Vegetarian southern-style noodle soup

Name: Vegetarian southern-style noodle soup
Prep time: 20 min
Cook time: 60 min
Total time: 80 min
Yield: 4
Ingredients: carrots, cut into chunks, for the broth; daikon, cut into chunks, for the broth; sweet corn kernels, for the broth; fresh shiitake mushrooms, sliced, for the broth; oyster mushrooms (or straw mushrooms), torn; fried tofu, cut into pieces; garlic, minced, fried until golden; soy sauce; rock sugar (or granulated sugar); salt; ground black pepper; cooking oil, for frying the garlic and mushrooms; dried hủ tiếu rice noodles; bean sprouts, briefly blanched; scallions, chopped; coriander leaves, chopped; fresh chili, sliced

Hủ tiếu chay

Also called: hủ tiếu chay, hu tieu chay, vegan hu tieu

VegetarianNoodlesVietnameseVeganWith onion, garlic or similar seasoningsContains gluten, soy

Servings

4 servings

Ingredients

2.5 pcscarrots, cut into chunks, for the broth
250 gdaikon, cut into chunks, for the broth
120 gsweet corn kernels, for the broth
100 gfresh shiitake mushrooms, sliced, for the broth
150 goyster mushrooms (or straw mushrooms), torn
150 gfried tofu, cut into pieces
15 ggarlic, minced, fried until golden
17 mlsoy sauce
12 grock sugar (or granulated sugar)
10 gsalt
1 gground black pepper
22 mlcooking oil, for frying the garlic and mushrooms
320 gdried hủ tiếu rice noodles
100 gbean sprouts, briefly blanched
20 gscallions, chopped
15 gcoriander leaves, chopped
5 gfresh chili, sliced (optional)

20 minPrep
60 minCook
80 minTotal
MediumDifficulty

Method

These references were used to check ingredients and cooking instructions.Vegan Hủ tiếu (Hủ tiếu chay)Helen's Recipes (Helen Le)Vegan Hu Tieu RecipeNhà Hàng VouyAll references

Put the carrots, daikon, corn and shiitake in about 2.5 litres of water, bring to a boil and simmer on low for 45 to 60 minutes, skimming the foam. Season gradually with salt and sugar, tasting until the broth is clean and lightly sweet.
Fry the minced garlic in half the oil until golden and fragrant, then set it aside.
Use the remaining oil to stir-fry the oyster mushrooms with the soy sauce for about 1 minute until they release liquid, add the fried tofu to soak it up and season with salt and pepper.
Soak the dried noodles for about 15 minutes, cook them in a separate pot of boiling water until tender to your liking, then blanch the bean sprouts in the same water for a few seconds.
Put the noodles and sprouts into bowls, top with the mushrooms and tofu, scatter over the fried garlic, scallions, coriander and chili, and ladle over the hot broth.

Tips

Cook the noodles in a separate pot so the broth stays clear and the noodles do not stick.
Season the broth gradually and taste after simmering before adjusting the salt and sugar.
Cook the noodles only to the softness you like, because they keep softening in the hot broth.

Substitutions

For a sweeter broth, add 1 pear and 1 apple while simmering.
For a no-alliums version: omit the fried garlic and the scallions.

Storage

Keep the broth, toppings and noodles separately in sealed containers in the fridge, use within 3 days and bring the broth back to a boil before eating.

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

541 kcalEnergy
16.9 gProtein
89.9 gCarbohydrate
14 gFat
7.8 gFibre
1425 mgSodium

An estimate for reference only, not medical advice.