Vegan Vietnamese Noodle Soup
Ingredients
Broth
- 1/2 pineapple
- 1 jicama, cubed
- 2 granny smith apples, seeds removed
- 1 daikon radish, cubed
- 3 carrots, cut into large chunks
- 2 leeks
- 10 stalks lemongrass (green part only)
- 40g rock sugar
- 20 cups water
- umami seasoning to taste
- salt to taste
Annatto oil
- 2 tablespoons annatto seeds
- 5 tablespoons oil
Filling
- 1/4 cup chopped leek
- 1/4 cup chopped lemongrass (white part only)
- 1 cup sliced king oyster mushrooms
- 14oz firm tofu (pan-fried)
- 2 tablespoons chili flakes or more
- umami seasoning to taste
- salt to taste
Preparation
Broth
Place all the broth ingredients in a large pot except the umami seasoning.
Bring the mixture to a rolling boil, then lower the heat to medium and cook for an hour or use an Instant Pot to reduce the cooking time.
When ready, discard the ingredients and season to taste.
Annatto oil
Heat a small pot with oil.
Add in the annatto seeds and stir until it releases the red color, then strain the oil and discard the seeds.
Filling
Using the same oil, sauté leek and lemongrass until fragrant.
Add in the mushrooms, tofu, chili flakes, and season to taste.
Transfer this mixture into the broth and cook for another 10-15 minutes.
Assembly
Cook noodles as directed and place them into a bowl.
Ladle hot soup over the noodles and garnish with suggested pairings.
Serve warm.
