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Vietnamese-inspired Rice Noodle Soup

Watch how to make it here

This Vietnamese-inspired Rice Noodle Soup is a high-reward, low effort meal that will leave you feeling satisfied for days. Topped with chewy oyster mushrooms, savory fried tofu, and fresh tomatoes, this is the ultimate comfort meal. 

A few notes:

  1. Vegan fish sauce is quick and easy to put together. You can make your own vegan fish sauce (recipe here) or purchase a premade bottle at Whole Foods. 
  2. To save time, it’s best to buy pre-fried tofu. You can find this at your local Asian supermarket. 
  3. Medium sized rice vermicelli is the best type of noodle for this soup. However, choose the noodles based on your preferred noodle type. 
  4. For any leftovers, store the broth and toppings separately. Cook the noodles right before eating. 

 

Vietnamese-Inspired Rice Noodle Soup

Prep Time

20 min

cooking time

40 min

Servings

8

total time

1 hours

Difficulty

Ingredients

1
Broth
2
4 tomatoes, cut into wedges
3
8 oz oyster mushrooms, trim the root
4
1 package of pre-fried tofu, cut into cubes
5
2 shallot bulbs, minced
6
1 ginger root, peeled, and keep whole
7
1 red onion, cut in half
8
2 shallot bulbs, minced
9
4 lemongrass stalks, (outer layer peeled, mince the ends, and keep the top half whole)
10
1 daikon radish, peeled, and cut into 3-inch pieces
11
1 tbsp vegetable oil
12
10 cups of water
13
2 tbsp mushroom seasoning
14
2 tbsp soy sauce
15
1 tbsp Chinese five-spice powder
16
1 tbsp sugar
17
2 tbsp vegan fish sauce
18
1 tbsp black pepper
19
2 tbsp garlic salt
20
2 tbsp annatto seed oil (soak annatto seed in oil until it becomes red)
21
Toppings
22
1 green onion, roughly chopped
23
1 green onion, roughly chopped
24
2-3 mint sprigs
25
2-3 Thai basil sprigs
26
Mung bean sprouts
27
1 lime, cut into quarters
28
Side
29
1 tbsp each of sriracha and hoisin
30
Any rice noodles (medium-sized rice vermicelli tastes best)

Cooking Instructions

1
Step 1
Begin by preparing the ginger, shallots, red onion, daikon radish, and lemongrass. In a large pot, heat up 1 tbsp of oil and add the shallots. Allow it to sweat for a few minutes before adding the ginger, red onion, and lemongrass. After 2-3 minutes, add the water. Wait for it to boil before turning it down to a simmer for 15 minutes.
2
Step 2
Meanwhile, the broth is simmering, prepare the tomatoes, mushrooms, and tofu. Add it to a large bowl along with the mushroom seasoning, soy sauce, Chinese five-spice powder, sugar, vegan fish sauce, black pepper, garlic salt, and annatto seed oil. Mix everything well together and set it to the side to marinate for 10 minutes.
3
Step 3
Add the seasoned tomatoes, mushrooms, and tofu to the broth and allow it to simmer for 10 minutes. While the broth is simmering, prepare the cilantro, green onion, mint, Thai basil, lime, mung bean sprouts, and cook the rice noodles according to the package.
4
Step 4
Assembly time! Add the cooked noodles to a bowl, top with the broth, cilantro, green onion, mint, Thai basil, bean sprouts, and the juice of a quarter of a lime. Best enjoyed immediately with a side of sriracha and hoisin!
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ABOUT AUTHOR
Hi, I'm Tiff!

Tiff Loves Tofu is a blog all about simple and delicious plant-based recipes, largely influenced by my culture and life experiences. I hope to show people that cooking wholesome, vibrant plant-based meals is not only easy but it is loads of fun. So, let’s get cooking!

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