About This Dish
Changde Beef Noodles (常德牛肉米粉, Changde Niu Rou Mi Fen) is one of Hunan’s two great noodle traditions and the proud signature of Changde, a city on the western shore of Dongting Lake. The dish is built on a single uncompromising principle: the broth is everything. Fresh round rice noodles are briefly blanched, then drowned in a deep, dark, spice-braised beef broth — one that has simmered for hours with beef bones, brisket, star anise, cassia, fennel, dried chilies, and doubanjiang — until the noodles drink in the flavor and the bowl arrives steaming, fragrant, and rust-red. On top goes sliced, fork-tender braised beef, a slick of chili oil, and a handful of fresh cilantro and scallions.
What separates Changde Beef Noodles from the more famous Changsha rice noodles is its intensity. Changsha noodles favor a lighter, clearer soup and round, thinner noodles; Changde noodles go all-in on a rich, spicy, complexly spiced broth and a thicker, rounder noodle that stands up to it. The broth carries three distinct layers: the deep beefiness from bones and brisket, the warming sweetness of the spice mix (star anise, cassia, fennel, Sichuan peppercorn), and the bright heat from dried Hunan chilies and doubanjiang. A well-made bowl hits all three notes in sequence — first the savory beef, then the aromatic spice warmth, then the slow-building chili fire that lingers on the lips.
In Changde, beef noodles are not a special occasion food — they are breakfast. The city wakes to the smell of simmering broth; noodle stalls open before dawn and serve a constant stream of commuters, students, and laborers through the morning rush. A bowl is meant to be eaten fast and hot, slurped loudly, the broth sipped from the spoon between bites of beef and noodle. The chili oil is added at the table to taste, and the truly devoted ask for niu jin — beef tendon — instead of plain brisket, for its gelatinous, melting texture that thickens the broth further. It is hearty, unapologetic, fuel-for-a-day food, and it is the bowl that defines a Changde morning.
Changde Beef Noodles belongs to the Dongting Lake school of Hunan cuisine, which centers on the wetlands and river towns around Dongting Lake. This school is known for dishes that combine the bounty of the lake — fish, waterfowl, rice — with bold spice and hearty technique. Beef noodles fit perfectly: rice from the lake plains, beef from the surrounding farmland, and a spice profile that is warming, deep, and built to cut through the damp, foggy winters of the lake region.
History & Cultural Background
The story of Changde Beef Noodles is the story of rice noodles themselves arriving in Hunan. Rice noodles (米粉, mi fen) are believed to have traveled south from northern China centuries ago, when migrants fleeing war carried a taste for wheat noodles into rice country and adapted by extruding a dough of ground rice into long, round strands. Hunan’s river towns — Changde, Changsha, and others along the Xiang and Yuan rivers — became centers of noodle craft, each developing its own broth, thickness, and topping style. Changde, sitting where the Yuan River flows into Dongting Lake, gravitated toward a robust beef broth and a thicker, chewier round noodle.
The specific pairing of beef with rice noodles in Changde is often traced to the late Qing Dynasty, when the city was a busy inland port trading rice, tea, and salt. Dockworkers and boatmen needed a filling, cheap, hot breakfast, and beef — tougher, cheaper cuts from working cattle — was the protein they could afford. Long, slow braising turned the cheap beef tender and produced a rich broth; rice noodles were cheap and filling; chili and spice masked any gaminess and warmed cold, damp bodies. The dish was practical survival food before it was a delicacy.
By the 20th century, Changde Beef Noodles had become a point of fierce local pride. Every neighborhood had its favorite stall, and the recipes — especially the spice blend and the broth ratio — were closely guarded family secrets passed from parent to child. After the reforms of the 1980s, Changde noodle masters began opening stalls across Hunan and beyond, and the dish spread nationwide as one of the recognizable faces of Hunan cuisine. Today it is a staple breakfast across the province and a frequent takeaway nationwide, but Changde locals insist the authentic version can only be made with Changde water, Changde rice, and a broth that has simmered since before sunrise.
Ask any Changde local what to order, and many will say niu jin fen — the version topped with braised beef tendon instead of (or alongside) brisket. Tendon, when cooked for hours, breaks down into a gelatinous, melting, almost custard-like texture that thickens the broth and clings to the noodles. It is a texture that divides first-time eaters and converts them. If you see it on the menu, order it.
