Vegetarian Noodle Soup (Bánh Canh Chay)

Lately, most of us realize that eating vegetables is very important not just for our individual health but also for all of humanity. As a devout Buddhist like myself, I think about not eating too much meat to save as many animal lives as possible. It is always a good choice these days to maintain both a healthy body and spirit. Many studies have proven that all our cells will be better off with good, less processed sources of food. More non-vegetarians are moving toward eating healthier, balanced diets; therefore, at least once each weak or month they need to eat primarily vegetables. To make vegetarian eating attractive, meals not only need to be simple to prepare but also must assure that they have the combination of good taste and texture in the vegetable ingredients that provide both fiber and protein.  The recipe I am introducing now speaks volumes about what I just mentioned.

Ingredients:
8 cups vegetable broth (homemade or store-bought)
8 oz firm tofu, fried, sliced

Combination of dried mushrooms soaked in water, sliced, about 2 oz
3 fresh shitake mushrooms, sliced
2 oz fresh oyster mushrooms, sliced
1 cup daikon, cut into cubes
1 cup carrots, cut into cubes
1 lb. fresh rice noodles (Bánh Canh)
Fried shallots

Salt, soy sauce, and pepper to taste
1/4 cup cornstarch

Garnish with chopped green onions and cilantro

Directions:
Bring a pot of the vegetable broth to boil. Add the dried mushrooms, fresh mushrooms, daikon, carrots, and simmer for 30 minutes. Season with salt, soy sauce, and pepper.
While the broth is simmering, bring another pot of water to boil and cook the fresh noodles as directed on the package. Divide the cooked noodles equally onto the serving bowls.
Slice one or two shallots and fry them in a sauté pan with oil over medium heat until crispy. Remove and set aside.

Mix cornstarch with 1/4 cup of water and add into the simmering broth.
To Serve:
After placing the noodles on the bottom of each serving bowl, top with a few fried tofu slices, daikon, carrots, and mushrooms. Ladle the broth over them and top with fried shallots. Sprinkle with green onions and cilantro.