Bún Riêu Chay (Vegetarian Crab Noodle Soup)

Ingredients

• 8 oz Dried Rice Vermicelli Noodles
• 1 block Firm Tofu
• 8 cups Vegetable Broth
• 1 lb Tomatoes
• 2 tbsp Tomato Paste
• 1 cup Fried Tofu Puffs
• 2 tbsp Annatto Oil
• 1 tbsp Rice Vinegar
• 1 tsp Sugar
• 1 tsp Salt
• 2 tbsp Green Onions
• 1/4 cup Mint
• 1 cup Bean Sprouts

Instructions

1. 1Place the 8 oz Dried Rice Vermicelli Noodles in a large bowl. Pour enough warm water (around 100-110°F / 38-43°C) over them to fully submerge, and let them soak for 15-20 minutes until they are pliable and no longer brittle. Drain the noodles thoroughly and set aside.
2. 2Cut the 1 block Firm Tofu into 1/2-inch cubes. Heat a large non-stick skillet over medium-high heat (around 350°F / 175°C). Pan-fry the tofu cubes for 8-12 minutes, turning them occasionally, until they are golden brown on all sides. Remove the fried tofu from the skillet and set it aside.
3. 3In a large heavy-bottomed pot, heat the 2 tbsp Annatto Oil over medium heat (around 300°F / 150°C). Add the 1 lb Tomatoes, diced into 1/2-inch pieces, and the 2 tbsp Tomato Paste. Cook, stirring frequently, for 5-7 minutes, until the tomatoes begin to soften and the tomato paste darkens slightly and becomes fragrant.
4. 4Pour in the 8 cups Vegetable Broth. Add the 1 tbsp Rice Vinegar, 1 tsp Sugar, and 1 tsp Salt to the pot. Increase the heat to high until the mixture reaches a rolling boil (212°F / 100°C). Once boiling, reduce the heat to low (180-200°F / 82-93°C) and let the broth simmer gently for 30 minutes, allowing the flavors to meld.
5. 5Add the pan-fried 1 block Firm Tofu cubes and the 1 cup Fried Tofu Puffs to the simmering broth. Continue to simmer on low heat for another 10 minutes, ensuring the tofu is heated through and has absorbed some of the broth's flavor.
6. 6Divide the drained 8 oz Dried Rice Vermicelli Noodles evenly among four serving bowls. Ladle the hot broth, along with the tofu cubes and fried tofu puffs, over the noodles in each bowl. Garnish each serving with the sliced 2 tbsp Green Onions, fresh 1/4 cup Mint leaves, and fresh 1 cup Bean Sprouts.

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