Key Ingredients
The ingredient list for Changde Beef Noodles falls into three groups: the beef and bones that build the broth, the spice blend that gives it its signature aroma, and the noodles and garnishes that finish the bowl. Each group is essential, but the broth ingredients are where the dish is truly won or lost.
The Beef & Broth Base
- 800 g beef brisket, bone-in if possible
- Beef marrow bones (optional)
- 30 g ginger, sliced
- 1 whole garlic head, halved
- 3 scallions, tied
- Water to cover
The Spice Blend
- 1 whole star anise
- 1 piece cassia bark (3 cm)
- 2 bay leaves
- 1 tsp Sichuan peppercorns
- 1 tsp fennel seeds
- 10 dried Hunan chilies
Toast whole, then tie in cheesecloth for easy removal.
Seasonings
- 3 tbsp doubanjiang (chili bean paste)
- 2 tbsp dark soy sauce
- 1 tbsp light soy sauce
- 1 tbsp cooking wine
- 1 tsp sugar
- Salt to taste
Noodles & Garnish
- 500 g fresh round rice noodles
- Chili oil (la you)
- Fresh cilantro, chopped
- Scallions, chopped
Cooking Essentials
The art of Changde Beef Noodles is 90% broth. The noodles blanch in a minute; the beef slices in seconds. What makes or breaks the bowl is the hours-long simmer that extracts every bit of collagen, fat, and flavor from the beef and bones, and the careful layering of spice that gives the broth its unmistakable aroma. Below are the essentials that take a bowl from good to authentic.
- Blanch the beef and bones. Cover the brisket and bones with cold water, bring to a boil, and skim aggressively for 5 minutes. Remove the beef and rinse it under cold water to wash away every trace of scum. This step is non-negotiable — skipping it leaves a cloudy, muddy broth with an off flavor. The goal is a broth that is deep and clean, where you can taste each spice distinctly.
- Toast and bundle the spices. Dry-toast the whole spices in a pan for 30 seconds until they release their aroma, then tie them in a cheesecloth bag. Toasting wakes up the essential oils; the bag keeps the broth clean and lets you remove the spices when the flavor is right. Never add ground spices directly — they cloud the broth and turn gritty.
- Fry the doubanjiang base. In a little oil in the stockpot, stir-fry the doubanjiang until the oil turns red and fragrant. Add the ginger, garlic, and dried chilies, then the blanched beef. Toss to coat. This frying step is what gives the broth its rusty color and a savory, umami backbone — skipping it leaves the broth pale and one-dimensional.
- Simmer low and long. Add water to cover, the spice bag, the tied scallions, both soy sauces, cooking wine, and sugar. Bring to a boil, then drop to the gentlest simmer — just a few bubbles breaking the surface. Cook, partially covered, for 3–4 hours. Do not boil hard or the broth turns cloudy and the beef turns stringy. The brisket is done when it yields to a fork; the broth is done when it is dark, glossy, and aromatic.
- Blanch, assemble, finish. Blanch the rice noodles in a separate pot of boiling water for just 1–2 minutes — they cook almost instantly. Slice the braised beef against the grain. Ladle the steaming broth over the noodles, add the beef, and finish at the table with chili oil, cilantro, and scallions. The broth must still be at a rolling simmer when it hits the bowl — a lukewarm Changde beef noodle is a tragedy.
- Skipping the blanch — un-blanched bones make a cloudy, muddy broth. Always blanch and rinse.
- Boiling instead of simmering — a hard boil emulsifies the fat and makes the broth greasy and cloudy. Keep it at a whisper-simmer.
- Adding ground spices — they cloud the broth. Use whole spices in a bundle.
- Undercooking the broth — two hours is not enough. The collagen needs at least three to four hours to fully dissolve into the broth.
Changde noodles use fresh round rice noodles (mi fen) that are thicker and chewier than the flat, thin noodles of Changsha. Look for them fresh in Asian markets — they have a soft, pliant, almost elastic texture that dried noodles cannot match. If only dried are available, soak them fully in warm water before blanching, or they will be rubbery in the bowl.
What Makes It Special
What makes Changde Beef Noodles special is their depth — the way a simple bowl of noodles carries layer upon layer of flavor. It is not just noodles and beef in broth; it is a carefully constructed system where every component — the noodles, the beef, the broth, the garnishes — contributes something essential, and the whole is far greater than the sum of its parts. Changde people are proud of their beef noodles, and with good reason: they represent one of the pinnacles of Hunan's noodle culture.
