Egg-Free Bún Riêu Chay (Vegan Crab Noodle Soup)

Ingredients

• 8 cups Vegetable broth
• 1 lb Rice vermicelli noodles
• 1 lb Firm tofu
• 4 tbsp Tomato paste
• 1/2 cup Dried shiitake mushrooms
• 2 oz Fermented bean curd (tofu)
• 2 tbsp Annatto oil
• 2 large Tomato
• 2 tbsp Tamarind paste
• 1 cup Bean sprouts
• 1 bunch Water spinach (ong choy)
• 4 wedges Lime wedges
• 1/4 cup Mint
• 1/4 cup Perilla leaves

Instructions

1. 1Soak the 1/2 cup of dried shiitake mushrooms in enough hot water to cover them completely for 20-30 minutes, or until they are soft and pliable. Once softened, drain the mushrooms and slice them thinly, about 1/8-inch thick. While the mushrooms soak, press the 1 lb of firm tofu to remove excess water, then cut it into 1/2-inch cubes. Heat a large skillet over medium-high heat (about 350°F / 175°C) and fry the tofu cubes for 5-7 minutes, turning occasionally, until they are golden brown and slightly crispy on all sides. Remove the fried tofu from the skillet and set aside.
2. 2In a large heavy-bottomed pot, heat the 2 tbsp of annatto oil over medium heat (about 300°F / 150°C). Add the 4 tbsp of tomato paste and sauté for 2-3 minutes, stirring constantly, until it darkens slightly and becomes fragrant.
3. 3Add the 8 cups of vegetable broth, the 2 large tomatoes (cut into 1-inch wedges), the thinly sliced shiitake mushrooms, the 2 oz of fermented bean curd, and the 2 tbsp of tamarind paste to the pot. Bring the mixture to a rolling boil over high heat (212°F / 100°C), then reduce the heat to low and simmer for 30 minutes, uncovered, allowing the flavors to meld.
4. 4While the broth simmers, bring a separate large pot of water to a rolling boil (212°F / 100°C). Add the 1 lb of rice vermicelli noodles and cook for 3-5 minutes, or until they are tender but still have a slight chew (al dente). Drain the noodles immediately and rinse them under cold water to prevent sticking, then set aside.
5. 5Wash and prepare the 1 cup of bean sprouts and the 1 bunch of water spinach. If using whole water spinach, trim off any tough stems and cut the leaves and tender stems into 2-inch pieces. Wash the 1/4 cup of mint and 1/4 cup of perilla leaves, and set aside the 4 lime wedges.
6. 6Divide the cooked rice vermicelli noodles evenly among four serving bowls. Top each bowl with the fried 1 lb of tofu cubes, the 1 cup of bean sprouts, and the 1 bunch of water spinach. Ladle the hot broth generously over the noodles and vegetables. Serve immediately with the 4 lime wedges, 1/4 cup of mint, and 1/4 cup of perilla leaves on the side for individual garnish.

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