Name: Vegetarian Bun Thang Vietnamese Noodle Soup
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 4 servings
Cuisine: Vietnamese
Ingredients: 8 cups vegetable broth; 1 cup dried shiitake mushrooms, rehydrated and sliced; 1 block extra-firm tofu, cubed; 4 eggs, beaten; 1 cup shredded carrots; 1 cup shredded cabbage; 1 cup fresh bean sprouts; 1 onion, thinly sliced; 1-inch piece fresh ginger, sliced; 2 cloves garlic, minced; 2 tablespoons soy sauce; 1 tablespoon rice vinegar; 1 tablespoon sugar; Salt and pepper to taste; 8 oz rice vermicelli noodles, cooked according to package instructions; Fresh herbs for garnish (cilantro, green onions, Thai basil)

Instructions

In a large pot, bring the vegetable broth to a simmer over medium heat. Add the rehydrated shiitake mushrooms, tofu, and sliced onion. Let simmer for about 10-15 minutes to allow the flavors to meld together.
In a separate bowl, mix the beaten eggs with a pinch of salt. Pour the egg mixture into the simmering broth slowly, stirring gently to create delicate egg ribbons.
Add the shredded carrots, cabbage, bean sprouts, ginger, and garlic to the pot. Stir in the soy sauce, rice vinegar, sugar, salt, and pepper. Let the soup simmer for an additional 5-10 minutes until the vegetables are tender.
To serve, divide the cooked rice vermicelli noodles among bowls. Ladle the hot soup over the noodles, making sure to distribute the vegetables, tofu, and egg evenly.
Top each bowl with a generous amount of fresh herbs, such as cilantro, sliced green onions, and Thai basil. Squeeze a bit of lime juice over the top for an added burst of freshness.
Enjoy your Vegetarian Bun Thang Vietnamese Noodle Soup hot and savor the complex flavors of this comforting and wholesome dish. Feel free to customize your soup with additional toppings like crispy fried shallots, sliced chilies, or a dollop of chili paste for extra heat.

Ingredients

Instructions

Nutrition Facts

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