The dish's secret lies in the braised beef (红烧牛肉, hong shao niu rou). Unlike simple beef noodle soups where beef is an afterthought, Changde-style braised beef is a dish in its own right. Chunks of beef shank are slowly braised for hours with a complex blend of spices — star anise, cinnamon, Sichuan peppercorn, dried chilies, fermented bean paste — until the meat is meltingly tender and the sauce is dark, glossy, and intensely flavored. This beef, with its rich braising sauce, is spooned over rice noodles, turning a simple bowl of noodles into something luxurious and deeply satisfying.
Changde Beef Noodles also occupy a unique place in Hunan food culture as the ultimate breakfast food. In Changde, the day does not start properly without a bowl. People line up at noodle shops from 6 a.m. onward, and the best shops run out by mid-morning. The ritual of going for noodles — seeing the same people every day, knowing exactly how you like yours, the steam rising from the bowl on a cold morning — is woven into the fabric of the city. It is not just food; it is community, tradition, and identity, all in one bowl.
Flavor Profile
The flavor of Changde Beef Noodles is rich, complex, and deeply satisfying — a symphony of savory, spicy, and aromatic notes.
Savory-Umami (鲜, xian): The dominant flavor is savory depth from the slow-braised beef and its sauce. The beef shank, braised for hours with bones and spices, develops an intense meaty flavor that is both concentrated and round. The braising sauce, reduced until it is thick and glossy, carries this flavor and delivers it to every strand of noodle. This is the "xian" of the dish — the fundamental savoriness that makes it so satisfying. It is not a bright, fresh savoriness like fish or chicken; it is a dark, deep, cooked savoriness that can only come from long, slow braising.
Spicy Heat (辣, la): Dried red chilies and chili bean paste (doubanjiang) provide warm, layered heat that runs through both the beef and the broth. The heat is not sharp or aggressive — it is deep and rounded, having been mellowed by hours of braising. It builds gradually, starting as a warm glow in the back of the throat and spreading outward. The spice level is medium — noticeable but not overwhelming — and it is perfectly balanced by the richness of the beef and the starchiness of the noodles. Most noodle shops offer a chili oil on the side for those who want more heat.
Spice-Aromatic (香, xiang): The braised beef is seasoned with a complex blend of Chinese spices: star anise, cinnamon, Sichuan peppercorn, bay leaf, and sometimes cardamom, fennel, or cloves. These spices add warm, aromatic depth that gives the dish its characteristic "hong shao" (red-braised) flavor. The spices are not dominant — you would not necessarily pick out each one individually — but they work together to create a warm, inviting aroma and a subtle complexity that makes you want to keep eating.
Fermented Depth: Fermented broad bean paste (doubanjiang) is a key ingredient in the braising sauce. It adds salty umami depth and a subtle fermented complexity that cannot be achieved with soy sauce alone. The fermentation adds a savory depth that is different from — and more complex than — simple saltiness. It is this fermented element, along with the spices, that gives Changde beef its distinctive character and sets it apart from other beef noodle styles.
Texture: Texturally, the dish is all about contrast. The rice noodles are soft and slippery, with a gentle chew. The beef is tender and yielding, almost melting, with occasional bits of tendon that add gelatinous richness. The broth is warm and comforting, with a slight oiliness from the braising sauce. And the garnishes — pickled vegetables, fresh cilantro, scallion, peanuts — add crispness, brightness, and crunch. Every spoonful has a different combination of textures, making each bite interesting and satisfying.
Regional Variations
The dish takes different forms across Hunan's diverse culinary regions. Understanding these variations reveals the richness of Hunan cuisine.
The original and most famous version: thick round rice noodles (米线, mixian) topped with slow-braised beef shank in a dark, spicy soy-based sauce, served in a rich beef bone broth. Garnished with pickled mustard greens, cilantro, scallion, and crushed peanuts. The beef is the star — tender, flavorful, and generously portioned. Changde locals insist that the real thing can only be found in Changde itself, and that versions elsewhere are pale imitations.
