Bún Mọc Chay

Bún Mọc Chay is a delightful vegan Vietnamese noodle soup featuring earthy mushroom meatballs and fresh herbs, offering a comforting and aromatic experience. This dish is perfect for a light meal, providing a wonderful balance of flavors and textures.

Ingredients

• Bún rice noodles - 200 grams
• Shiitake mushrooms - 100 grams, finely chopped
• Wood ear mushrooms - 50 grams, soaked and chopped
• Firm tofu - 150 grams, crumbled
• Carrot - 1 medium, grated
• Garlic - 3 cloves, minced
• Shallots - 2, finely chopped
• Vegetable broth - 1 liter
• Soy sauce - 2 tablespoons
• Sesame oil - 1 tablespoon
• Rice vinegar - 1 tablespoon
• Fresh cilantro - 30 grams, chopped
• Green onions - 2, sliced
• Bean sprouts - 100 grams
• Lime - 1, cut into wedges
• Salt - to taste
• Pepper - to taste

Steps

1. In a bowl, mix together the chopped shiitake mushrooms, wood ear mushrooms, crumbled tofu, grated carrot, minced garlic, and chopped shallots. Season with salt and pepper.
2. Form the mixture into small meatballs, about 2-3 cm in diameter. Set aside.
3. In a pot, heat the vegetable broth over medium heat. Add soy sauce, sesame oil, and rice vinegar, stirring to combine.
4. Gently add the mushroom meatballs to the pot and let them simmer for about 10 minutes until cooked through.
5. Meanwhile, cook the bún rice noodles according to package instructions. Drain and set aside.
6. To serve, place a portion of noodles in each bowl, ladle the hot broth with meatballs over the noodles, and top with bean sprouts, chopped cilantro, and sliced green onions.
7. Garnish with lime wedges and serve immediately.

Nutrition

• Calories: 350
• Protein: 18 g
• Carbs: 55 g
• Fiber: 5 g
• Sugar: 4 g
• Sodium: 800 mg
• Cholesterol: 0 mg
• Total Fat: 12 g
• Saturated Fat: 2 g
• Unsaturated Fat: 10 g
• Water: 1.5 L

Health Benefits

• Rich in plant-based protein from tofu and mushrooms.
• Contains a variety of vitamins and minerals from fresh vegetables and herbs.

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