Bun Thang

Bun Thang is a traditional Vietnamese noodle soup that combines delicate rice noodles with a flavorful broth and a variety of ingredients, offering a harmonious blend of textures and tastes. This Kosher version ensures all components adhere to dietary laws while maintaining authenticity.

Ingredients

• Rice vermicelli noodles - 100 grams
• Vegetable broth - 500 ml
• Mushrooms (shiitake or similar) - 50 grams, sliced
• Carrot - 1 medium, julienned
• Red bell pepper - 1 medium, sliced
• Firm tofu - 100 grams, cubed
• Green onions - 2, chopped
• Cilantro - 10 grams, chopped
• Lime - 1, cut into wedges
• Soy sauce - 2 tablespoons
• Sesame oil - 1 tablespoon
• Salt - to taste
• Pepper - to taste

Steps

1. Prepare the rice vermicelli noodles according to package instructions, drain, and set aside.
2. In a pot, heat the vegetable broth over medium heat until simmering.
3. Add the sliced mushrooms, julienned carrot, and sliced red bell pepper to the broth. Cook for about 5 minutes until the vegetables are tender.
4. In a separate pan, heat the sesame oil over medium heat and sauté the cubed tofu until golden brown on all sides. Season with soy sauce, salt, and pepper.
5. Once the vegetables in the broth are cooked, add the cooked rice vermicelli noodles to the pot and simmer for an additional 2-3 minutes to heat through.
6. To serve, divide the noodle and vegetable mixture into two bowls, top with sautéed tofu, and garnish with chopped green onions and cilantro.
7. Serve with lime wedges on the side for an extra burst of flavor.

Nutrition

• Calories: 350
• Protein: 15 g
• Carbs: 45 g
• Fiber: 5 g
• Sugar: 6 g
• Sodium: 800 mg
• Cholesterol: 0 mg
• Total Fat: 15 g
• Saturated Fat: 1 g
• Unsaturated Fat: 14 g
• Water: 0.5 L

Health Benefits

• Rich in plant-based protein from tofu, promoting muscle health.
• Provides a variety of vitamins and minerals from vegetables, supporting overall wellness.

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