Changsha has its own rice noodle tradition (长沙米粉), which is different from Changde's. Changsha noodles are typically flat rather than round, and the toppings (called "碼子, ma zi") are more varied — everything from pork to beef to offal to vegetables. Changsha beef noodles tend to have a lighter, clearer broth and less heavily seasoned beef. The Changsha style is more about the noodle itself and the variety of toppings, while the Changde style is more about the depth of the beef.
Guilin rice noodles (桂林米粉), from neighboring Guangxi, are another famous rice noodle style. Guilin noodles are often served "dry" (without broth) with a thick sauce, or in a lighter pork-based broth. They often include different toppings like fried peanuts, sour bamboo shoots, and roast pork. The Guilin style is known for its sour flavors and crispy toppings, while the Changde style is known for its rich, spicy braised beef.
Taiwanese beef noodle soup (台湾牛肉面) is another famous beef noodle tradition, but it is quite different from Changde's version. Taiwanese beef noodles use wheat noodles rather than rice noodles, and the broth is often clear or slightly reddened with chili oil rather than dark and soy-based. The Taiwanese version tends to be lighter and cleaner-tasting, while the Changde version is darker, richer, and more intensely flavored.
Pro Tips & Common Mistakes
These tips from experienced Hunan cooks will help you avoid common pitfalls and achieve restaurant-quality results at home.
Beef shank (牛腱子, niu jian zi) is the classic choice for braised beef noodles. It has a good balance of meat, tendon, and fat, and when braised slowly, it becomes meltingly tender while still holding its shape. The tendon adds a wonderful gelatinous richness. Look for shank with a good amount of marbling and a visible tendon running through it. If shank is unavailable, chuck or brisket can work, but the texture will be different.
Before braising, blanch the beef in boiling water for 5-10 minutes, then rinse thoroughly. This removes impurities and blood from the surface of the meat, resulting in a cleaner, clearer braising liquid. It is a small step that makes a noticeable difference. Do not skip it — cloudy, murky broth is not appealing, and the impurities can make the sauce taste off.
The beef needs to braise at a gentle simmer for at least 2-3 hours, and preferably longer. A rolling boil will make the meat tough and stringy; a gentle simmer will break down the connective tissue and make it meltingly tender. The ideal temperature is around 90-95°C (194-203°F) — small bubbles rising occasionally, not a violent boil. If you have a slow cooker or a pressure cooker, these work great too.
For deeper spice flavor, toast the whole spices (star anise, cinnamon, Sichuan peppercorn, etc.) in a dry pan or in the oil at the bottom of the pot for 30-60 seconds before adding the liquid. Toasting activates the essential oils in the spices and dramatically increases their flavor. You will smell the difference immediately — the aroma will fill your kitchen. Be careful not to burn them; they go from toasted to burnt very quickly.
Once the beef is done braising, do not remove it immediately. Let it cool in the liquid for at least 30 minutes, or even overnight in the refrigerator. As it cools, the meat absorbs more of the braising sauce, becoming even more flavorful. The texture also improves — the meat firms up slightly, making it easier to slice neatly. This is a restaurant trick that home cooks often miss.
Fresh rice noodles have a much better texture than dried ones — softer, slipperier, with a more delicate rice flavor. Look for them at Asian grocery stores, usually in the refrigerated section. If you can only find dried, follow the package instructions but undercook them slightly — they will continue to cook in the hot broth. Rinse cooked noodles briefly in cold water to stop the cooking and remove excess starch.
A common mistake is making the noodle broth too salty and not flavorful enough. The broth should be well-seasoned, but it should also have depth. Use bones, aromatics, and spices to build flavor. A good test: if you can drink a cup of the broth by itself and enjoy it, it is good. If you would not want to drink it plain, it needs more work. Remember that the beef topping will add additional salt and flavor — the broth should be good on its own but not overwhelmingly strong.
The beef and broth are rich and heavy — the garnishes provide essential balance. Pickled mustard greens (suan cai) add tanginess and crunch. Fresh cilantro and scallion add brightness and herbal freshness. Crushed peanuts add nuttiness and texture. Do not skip these — they are not optional garnishes; they are an essential part of the dish. Without them, the noodles would feel heavy and monotonous.
Rice noodles overcook very quickly, and they become mushy and unappetizing. Cook them to order — one bowl at a time — and serve immediately. If you are making noodles for multiple people, do not cook them all at once. Have the broth and beef ready, then cook noodles one bowl at a time. This is why the best noodle shops cook each bowl individually — it takes a little longer, but the texture is perfect every time.
