Bún Riêu Chay (Vegan Tomato Noodle Soup)

Ingredients

• 8 oz Rice vermicelli noodles
• 8 cups Vegetable broth
• 4 tbsp Tomato paste
• 2 cups Diced tomatoes
• 1 block Fried tofu, cubed
• 1 cup Vegetarian 'crab' balls
• 1/2 cup Dried shiitake mushrooms, rehydrated
• 1 tbsp Annatto seeds
• 2 tbsp Vegetable oil
• 3 cloves Garlic, minced
• 2 small Shallots, minced
• 1 tbsp Vegan shrimp paste (mắm ruốc chay)
• 1/4 cup Green onions, chopped
• 1/4 cup Fresh cilantro, chopped
• 1 cup Bean sprouts
• 4 wedges Lime wedges

Instructions

1. 1Bring a large pot of water to a rolling boil (212°F / 100°C). Add the 8 oz of rice vermicelli noodles and cook for 3-5 minutes, until the noodles are tender but still firm to the bite. Drain the noodles immediately and rinse them under cold water to prevent sticking, then set aside in a bowl.
2. 2In a small bowl, combine the 1 tbsp of annatto seeds with 1/2 cup of warm water. Let the seeds soak for 15 minutes. After soaking, strain the liquid through a fine-mesh sieve into a separate bowl, discarding the annatto seeds; this vibrant orange liquid is the 'annatto oil' referred to in the recipe.
3. 3Heat the 2 tbsp of vegetable oil in a large heavy-bottomed pot over medium heat (approximately 300-325°F / 150-163°C). Add the 3 cloves of minced garlic and 2 small minced shallots, then sauté for 2-3 minutes, stirring frequently, until they become fragrant and lightly golden.
4. 4Stir in the 4 tbsp of tomato paste and the 2 cups of diced tomatoes into the pot. Continue to cook over medium heat for 5 minutes, stirring occasionally, until the tomato paste darkens slightly and the mixture is well combined.
5. 5Pour in the 8 cups of vegetable broth and the reserved 'annatto oil' (the orange liquid from step 2) into the pot. Increase the heat to medium-high (approximately 350-375°F / 175-190°C) and bring the mixture to a gentle simmer, where small bubbles begin to break the surface.
6. 6Add the 1 block of cubed fried tofu, the 1 cup of vegetarian 'crab' balls, the 1/2 cup of rehydrated dried shiitake mushrooms, and the 1 tbsp of vegan shrimp paste to the simmering broth. Reduce the heat to low (approximately 180-200°F / 82-93°C) and let the soup gently simmer for 20 minutes, allowing the flavors to meld.
7. 7To serve, divide the cooked 8 oz of rice vermicelli noodles among four serving bowls. Ladle the hot tomato broth, along with the cubed fried tofu, vegetarian 'crab' balls, and rehydrated dried shiitake mushrooms, over the noodles. Garnish each bowl with the 1 cup of bean sprouts, 1/4 cup of chopped green onions, 1/4 cup of chopped fresh cilantro, and a lime wedge. Serve immediately.

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