Under The Squash Vines

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.