Bún Riêu Chay

Bún Riêu Chay is a delightful Vietnamese vegan noodle soup that showcases a rich tomato broth and a variety of fresh herbs and toppings. This dish is not only comforting but also packed with nutrients, making it a perfect breakfast option.

Ingredients

• Rice vermicelli noodles - 100 grams
• Firm tofu - 200 grams
• Tomatoes - 3 medium (about 300 grams)
• Vegetable broth - 500 milliliters
• Shallots - 2 medium, thinly sliced
• Garlic - 3 cloves, minced
• Miso paste - 1 tablespoon
• Soy sauce - 1 tablespoon
• Lime - 1, juiced
• Fresh herbs (Thai basil, cilantro) - 1 cup, chopped
• Bean sprouts - 100 grams
• Chili peppers - 1, sliced (optional)
• Vegetable oil - 2 tablespoons
• Salt - to taste
• Black pepper - to taste

Steps

1. Start by preparing the rice vermicelli noodles according to package instructions. Drain and set aside.
2. In a pot, heat the vegetable oil over medium heat. Add the sliced shallots and minced garlic, and sauté until fragrant and golden brown.
3. Chop the tomatoes into small pieces and add them to the pot. Cook for about 5 minutes until they start to soften.
4. Pour in the vegetable broth and bring to a simmer. Stir in the miso paste and soy sauce, mixing well until the miso is dissolved.
5. Cube the firm tofu and gently add it to the broth. Simmer for an additional 10 minutes to allow the flavors to meld.
6. Season the broth with lime juice, salt, and black pepper to taste.
7. To serve, place a portion of rice vermicelli noodles in a bowl, ladle the hot tomato broth with tofu over the noodles, and top with bean sprouts, fresh herbs, and sliced chili peppers if using.

Nutrition

• Calories: 320
• Protein: 15 g
• Carbs: 45 g
• Fiber: 6 g
• Sugar: 5 g
• Sodium: 800 mg
• Cholesterol: 0 mg
• Total Fat: 15 g
• Saturated Fat: 1.5 g
• Unsaturated Fat: 13.5 g
• Water: 0.5 L

Health Benefits

• Rich in plant-based protein from tofu.
• High in vitamins and antioxidants from fresh tomatoes and herbs.

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