Vegetarian bamboo shoot noodle soup

Name: Vegetarian bamboo shoot noodle soup
Prep time: 40 min
Cook time: 55 min
Total time: 95 min
Yield: 4
Ingredients: fresh bamboo shoots, thinly sliced; fresh rice vermicelli, blanched; fried tofu, cut into squares; dried shiitake, soaked 30 minutes; oyster mushrooms, halved; daikon, sliced; carrot, sliced; onion, cut into wedges; ginger, bruised or minced; scallion, finely sliced; basil, chopped; cooking oil; soy sauce, some for the bamboo shoots and some for the dipping sauce; sugar for the broth and the dipping sauce; salt; lime juice (in place of calamondin); ground black pepper; fresh chilli, minced

Bún măng chay

Also called: Bún măng

VegetarianNoodlesVietnameseVeganWith onion, garlic or similar seasoningsContains gluten, soy

Servings

4 servings

Ingredients

400 gfresh bamboo shoots, thinly sliced
500 gfresh rice vermicelli, blanched
100 gfried tofu, cut into squares
30 gdried shiitake, soaked 30 minutes
100 goyster mushrooms, halved
200 gdaikon, sliced
1.6 pcscarrot, sliced
100 gonion, cut into wedges
25 gginger, bruised or minced
15 gscallion, finely sliced
5 gbasil, chopped
22 mlcooking oil
19 mlsoy sauce, some for the bamboo shoots and some for the dipping sauce
25 gsugar for the broth and the dipping sauce
8 gsalt
15 mllime juice (in place of calamondin)
1 gground black pepper
5 gfresh chilli, minced (optional)

40 minPrep
55 minCook
95 minTotal
MediumDifficulty

Method

These references were used to check ingredients and cooking instructions.Bún măng chay: 2 công thứcĐiện Máy XanhCách nấu bún măng chay đơn giản cho ngày Rằm (măng tươi)KingfoodmartAll references

Boil the sliced bamboo shoots 10 minutes, discard the water, rinse and boil a second time 10 minutes to remove bitterness, then drain.
Soak the dried shiitake in water for 30 minutes; cut the fried tofu into squares.
Fry the scallion in 15 g of oil until fragrant, add the bamboo shoots with 5 g soy sauce and a pinch of salt and stir-fry about 5 minutes.
Reserve some minced ginger for the dip. Put daikon, carrot, onion and the remaining bruised ginger in a pot with about 2 litres water; bring to a boil, simmer 30 minutes and remove the onion and ginger.
Add shiitake, oyster mushrooms, fried tofu and stir-fried bamboo shoots; season with the remaining salt and 10 g sugar, then simmer for at least 5 minutes until the mushrooms are cooked.
Mix the dipping sauce from lime juice, the remaining soy sauce, the remaining sugar, minced ginger and chilli, stirring until the sugar dissolves.
Divide the noodles among bowls, top with bamboo shoots, mushrooms and tofu, ladle over the hot broth, add pepper and basil, and serve with the dipping sauce.

Tips

Boil the bamboo shoots twice and rinse well so they are not bitter or sharp.
Cook the daikon and carrot first so the broth turns naturally sweet.

Substitutions

Omit vegetarian fish sauce, tofu skin and jicama; use the listed soy sauce, fried tofu, daikon and carrot. Lime replaces calamondin; use plain water without adding coconut water. For no alliums, omit onion and scallion.

Storage

Broth and bamboo shoots keep refrigerated for 2 days; bring to a boil before serving. Keep the noodles separate.

Nutrition per serving (estimate)

Calculated from each ingredient weight and the cited food composition tables, divided by the base servings. Oil absorbed in frying and seasoning to taste are not counted.FoodData CentralU.S. Department of Agriculture, Agricultural Research ServiceAll references

689 kcalEnergy
17.8 gProtein
130.1 gCarbohydrate
11.5 gFat
8.9 gFibre
1321 mgSodium

An estimate for reference only, not medical advice.