Delicious and light vegetarian noodle soup with fragrant, gently sweet broth, crispy mushrooms, and flavorful tofu skin is really attractive, isn’t it? Let’s get cooking right away!
1. Vegetarian noodle soup
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Preparation
1 hour 10 minutes
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Difficulty
Medium
Ingredients for Vegetarian Noodle Soup For 4 people
Oyster mushrooms 150 gr Dried tofu skin 100 gr (vegetarian ribs) Sugarcane 100 gr (1 small piece) Pickled radish 1 piece (salted radish) Vietnamese mugwort: 1 small piece Turmeric 100 Banana flower for garnish 1 gr (to taste) Noodles 400 gr (to taste) Vegetarian seasoning 50 gr (fish sauce/ seasoning powder/ sugar/ cooking oil…)
How to choose ingredients
Tip
- If you don’t have sugarcane, you can substitute it with rock sugar.
- Oyster mushrooms can be replaced with straw mushrooms.
- Mugwort is an essential ingredient that contributes to the dish’s flavor; you can buy it at traditional markets or e-commerce sites.
Tips for choosing good oyster mushrooms:
- Choose thick, chewy, and firm stems, as they will taste better than small stems.
- Oyster mushrooms with small, wide stems will be less tasty, not chewy and sweet like those with large stems.
How to prepare Vegetarian Bún kèn
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Preparing ingredients
Soak the tofu skin in cold water until it softens (do not soak in hot water). Then gently crush and tear it into bite-sized pieces.
Peel the sugarcane, then crush it. Rinse the mustard greens with water and slice them into bite-sized pieces.
Wash the mushrooms clean and let them drain. Clean the turmeric and Vietnamese balm, chop them finely, and crush them.
Marinate the tofu skin with 1 tablespoon of fish sauce, 1 tablespoon of seasoning, 1 tablespoon of cooking oil, and 1 tablespoon of sugar, mixing well to absorb the spices. Marinate for about 5 minutes.
Tip: If you like your tofu skin to have a beautiful yellow color, you can add a little turmeric powder!
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Stir-frying the filling
Place a pan on the stove, turn on high heat, add 2 tablespoons of cooking oil to the pan. When the oil is sizzling, add the marinated tofu skin and stir-fry first, seasoning with: 1 tablespoon of fish sauce, 1 tablespoon of sugar, stir-frying until the tofu skin absorbs the flavors and is dry. Remove and set aside.
Similarly, add the oyster mushrooms and stir-fry until cooked. Season with: 1 tablespoon of seasoning, 1 tablespoon of sugar. Once the mushrooms are cooked, turn off the heat.
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Cook the broth
Place approximately 1.5 liters of water in a pot on the stove. Turn on the heat to medium, add the crushed sugarcane, turmeric, and crushed Vietnamese coriander, and bring to a boil.
After boiling for 15 minutes, reduce the heat, and season with: 1 tablespoon of fish sauce, 1 tablespoon of seasoning powder, and 1 tablespoon of sugar.
Simmer on low heat for about 45 minutes to extract the sweetness. Arrange the noodles in a bowl, add the sliced banana flower, place the sautéed dried tofu skin and mushrooms on top, and ladle the hot broth over it to enjoy.
Tip: You should season after the water has boiled for about 15 minutes to allow the ingredients to release their saltiness; this will make the seasoning more balanced.
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Final product
The vegetarian bun ken is delicious, light with fragrant, mildly sweet broth, crispy mushrooms, and flavorful dried tofu skin, truly appealing, right? Enjoy it right away!
2. Vegetarian Bun Ken with Shiitake Mushrooms
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Preparation
15 minutes
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Cooking
20 minutes
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Difficulty
Easy
Ingredients for Vegetarian Bun Ken with Shiitake Mushrooms Serves 2 people
Shiitake mushroom stems 50 grams Grated papaya 10 grams Grated mint 10 grams Grated carrot 10 grams Grated cucumber 10 grams Coconut milk 200 ml Chopped shallots 1/2 tablespoon Chopped lemongrass 1/2 tablespoon Chopped chili 1/2 tablespoon Seasoning 10 grams (pink salt/sugar/curry powder/vegetarian fish sauce/vegetarian seasoning)
Tools Required
Ingredient Images
How to Prepare Vegetarian Bun Ken with Shiitake Mushrooms
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Preparing Ingredients
Soak the shiitake mushrooms in warm water for about 15 minutes, wash them clean with water, and cut them into small strips. Then, pound the mushrooms until finely chopped.
Peel and wash the carrot, papaya, cucumber, and mint. After draining, cut them in half with a knife and use a peeler to shred them into thin strips.
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Sauté mushroom stems
Place a pan on the stove, add 1 tablespoon of vegetable oil to fry with 1/2 tablespoon of shallots, 1/2 tablespoon of minced lemongrass, 1/2 tablespoon of minced chili, and the crushed mushroom stems, stir well.
Wait for the mushrooms to cook, then season with 1/2 teaspoon of pink salt, 2 tablespoons of sugar, 1/2 teaspoon of curry powder, 1 tablespoon of vegetarian fish sauce, and 1 tablespoon of vegetarian seasoning, stir one more time and turn off the heat.
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Cook the broth
Add 1 liter of filtered water to a pot, wait for the water to boil, then add the sautéed mushroom stems.
Next, add 200 ml of coconut milk and stir well, wait for the water to boil and then turn off the heat.
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Completion
You put the noodles in a bowl, then add shredded papaya, shredded mint, shredded carrot, and shredded cucumber on top.
Finally, you pour the mushroom broth over it and add a bit of roasted peanuts to enhance the flavor of the dish.
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Final Product
Vegetarian bun ken has a naturally sweet and fragrant taste from the mushroom broth combined with the creamy flavor of coconut milk, paired with refreshing vegetables, creating a distinctive and incredibly appealing flavor.
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Vegetarian bun ken is delicious and really easy to make, isn’t it? Let’s get into the kitchen and cook this delicious dish for your family. Wishing you success!
*Source of the recipe and reference images from: Diệu Pháp Âm & Bếp chay XANH!
*You are invited to check out more delicious vegetarian recipes from Bếp chay XANH!
