Mi Hoanh Thanh Chay

Mi Hoanh Thanh Chay is a delightful Vietnamese noodle soup that is completely dairy-free, showcasing a rich broth infused with aromatic herbs and vegetables. This comforting dish is perfect for a light meal or a satisfying snack.

Ingredients

• Rice noodles - 100 grams
• Vegetable broth - 800 ml
• Tofu (firm) - 100 grams, cubed
• Mushrooms (shiitake or button) - 100 grams, sliced
• Carrot - 1 medium, julienned
• Bean sprouts - 50 grams
• Green onions - 2, chopped
• Cilantro - a handful, chopped
• Garlic - 2 cloves, minced
• Ginger - 1 inch, grated
• Soy sauce - 2 tablespoons
• Sesame oil - 1 tablespoon
• Lime - 1, juiced
• Salt - to taste
• Black pepper - to taste

Steps

1. Bring the vegetable broth to a gentle boil in a large pot.
2. Add the minced garlic and grated ginger, simmer for 5 minutes to infuse flavors.
3. Stir in the sliced mushrooms and julienned carrot, cooking for an additional 5 minutes.
4. Add the cubed tofu and soy sauce, simmer for another 5 minutes until everything is heated through.
5. In a separate pot, cook the rice noodles according to package instructions, then drain and set aside.
6. Once the broth is ready, season with salt, black pepper, and lime juice to taste.
7. Divide the cooked rice noodles between two bowls and ladle the hot broth with vegetables and tofu over the noodles.
8. Top with bean sprouts, chopped green onions, and cilantro before serving.

Nutrition

• Calories: 320
• Protein: 14 g
• Carbs: 45 g
• Fiber: 4 g
• Sugar: 2 g
• Sodium: 800 mg
• Cholesterol: 0 mg
• Total Fat: 10 g
• Saturated Fat: 1 g
• Unsaturated Fat: 9 g
• Water: 0.8 L

Health Benefits

• Rich in plant-based protein from tofu.
• Packed with vitamins and minerals from fresh vegetables.

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