Description
A vegetarian version of this tasty Vietnamese noodle soup.
Ingredients
- 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
- 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
Instructions
- 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.
- 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.
- 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.
- 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.
- Serve lime wedges
- jalapeno peppers
- bean sprouts
- and basil alongside for garnishing each bowl.
Prep Time: 30 mins
Cook Time: 1 hr 4 mins
Total Time: 1 hr 34 mins
Servings: 6