed, then serve.

  4. Add the tofu puffs and glass noodles, sprinkle in white pepper, and braise 3 min more until the noodles drink up the broth; taste and add a little salt only if needed, then serve.

    Why? The tofu puffs and glass noodles go in last so they don't fall apart: the puffs soak up the broth like a sponge for satiety, and the near-fat-free noodles give this vegan pot the satisfaction of a noodle dish.

    Tip: Leave more mushroom stock in if you like it brothy — it's satisfying as a warming one-bowl meal on its own.