A vegetarian version of this tasty Vietnamese noodle soup.
Ingredients
Broth
- 10 cups vegetable stock
- 1 onion, peeled and halved
- ¼ cup soy sauce
- 8 cloves garlic, coarsely chopped
- 2 (3 inch) cinnamon sticks
- 2 teaspoons ground ginger
- 2 pods star anise
- 2 bay leaves
Soup
- 1 (16 ounce) package thin rice noodles (such as Thai Kitchen®)
- 2 tablespoons vegetable oil, or as needed
- 2 (14 ounce) packages firm tofu, drained and cut into 1/4-inch slices
- 8 ounces enoki mushrooms
- 4 scallions, thinly sliced
- ½ cup coarsely chopped cilantro
- 1 lime, cut into wedges
- 2 jalapeno peppers, sliced into rings
- ¼ cup mung bean sprouts
- ¼ cup Thai basil leaves, torn into bite-size pieces
Directions
Step 1
Place vegetable stock, onion, soy sauce, garlic, cinnamon sticks, ground ginger, star anise, and bay leaves in a large pot; bring to a boil. Reduce heat, cover, and simmer until flavors combine, 30 to 45 minutes. Remove solids with a slotted spoon and keep broth hot.
Step 2
Place noodles in a large bowl and cover with boiling water. Set aside until noodles are softened, 8 to 10 minutes. Drain and rinse thoroughly. Divide noodles among 6 serving bowls.
Step 3
Heat oil in a large skillet over medium-high heat until shimmering. Add tofu in a single layer and fry, in batches, until golden brown, about 6 minutes per side.
Step 4
Simmer fried tofu and mushrooms in broth until heated through, about 5 minutes. Transfer to serving bowls. Top with scallions and cilantro. Ladle in hot broth.
Step 5
Serve lime wedges, jalapeno peppers, bean sprouts, and basil alongside for garnishing each bowl.
Editor’s Note:
The directions for preparing the rice noodles are based on the particular brand mentioned. Follow instructions on the package if using a different brand.
Nutrition Facts (per serving)
Nutrition Facts | |
---|---|
Servings Per Recipe 6 | |
Calories 483 | |
% Daily Value * | |
Total Fat13g | 16% |
Saturated Fat2g | 10% |
Sodium1209mg | 53% |
Total Carbohydrate78g | 28% |
Dietary Fiber5g | 18% |
Total Sugars3g | |
Protein17g | |
Vitamin C13mg | 65% |
Calcium530mg | 41% |
Iron9mg | 51% |
Potassium535mg | 11% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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source by allrecipe
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