Beef noodles are meant to be eaten piping hot. The heat releases the aromas of the spices and the beef, and the warm broth is comforting and satisfying. Preheat your bowls with hot water before assembling the noodles — this keeps the dish hot longer. Eat as soon as the noodles are ready. If you take photos, do it quickly — every minute the noodles sit, they absorb more broth and lose texture. The first bite is the best bite.
Serving Suggestions
Changde Beef Noodles are a complete meal in a bowl, but they also pair well with a few side dishes.
Breakfast Tradition: In Changde, beef noodles are primarily a breakfast food — the ultimate way to start the day. People eat them early, often standing at the counter of a small shop, before heading to work. The combination of carbohydrates (noodles), protein (beef), and warm broth provides sustained energy for the morning. If you want to eat like a local, have your noodles between 7 and 9 a.m. — that is when the broth is freshest and the beef is just coming out of the braising pot.
Side Dish Pairings: While the noodles are a complete meal, they go well with a few simple sides. A plate of stir-fried greens adds freshness and nutrition. A boiled egg, cracked and soaked in the broth, adds protein and richness. A small dish of pickled radish or cucumber adds crunchy tang. In Changde, many shops also offer "small bowls" (小碗菜) — tiny portions of other braised dishes that you can add to your noodles or eat on the side.
Lunch or Dinner Version: For a more substantial lunch or dinner, add extra toppings to your noodles: a braised egg, some braised tofu, a handful of blanched greens, or a side of braised beef tendon. You can also serve the noodles alongside other Hunan dishes for a full meal. Try pairing with Chairman Mao's Red-Braised Pork for a meat-lover's feast, or with Steamed Fish Head for surf-and-turf variety.
Beverages: The traditional beverage with beef noodles is hot tea — usually green tea or oolong — which cuts through the richness and cleanses the palate. Soy milk, both sweet and savory, is also a popular breakfast pairing. For a more indulgent option, try a cold glass of sour plum juice (suan mei tang) — its sweet-tart flavor balances the savory richness of the beef perfectly. Beer is not traditional with breakfast noodles, but it works well for lunch or dinner portions.'},
Serving Tip: The classic presentation is: noodles at the bottom, beef on top, broth poured over, garnishes arranged on the side. Give each person a pair of chopsticks and a soup spoon — you will need both. Encourage diners to stir everything together before eating, so the beef sauce mixes with the broth and coats every noodle. Some people like to add extra chili oil or vinegar on top — have these available on the table.
Storage & Leftovers
The components of Changde Beef Noodles store well, which is one reason they are such a popular restaurant dish.
Braised Beef: The braised beef is the component that stores best. In fact, it tastes better after a day or two in the refrigerator, as the flavors meld and deepen. Store in an airtight container, submerged in the braising liquid, for up to 4-5 days in the refrigerator or up to 3 months in the freezer. When you need it, reheat gently on the stovetop. The braising liquid can be reused as a "master sauce" — each time you braise a new batch, you add fresh ingredients to the existing sauce, deepening its flavor.
Broth: Beef bone broth stores well too. Refrigerate for up to 3 days, or freeze for up to 3 months. When you freeze broth, the fat will rise to the top and solidify — this is normal. You can remove some or all of the fat before reheating, depending on your preference. To reheat, bring to a gentle simmer on the stovetop. Taste and adjust seasoning — frozen broth can taste flat, so you may need to add a little salt or soy sauce.
Fresh Noodles: Fresh rice noodles should be eaten within a day or two of purchase. They do not freeze well — the texture becomes mushy and grainy. If you have leftover cooked noodles, store them in the refrigerator for up to 1 day, tossed with a little oil to prevent sticking. Reheat by dipping in boiling water for 10-15 seconds. Dried rice noodles have a long shelf life — store in a cool, dry place for up to 6 months.
Assembled Bowls: Assembled noodle bowls do not store well — the noodles absorb the broth and become mushy. If you have leftovers, separate the noodles from the broth and beef if possible. Store the broth and beef together, and the noodles separately. Reheat the broth and beef, then cook fresh noodles for the best results. If you must reheat an assembled bowl, do it gently and expect the noodles to be softer than fresh.
