Bun Bo Nam Bo

Bun Bo Nam Bo is a flavorful Thai soup that combines tender noodles with a rich broth, fresh vegetables, and aromatic herbs, offering a delightful balance of textures and tastes. This kosher version ensures that all ingredients align with dietary laws while still delivering an authentic experience.

Ingredients

• Rice noodles - 100 grams
• Vegetable broth - 500 milliliters
• Soy sauce - 2 tablespoons
• Tofu (firm) - 150 grams, cubed
• Garlic - 2 cloves, minced
• Ginger - 1 tablespoon, grated
• Carrot - 1 medium, julienned
• Bean sprouts - 100 grams
• Green onions - 2, chopped
• Fresh basil - 1/2 cup, chopped
• Lime - 1, juiced
• Chili flakes - 1 teaspoon (adjust to taste)
• Sesame oil - 1 tablespoon
• Peanut butter - 1 tablespoon (optional)
• Cilantro - 1/4 cup, chopped (for garnish)

Steps

1. Cook the rice noodles according to package instructions, then drain and set aside.
2. In a large pot, heat sesame oil over medium heat and sauté minced garlic and grated ginger until fragrant, about 1-2 minutes.
3. Add the vegetable broth and soy sauce to the pot, bringing it to a simmer.
4. Add the cubed tofu, julienned carrot, and chili flakes, cooking for an additional 5-7 minutes until the vegetables are tender.
5. Stir in the bean sprouts and cook for another 2 minutes.
6. Remove the pot from heat and add lime juice and fresh basil.
7. To serve, divide the noodles into bowls and ladle the soup over the noodles.
8. Garnish with chopped green onions, cilantro, and peanut butter if using.

Nutrition

• Calories: 350
• Protein: 12 g
• Carbs: 50 g
• Fiber: 5 g
• Sugar: 3 g
• Sodium: 800 mg
• Cholesterol: 0 mg
• Total Fat: 15 g
• Saturated Fat: 2 g
• Unsaturated Fat: 10 g
• Water: 0.5 L

Health Benefits

• Rich in vitamins and minerals from fresh vegetables.
• Provides a good source of plant-based protein from tofu.

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