Bún Riêu Chay (Vegetarian Crab Noodle Soup)
70% chuẩn vị · Vietnamese
A flavorful vegetarian adaptation of Bún Riêu Cua, using mushroom and tofu to mimic the texture and umami of the original, while retaining the signature tomato-based broth.
Đánh giá công thức này
Chọn từ 1 đến 5 sao. Mỗi công thức chỉ có thể được đánh giá một lần.
Chưa có đánh giá.
Nguyên liệu
- Mixed mushrooms (shiitake, oyster)200g
- Firm tofu200g
- Tomatoes300g
- Annatto seeds1 tbsp
- Vegetable broth1.5 liters
- Rice vermicelli noodles (bún)400g
- Scallions1/2 bunch
- Cilantro1/2 bunch
- Garlic2 cloves
- Shallots1
- Lime1
- Chili peppersto taste
- Saltto taste
- Black pepperto taste
- Wateras needed
Các bước
- 1
Prepare the 'crab' mixture: Finely chop or process mushrooms and tofu. Sauté with minced garlic and shallots until browned. Season with salt and pepper.
- 2
Prepare the broth: Sauté chopped tomatoes until soft. Add annatto oil for color. Pour in vegetable broth and bring to a simmer.
- 3
Add vegetarian 'crab' cakes: Gently drop spoonfuls of the mushroom-tofu mixture into the simmering broth. Cook for about 10-15 minutes.
- 4
Prepare noodles: Cook rice vermicelli noodles according to package directions. Drain and rinse.
- 5
Assemble: Place noodles in a bowl. Ladle the hot broth with mushroom-tofu mixture over the noodles. Garnish with chopped scallions and cilantro.
- 6
Serve: Serve hot with lime wedges and chili peppers.
