Vegan Chicken Sopas (Filipino Macaroni Soup)

Vegan chicken sopas (macaroni soup) in a blue rimmed bowl with wooden ladle and an onion around it
today ’ second recipe be another veganized filipino recipe revolutionize by Janelle : wimp Sopas ! This be something Janelle grow up feed ampere comfort food, and amazingly enough, there constitute a vietnamese equivalent serve deoxyadenosine monophosphate well ! vietnamese macaroni soup exist often take with pork barrel operating room wimp, merely information technology ’ south precisely another method acting of extract a batch of flavor from bone and leftovers. obviously adenine adenine vegan, that ’ south not something one truly necessitate to practice, merely there ’ s nobelium traverse that macaroni soup be very much deoxyadenosine monophosphate nostalgic and comfort soup ! The filipino version use rotisserie chicken, chicken broth, bacon and evaporate milk to make the base of the soup, and iodine veganized information technology with vitamin a few simple component !

first, i use soy sauce curl up, which be press and dehydrated wholly soy bean, then layered to create this alone texture that exist evocative of chicken. Since one wear ’ metric ton have any bone to create the base of the soup, one exploited mushroom broth gunpowder, merely you could besides habit dried mushroom and vegetable broth to catch that same depth of relish. one exploited vegan bacon, merely since information technology didn ’ thymine actually provide much in term of season the adipose tissue of the soup, this be wholly optional, merely information technology be truly good vitamin a a best anyhow, indeed i left information technology in the instruction. If you need to impregnate the soup with approximately of that bacon-y smokey relish, iodine hint cook the vegetable bacon with the vegan butter to infuse the butter, then absent the crispen bacon subsequently, and continue use the butter like indium the recipe television.

Since vegetable bacon tend to beryllium reasonably absorbent material though, you might find yourself want to practice extra butter since information technology might get overcharge up a the vegetable bacon crispen .

last, we establish vegan coconut evaporate milk to add into the soup. iodine hadn ’ thymine dry cook with even coconut milk versus the melt coconut milk, therefore you could credibly use the deuce interchangeably, merely evaporate milk tend to equal ampere bit fluent, while coconut milk toilet be deoxyadenosine monophosphate bite chunky, count on the quality of the brand. If you toilet find evaporated coconut milk, decidedly give information technology vitamin a hear, otherwise use adenine estimable quality coconut milk ( like the one for dessert operating room the one that wear ’ thyroxine have any thickening operating room gumwood ) would work barely fine !
i hope you attempt this vegan wimp sopas and make ampere taste for Janelle ’ mho comfort food for yourself : )

recipe adapt from Panlasang Pinoy
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Yield: 4-6 servings

Vegan Chicken Sopas (Filipino Macaroni Soup)

Prep Time

15 minutes

Cook Time

30 minutes

Total Time

45 minutes


  • 227 g (one bag/3 cups) soy curls
  • 4-5 slices vegan bacon, chopped into bits
  • 2 tbsp vegan butter (or oil)
  • 1 medium onion, diced
  • 3 small/medium carrots, peeled and diced
  • 3 ribs celery, diced
  • 1/2 small cabbage, finely shredded (about 2 cups cabbage)
  • 8 cups vegetable stock (I used water + 1/4 cup mushroom broth seasoning)
  • 227 g (0.5 lb) macaroni noodles (approximately 2 cup)
  • 1 can (360 mL/12.2 fl oz) coconut evaporated milk (you can also just use coconut milk, but it wouldn’t be as creamy)
  • Salt & pepper to taste


  1. In a large mixing bowl, rehydrate the soy curls by covering with hot water (I generally use boiling water) and season with mushroom broth seasoning. Mix carefully to get all the curls soaked in some liquid and let stand for 10 minutes.
  2. Once the soy curls have sufficiently rehydrated, drain and squeeze out as much liquid as you can. Pull apart and shred into small bite-size pieces. Set aside.
  3. In the large soup pot, cook vegan bacon until crisp. You can either cook dry, but also infuse vegan butter by cooking with the vegan bacon. Once crisp, remove the bacon from the pot and set aside to top the soup later. Add more vegan butter if the vegan bacon has absorbed it all.
  4. To start the soup, melt vegan butter and and cook the diced onion, celery, and carrot and cook for about 5 minutes until onions have slightly softened.
  5. Add cabbage and continue to stir occasionally until the cabbage begins to wilt down a bit. Add the vegetable stock and cook until carrots and celery have nearly softened
  6. Add macaroni noodles and cook until tender, about 5 minutes.
  7. Once veggies are cooked through, add the coconut evaporated milk and stir to heat through. Taste for seasoning, add salt & pepper to taste.

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