These bowls are a fan favorite in our household, as we often crave the harmonious blend of fresh herbs, savory vegetables, and protein-rich tofu, especially in the summertime.
Our variation of this traditional Vietnamese staple is particularly great for nourishing yin deficiency patterns in the body... That is, everything from a dry mouth and dry skin to hot flashes — even issues with memory & focus.
From a Western standpoint, nutrients like calcium, magnesium, and potassium are beneficial for promoting hydration and fluid balance in the body, and addressing symptoms, like those mentioned above. They are often used in sports drinks or to address dehydration; however, it's better to skip the powders and sugary drinks and instead aim to to consume these nutrients, known as electrolytes, on a daily basis through organic whole foods, to address constitutional patterns that may be leading to yin-deficiency symptoms.
Read on to learn more about the key ingredients in this vibrant Vietnamese veggie vermicelli bowl — and how they gently support the body when yin is depleted.
Why I Love This Recipe: Let’s Talk TCM
Yin deficiency rarely announces itself loudly; instead, it builds over time as dryness, heat, or quiet exhaustion. This bowl feels like a calm, nourishing answer to these soft signals.
Mung bean sprouts are one of my favorite parts of this dish. I love their light crunch, but more than that, I love how cooling they are. From a traditional Chinese medicine (TCM) perspective, they help clear internal heat and bring moisture back into the body, which feels especially supportive when things feel dry or overheated. They’re simple, fresh, and surprisingly nourishing.
Tofu is another ingredient that I believe more people should be eating. In TCM, tofu nourishes yin, and nutritionally it offers complete protein along with minerals like calcium, iron, and magnesium. Many people are afraid to eat tofu and soy because they think it will raise estrogen levels, but this is a myth. Soy contains phytoestrogens, which are plant compounds that gently modulate estrogen activity and do not act like human estrogen in the body.
Instead of traditional fish sauce, I use a peanut-style sauce made with walnut butter. Walnuts are one of my go-to foods for dry constitutions. They support the kidneys, nourish qi and blood, and help moisten dryness — patterns that often overlap with yin deficiency. They’re rich, fatty, and deeply nourishing in a way that feels like exactly what the body needs when it’s been running a little hot for too long.
This bowl doesn’t try to fix anything. It just gently supports. And sometimes, that’s the kind of medicine the body responds to best.
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Veggie Vermicelli Bowl Ingredients:
8 ounces vermicelli rice noodles
2 medium carrots
8 ounces extra firm tofu
1 red bell pepper
1 cup shiitake mushrooms
2 tablespoons extra virgin olive oil
1/4 teaspoon salt
1/8 teaspoon garlic powder
crushed peanuts
fresh cilantro
mung bean sprouts
Honey-Walnut Sauce Ingredients:
1/2 cup walnut butter
2 tablespoons rice vinegar
1/4 cup coconut aminos (or soy sauce)
3 tablespoons honey
1/2 tablespoon garlic powder
1 tablespoon sesame oil
water
Why You'll Love This Recipe: Hydration in a Bowl
Supports Kidney & Adrenal Health: Yin-nourishing foods like shiitake mushrooms and sesame oil help replenish Kidney Yin, which means they support overall hydration and hormonal balance. Many of the ingredients are also considered cooling by TCM standards, which means they can reduce inflammation in the body, thereby also reducing the severity of warm & dry symptoms.
Rich in Plant-Based Protein: Tofu and walnuts provide high-quality plant protein, essential for muscle repair, immune function, and overall energy levels.
Boosts Antioxidant Intake: Shiitake mushrooms, red bell pepper, and carrots are packed with antioxidants like beta-carotene and vitamin C, which help protect against cellular damage and inflammation.
Supports Digestive Health: Coconut aminos contain naturally occurring probiotics and enzymes, helping to support gut health. Vermicelli rice noodles are high in fiber and easy to digest, making them a great option for those with sensitive stomachs.
How to Make This Vietnamese Veggie Vermicelli Bowl (Summary)
Boil salted water in a large pot and soak vermicelli noodles until tender. Drain, rinse with cold water, and set aside.
While the noodles cook, chop the carrots, tofu, bell pepper, and shiitake mushrooms.
Heat olive oil in a pan over medium-high heat. Add cubed tofu, season with salt and garlic powder, and sauté until golden brown. Transfer to a paper towel-lined plate.
In the same pan, add more olive oil and sauté bell peppers and mushrooms for a few minutes. Transfer to a plate.
Whisk together walnut sauce ingredients, adding water as needed for consistency.
Assemble bowls with noodles, veggies, tofu, cilantro, bean sprouts, and crushed peanuts.
Drizzle with walnut sauce and serve.
