Vegetarianism soup- Bún riêu chay

If you want to improve your health with a plant-based diet, you need to learn how to cook and plan your meals wisely. One of the tasty dishes that you can try is vegetarian vermicelli soup. It has a simple, savory flavor that will make you enjoy it every time. It is made with soy milk, tofu, mushrooms, tomatoes, and a spicy tomato sauce. The soy milk is curdled with lime or tamarind juice to create a texture similar to crab meat. The soup is served over vermicelli noodles and garnished with fresh herbs. Making vegetarian vermicelli soup is not hard, and it is easier than the meat and crab version. The key is to combine the ingredients and seasonings well to create a harmonious taste. Vegetarian vermicelli soup is a great choice for when you are tired of meat and want a light meal.

Ingredients: 

4 cups soy milk (plain soy milk)

4 cup vegetable broth

8 oz fried tofu

1/2 lbs ripe tomatoes (3 tomatoes)

1 juice of lime or tamarind juice.

1 cup mushroom (your choice)

2 garlic minced.

1 shallot minced.

Seasonings:

Salt, sugar, black pepper mushroom seasoning

2 cutes fermented tofu (chao)

Cooking oil

1 tsp Korean chili flake

Vietnamese vegetable plate

lettuce, water spinach, bean sprouts, perilla, basil, rau ram

Cooked vermicelli

Directions:

- Wash the tomato and chop one tomato. Cut the rest into large slices.

- Heat a saucepan over medium-high heat and add 2 tablespoons of oil. When the oil is hot, add garlic and shallot and cook until fragrant, about 2 minutes. Add the chopped tomato, Korean chili flakes, and salt and cook for another 2-3 minutes, stirring occasionally, until the tomato is soft. Transfer the tomato sauce to a bowl and set aside.

- In the same saucepan, add more oil if needed and sauté the mushrooms and fried tofu over high heat until browned, about 10 minutes. Season with soy sauce, sugar, and fermented tofu to taste. Set aside.

- In an instant pot, pour 4 cups of soy milk and select the broth setting. When the soy milk starts to boil, add lime juice or tamarind juice and continue to boil. The soy milk will curdle and form lumps that resemble crab meat. This is the vegetarian crab. Add the vegetable broth and bring it back to a boil.

- Carefully stir in the tomato sauce, fried tofu, and mushrooms. Add the remaining tomato slices and cook for 5 more minutes until heated through.

- To serve, place some cooked vermicelli in a large bowl and ladle the soup over it. Top with some vegetarian crab and other ingredients such as mushrooms, tomatoes, and tofu. Sprinkle some chopped cilantro on top and serve with lemon wedges, chili slices, and a plate of fresh vegetables.