Thursday, April 15, 2010
Tofu curdle vermicelli soup (Bún riêu chay)
1 ½ quart plain soy milk
1 cup shiitake mushrooms, sliced
1/2 pound baby bella mushrooms, sliced
1 pound tomatoes, cut into sections
2 carrots, sliced
5 broccoli flowers
3 slices ginger, finely chopped
1 ½ quart water
2 tablespoons sugar
1 tablespoon salt
1 tablespoon soy sauce
½ teaspoon black pepper
1 tablespoon canola oil
1. In a 6-quart pot, add canola oil, stir in ginger and sauté until brown. Add shiitake then baby bella mushrooms and stir fry until golden brown. Add sugar, salt, black pepper, stir fry until seasoning is absorbed by mushrooms. Add carrots then tomatoes, broccoli, stir fry each for 2 minutes. Add soy sauce for additional flavoring, if desired.
2. Add water to the broth and bring to a boil. Pour in the soy milk. The tofu should curdle and float to the top. The broth should be clear.
3.Add 2 parts of sugar and 1 part of salt to if needed for additional taste.
4. Serve with rice vermicelli over shredded cabbage, chopped basil, cilantro, mint leaves, green perilla (rau kinh giới), splitted water spinach (rau muống chẻ), and bean sprouts. Top with fried tofu, veggie ham, or stuffed tofu.