Meal Prep Idea: Beef noodles are a great meal prep option because the components can be made ahead and assembled quickly. Braise a large batch of beef on the weekend, make a pot of broth, and portion them into individual containers. During the week, just cook fresh noodles and assemble — you can have a restaurant-quality bowl of beef noodles in 10 minutes. It is much healthier and more satisfying than takeout.'},
Frequently Asked Questions
Changde beef noodles are famous because they are exceptionally good — a perfect balance of tender braised beef, rich broth, and soft rice noodles, all executed with precision and care. Changde has a long noodle-making tradition, and the city's cooks have refined the dish over generations. The fame has spread as people from Changde have moved to other parts of China and opened noodle shops. Today, you can find Changde beef noodle shops in many Chinese cities, though locals say the real thing is only in Changde.
Changde beef noodles use thick, round rice noodles called "米线" (mixian). These are different from the flat rice noodles (米粉, mifen) used in Changsha-style noodles. The thick round shape holds the sauce well and has a satisfying chewy texture. Fresh noodles are preferred, but dried ones are also used. The noodles are usually cooked to a soft, slightly chewy texture — not too firm, not mushy.
Medium spicy — probably a 4 or 5 out of 10. The braised beef has some chili heat, but it is mellowed by the long braising. The broth itself is usually not very spicy. Most shops provide chili oil on the table, so diners can add as much or as little heat as they want. If you do not like spicy food, you can ask for "不辣" (bu la — not spicy) and skip the chili oil. The dish will still be flavorful.
Both are Hunan rice noodle traditions, but they are quite different. Changde noodles are thick and round, and the focus is on the rich, braised beef topping. Changsha noodles are flat and wide, and they come with a huge variety of toppings (called "碼子, ma zi") — everything from pork to chicken to offal to vegetables. Changsha noodle culture is more about variety and customization, while Changde is more about perfecting one great beef noodle.
Absolutely — a slow cooker is perfect for braising beef. The low, steady heat is ideal for breaking down connective tissue and making the meat tender. Sear the beef first on the stove for color, then transfer to the slow cooker with all the other ingredients. Cook on low for 6-8 hours, or on high for 3-4 hours. The result will be meltingly tender beef with deep, rich flavor. A pressure cooker also works and is much faster — about 45 minutes under pressure.
It can be part of a balanced diet. The beef provides protein and iron, and the rice noodles provide carbohydrates. However, the dish can be high in sodium and fat, especially if you drink all the broth. To make it healthier, use leaner cuts of beef, skim excess fat from the broth, add more vegetables to your bowl, and go easy on the chili oil. The pickled vegetables and fresh herbs add some nutrition and fiber.
"Hong shao" (红烧) literally means "red cook" or "red braise." It is a classic Chinese cooking technique where meat is braised in a dark soy-based sauce until it takes on a deep reddish-brown color and a rich, savory-sweet flavor. The key ingredients are soy sauce (for color and salt), sugar or rock sugar (for sweetness and caramelization), and Chinese spices (for aroma). Hong shao beef is one of the most classic hong shao dishes, and it is the topping that defines Changde beef noodles.
Noodles for breakfast is a southern Chinese tradition, especially in rice-growing regions where rice noodles are a staple. Noodles are filling, comforting, and provide sustained energy for the morning. They are also quick and convenient — you can get a bowl at a street shop in 2-3 minutes. In Changde, the noodle breakfast culture is especially strong; it is not just food, it is a social ritual — a way to start the day by seeing neighbors and friends at your favorite noodle shop.
With chopsticks and a soup spoon! Use chopsticks to pick up noodles and beef, and the spoon for broth and garnishes. It is perfectly acceptable to lift the bowl to your mouth and drink the broth directly — this is how locals do it. Stir everything together before eating so the beef sauce mixes with the broth. Slurping is not rude — in fact, it helps cool the noodles and enhances the flavor. Take your time and enjoy each component: the noodle texture, the beef tenderness, the broth depth, the garnish crunch.
You can make a vegetarian version, though it will be quite different from the original. Replace the beef with braised tofu, mushrooms, or wheat gluten (seitan). Use mushroom broth or vegetable broth instead of beef broth. Keep the pickled vegetables, fresh herbs, and peanuts — these are already vegetarian. The dish will not have the same deep meaty flavor, but it can still be delicious. For extra depth, add fermented bean paste and soy sauce to the broth.