Under The Squash Vines
Vegan Vietnamese Recipes Shared by Nguyễn Thiên Ân
Miến Gà Chay: Vegan Mung Bean Vermicelli Soup
Ingredients:
1 package mung bean vermicelli noodles, soak in hot water until soft. Drain.
Vegetables for the broth:
2 medium carrots, quartered
1 pint crimini mushrooms, quartered
1 onion, halved
1 hand of ginger, halved
1 turnip, quartered
3 stalks celery, halved
1 whole bulb garlic, halved
Seasoning for the broth (all to taste):
Rock sugar (approx. 1 oz)
Mushroom seasoning granules
Vegan fish sauce
For the toppings:
Dried bean curd sticks, boil in water until soft. Chop lengthwise like chicken.
1 can bamboo shoots, drained and sliced
1 bulb shallot, sliced
1 medium carrot, sliced
1 pint sliced shiitake mushrooms
Chopped scallions and cilantro
Sliced red onions
Fresh mung bean sprouts
Ground black pepper
Instructions:
1. Roast all vegetables for the broth under the broiler at 525° F until charred.
2. Cook vegetables in a pot of water. Add rock sugar and mushroom seasoning granules. Simmer on medium low heat for 1 hour.
3. Strain broth. Return to pot. Add fish sauce to taste. Bring broth to a rolling boil.
4. Heat oil on medium heat. Add carrots, shiitake mushrooms, and shallot. Add mushroom seasoning granules to taste. Cook for 5 minutes.
5. Add bamboo shoots and cook for another 2 minutes.
6. To assemble the soup, layer the noodles, carrots and bamboo mixture, bean curds, sliced onions, scallions and cilantro, and fresh mung bean sprouts in a bowl. Spoon hot broth on top. Add ground black peppers.