Lẩu Chay Hải Sản

Lẩu Chay Hải Sản is a delightful Vietnamese vegetarian hot pot that mimics the flavors of seafood using plant-based ingredients. This dish is perfect for sharing, featuring a rich broth and an array of vibrant vegetables and tofu.

Ingredients

• Vegetable broth - 1 liter
• Mushroom soy sauce - 2 tablespoons
• Lemon grass - 2 stalks, bruised
• Galangal - 2 slices (or ginger as a substitute)
• Fresh Thai basil - 10 leaves
• Cilantro - 10 sprigs
• Tofu - 200 grams, firm, cut into cubes
• King oyster mushrooms - 100 grams, sliced
• Shiitake mushrooms - 100 grams, sliced
• Carrot - 1 medium, thinly sliced
• Zucchini - 1 medium, thinly sliced
• Bean sprouts - 100 grams
• Green onions - 2 stalks, chopped
• Rice noodles - 100 grams, cooked
• Chili peppers - 1, sliced (optional)
• Lime - 1, cut into wedges for serving

Steps

1. In a large pot, bring the vegetable broth to a boil over medium heat.
2. Add the bruised lemongrass, galangal, and mushroom soy sauce to the pot, and let it simmer for 10 minutes to infuse the flavors.
3. After 10 minutes, remove the lemongrass and galangal slices from the broth.
4. Add the cubed tofu, king oyster mushrooms, shiitake mushrooms, carrot, and zucchini to the pot, and cook for an additional 5-7 minutes until the vegetables are tender.
5. Stir in the bean sprouts, chopped green onions, and sliced chili peppers, if using, and cook for another 2 minutes.
6. Serve the hot pot broth in individual bowls over cooked rice noodles, garnishing with fresh Thai basil and cilantro.
7. Squeeze lime juice over the top before enjoying.

Nutrition

• Calories: 320
• Protein: 15 g
• Carbs: 40 g
• Fiber: 5 g
• Sugar: 4 g
• Sodium: 800 mg
• Cholesterol: 0 mg
• Total Fat: 14 g
• Saturated Fat: 2 g
• Unsaturated Fat: 10 g
• Water: 0.8 L

Health Benefits

• Rich in vitamins and minerals from a variety of vegetables.
• High in protein from tofu, making it a filling meal.

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