-
Preparation
20 hours
-
Cooking
1 hour 10 minutes
-
Difficulty
Easy
Do you know how to transform the specialty northern noodle dish that many people love into a vegan dish? Let’s get cooking with TasteVN to showcase your talent in making vegan noodle soup with a delicate and enticing flavor, perfect for family meals during the beginning of the month or the full moon!
Ingredients for Vegan Noodle Soup For 3 people
Loofah 1 piece White radish 1 piece Carrot 1 piece Oyster mushrooms 200 gr Dried shiitake mushrooms 50 gr Chicken leg mushrooms 50 gr Onion 2 pieces Ginger 2 pieces Vietnamese balm 50 gr Vegetarian sausage 200 gr Vegetarian shrimp 200 gr Fresh coconut water 3 liters Fresh noodles 500 gr Rock sugar 20 gr Korean chili powder 1/2 teaspoon Black pepper 1 tablespoon Cooking oil 2 tablespoons Vegetarian seasoning 1 tablespoon Common spices a little (Salt/ pepper/ monosodium glutamate)
How to choose fresh ingredients
How to choose fresh oyster mushrooms
- Fresh oyster mushrooms will have a white or gray stem, a large, sturdy cap, and bright colors. When smelling fresh oyster mushrooms, they will have the characteristic aroma of mushrooms.
- It is best to buy packaged oyster mushrooms with careful packaging, clearly printed origin, and information such as production date and expiration date.
- Do not buy oyster mushrooms if you see them leaking water, slimy, bruised, or having an unusual smell, as these are spoiled mushrooms and cannot be used.
How to choose dried shiitake mushrooms
- Choose mushrooms of moderate size. The caps should be fully shaped, not broken or cracked.
- Good mushrooms have a characteristic light brown cap.
- Do not buy mushrooms that are moldy, old, broken, or have strange, unusual colors.
How to choose fresh loofah
- You should choose loofah with moderate size, feel heavy in your hand, with a dark green skin and a fresh stem.
- When touching the veins on the skin, it should feel smooth, and if there are no dark spots on the skin, it is a fresh loofah.
- Do not choose loofah that feels light when picked up, is soft when pressed, has hollow insides, scratched skin, or a wilted stem, as these are spoiled loofahs or have not been well-preserved during transportation.
How to choose fresh delicious carrots
- Fresh delicious carrots will have a dark orange, bright color, and green leaves tightly attached to the body.
- Choose carrots that are of moderate size (not too big and not too small), with smooth, glossy skin. When held, they should feel firm and heavy.
- Avoid choosing carrots with wilted or bruised tops, damaged bodies, slimy spots, and any signs of bruising; if pressed, they should feel soft.
How to choose fresh delicious radishes
- You should choose radishes that are straight, elongated, with smooth skin, and not scratched or bruised.
- Choose radishes that have bright green tops, tightly attached to the root, and still have root hairs, indicating they are fresh and delicious.
- Avoid choosing radishes with wilted tops, swollen bodies, and leaves that are no longer fresh.
Where to buy delicious vegetarian sausage and vegetarian shrimp?
- You can buy ready-made vegetarian sausage and vegetarian shrimp at vegetarian food stores, markets, or supermarkets. Additionally, you can also make vegetarian sausage at home to ensure food safety with guidance from TasteVN.
- When choosing packaged products, you should carefully check the expiration date, ensure the outer packaging is intact, not torn or discolored, and that the product inside is not moldy, has no bruises, or unusual leaking.
How to prepare Vegetarian Bun Thang
-
Prepare vegetables for the broth
Wash the loofah, carrot, and white radish, peel, rinse, and cut them in half.
Wash 2 ginger roots, peel the dirty parts, then cut one in half and slice the other.
Peel 2 onions, clean them. Cut one in half, and cut the other into wedges.
-
Prepare mushrooms
You soak 200g of oyster mushrooms and 50g of chicken leg mushrooms in diluted salt water for 10 minutes, then take them out, wash them clean, and let them drain. After that, tear the oyster mushrooms into strips.
Put 50g of dried shiitake mushrooms in a bowl, soak them in warm water for about 7 – 10 minutes until the mushrooms expand, then cut off the stems and wash them again, then squeeze out the water.
-
Cook the broth
Put 1 onion, 1 ginger cut in half into a filter bag along with 1/2 tablespoon of whole pepper.
Next, add all the ingredients that have been prepared including: sponge gourd, white radish, carrot, shiitake mushrooms, and chicken thigh mushrooms into the pot to simmer with 3 liters of fresh coconut water.
Then add the prepared filter bag together with 20g of rock sugar, cover it, and cook on high heat for about 3 minutes until the water in the pot boils, then reduce the heat and continue to cook for about 30 – 40 minutes for the ingredients to release all their sweetness to make the broth.
Finally, season with 1 tablespoon of salt, 1 tablespoon of vegetarian seasoning, and 1/3 teaspoon of monosodium glutamate into the pot and adjust the seasoning to taste. Stir gently and simmer for another 10 minutes before turning off the heat.
-
Boil mushrooms and noodles
Prepare a filter bag similar to 1 onion cut into wedges, 1 piece of ginger sliced, and the remaining 1/2 tablespoon of white pepper.
Bring a pot of water to a boil over medium heat and drop in the spice bag to release its aroma. When the water in the bag turns the color of the spices, add the oyster mushrooms and boil for 3 – 5 minutes until the mushrooms are cooked, then use a strainer to remove them. Continue to blanch the noodles for about 1 – 2 minutes, then remove the noodles and drain.
-
Make shrimp floss
Grind 200g of vegetarian shrimp.
Heat a pan with 2 tablespoons of cooking oil, and when the oil is hot, add the ground shrimp.
Add 1/4 teaspoon of chili powder, 1/4 teaspoon of monosodium glutamate, and 1/4 teaspoon of pepper, stir well over medium heat, and sauté for about 2 minutes until the shrimp are cooked and slightly dry to become shrimp floss, then transfer to a plate.
-
Cut the ingredients
Cooked carrots and keep them, cut lengthwise and long
Cut the vegetarian sausage into thin slices, then julienne. For the chicken leg mushrooms and shiitake mushrooms, cut them into bite-sized slices.
Finely chop the Vietnamese coriander.
-
Completion
Put the noodles in a bowl, arrange the sliced sausage, carrots, mushrooms, and Vietnamese coriander around the bowl with the vegetarian shrimp in the center. Then, pour the broth in and enjoy!
-
Final product
Delicious vegetarian noodle soup with naturally sweet vegetable broth, chewy mushrooms, and the strong aroma of vegetarian shrimp makes the dish have a very distinctive and irresistible flavor, ensuring that your whole family will love this dish.
I hope with the detailed instructions above, you can successfully prepare the delicious, light vegetarian noodle soup to treat your family on the vegetarian day! Don’t forget to share the results with TasteVN!
