Ohn No Khauk Swe - Vegan Version

Ohn No Khauk Swe is a delicious noodle soup from the Burmese cuisine and I have shared here the vegan version. Chicken, slices of egg, and egg noodles are used to make these. Fish sauce is also used in the traditional version and I have omitted it in this recipe. I have used potatoes to substitute chicken and used eggless noodles. 

Potatoes are cooked in coconut milk and this soup is served over noodles. This dish pretty similar to sodhi which we make with a mix of veggies and serve with Idiyappam. There is a slight difference in the preparation of the soup or curry base when compared to our traditional sodhi but very similar flavor wise. This is one noodle soup which we make often. In Ohn no khauk swe gram flour is used to thicken the soup. Corn starch or rice flour can be used too. If you like the consistency of the soup, this can be skipped too. 

In this vegan version, I have used tofu for egg slices. Silken tofu is sautéed with a pinch of turmeric. Alternatively, firm tofu block can be sautéed crisp on both sides and sliced into thin strips which can be served along with this noodle soup. When serving the portion of the soupy curry and noodles can be adjusted according to preference. Crispy noodles on top gives a texture bite. It can be made by frying some cooked noodles for a couple of minutes. Or store bought crisps can be used too.

I have chosen the theme A-Z Noodles from Around the World for Blogging Marathon and this post is part of the theme. We share recipes for three days a week and for four days. It's been a fun food journey  and here is a quick link to the noodle recipes I shared during this journey. 

A - Angel Hair Pomodoro

B - Bibim Guksu

C - Chow Mein Noodles

D - Dan Dan Noodles - Vegan Sichuan Noodles

E - Egyptian Kushari

F - Fideua

G - Glass Noodle Stir-Fry - Korean Japchae

H - Haluski

I - Idiyappam

J - Jajangmyeon Vegan Version

K - Kongguksu

L - Laphing - Tibetan Yellow Laphing

M - Mee Goreng

N - Nan Gyi Thoke

Ingredients

Serves 4 to 6

Noodles - 150 to 250g

For the soup: 

Potatoes - 3 cups, peeled, 1-in cubes

Salt - 1 and 3/4 tsp

Water - 3.5 cups

Coconut milk - 1 14-oz can

Turmeric - 1 tsp

Red chili powder - 2 tsp

Oil - 2 tbsp

Onions - 1.5 cups, sliced

Garlic - 2 tbsp, chopped

Ginger - 1 tbsp, chopped

Soy sauce - 2 tbsp

Garbanzo flour - 1 tbsp

Water - 1/4 cup

For tofu:

Tofu - 6-oz, silken

Oil - 1 tsp

Turmeric - a pinch

Garnish

Fried noodle sticks

Cilantro - 1/4 cup

Sliced green onions

A couple of onion slices

Method

Cook the noodles according to package directions and set aside.

Crush the ginger and garlic in mortar and pestle and set aside. It can be pulsed in a blender too.

Add the crushed ginger-garlic to potato cubes in a bowl Add soy sauce and mix. Set aside.

Heat oil in a cast iron pan on a medium flame. Add the onions and sauté for 3-4 minutes till it becomes translucent. Add the red chili powder and fry for a minute.

Add the potato mixture and sauté for 5 minutes. Add salt, water, and coconut milk. Stir and cover. Cook for about 20 minutes till the potatoes are tender.

In the mean time, add the tofu pieces to a pan on medium flame with a tsp of oil and a pinch of turmeric. Sauté for 3-5 minutes. Set aside.

Mix garbanzo flour in water without lumps. Add it to the simmering soup. Simmer for 2-3 minutes. 

Switch off the flame. Sprinkle cilantro.

To assemble: In a bowl, ladle the curry soup. Add mounds of noodle. Add tofu pieces. Garnish with fried noodle sticks, cilantro, green onions, and slices of onions. Serve immediately.