Under The Squash Vines

Bún Riêu Chay:  Vegan “Crab” and Tomato Noodle Soup

Ingredients: 

1 pack large strand rice vermicelli. Cook according to package instructions.

1 bulb shallot, minced

1 bulb garlic, minced

1 pint crimini mushrooms, sliced

4 cups diced tomatoes

2 whole tomatoes, quartered

¾ cup tamarind cooking concentrate (or to taste)

1 ounce piece of rock sugar (or to taste)

2.5 tablespoons mushroom seasoning granules or to taste

Vegan fish sauce (to taste)

1 tablespoon chili oil

1 block extra firm tofu, cut into cubes and pat dry

1 block extra firm tofu, mashed with hands

Just Egg or 3 fresh eggs

1 banana flower, remove rough outer leaves, sliced thin

Optional garnish: 

Wedge of lime 

Green onions, chopped

Cilantro, chopped

Lettuce, chopped

Instructions: 

1. Fry tofu until golden brown. Remove and set aside. 

2. In a stock pot, heat oil on medium heat. Add shallots and garlic. Cook 2 minutes.

3. Add mushrooms, chopped tomatoes, chili oil, and mushroom seasoning granules.

4. Cover and cook on medium low heat for 20 minutes.

5. In a bowl, combine the mashed tofu, Just Egg or eggs, and half the mushrooms and tomatoes mixture. Pulse in a blender for 3 seconds.

6. Back to the stock pot, add water, rock sugar, tamarind concentrate, vegan fish sauce, and mushroom seasoning granules to taste. Bring to a boil and simmer for 30 minutes.

7. When broth comes to a rolling boil, slowly spoon tofu and egg mixture into the broth.

8. Add fried tofu and quartered tomatoes to the pot. Cook for 5 more minutes.

9. In a bowl, add cooked vermicelli noodles, chopped lettuce, banana flowers, and cilantro and green onions. Spoon broth into a bowl and serve. Squeeze a wedge of lime if preferred.