Mì Quảng Chay (Vegan Turmeric Noodle Soup)

Ingredients

• 8 oz Dried turmeric noodles (mì quảng)
• 6 cups Vegetable broth
• 1 block Firm tofu, pressed and cubed
• 1 cup Shiitake mushrooms, sliced
• 1/2 cup Carrot, diced
• 2 tbsp Vegan fish sauce (nuoc mam chay)
• 1 tsp Turmeric powder
• 2 cloves Garlic, minced
• 2 small Shallots, minced
• 2 tbsp Vegetable oil
• 2 cups Lettuce, shredded
• 1 cup Bean sprouts
• 1/4 cup Fresh cilantro, chopped
• 4 pieces Roasted sesame rice crackers (bánh đa)

Instructions

1. 1Bring a large pot of water to a rolling boil over high heat (212°F / 100°C). Add the 8 oz Dried turmeric noodles and cook for 5-7 minutes, stirring occasionally, until they are tender but still have a slight bite. Drain the noodles thoroughly in a colander and set them aside.
2. 2In a large, heavy-bottomed pot or Dutch oven, heat the 2 tbsp Vegetable oil over medium heat (approximately 350°F / 175°C). Add the 2 cloves minced Garlic and 2 small minced Shallots, and sauté for 2-3 minutes until they are fragrant and softened, but not browned.
3. 3Add the 1 block Firm tofu, cut into 1-inch cubes, and the 1 cup Sliced shiitake mushrooms to the pot. Cook for 5-7 minutes, stirring occasionally, until the tofu cubes are golden brown on all sides and the mushrooms have softened.
4. 4Stir in the 1 tsp Turmeric powder and the 2 tbsp Vegan fish sauce. Continue to cook for 1 minute, stirring constantly, to allow the turmeric to bloom and release its aroma.
5. 5Pour in the 6 cups Vegetable broth and bring the mixture to a gentle simmer over medium-high heat (approximately 195-205°F / 90-96°C). Add the 1/2 cup Carrot, cut into 1/4-inch dice, and simmer for 8-10 minutes until the carrots are tender when pierced with a fork.
6. 6Divide the cooked 8 oz Dried turmeric noodles evenly among four individual serving bowls. Top each bowl with a portion of the cooked tofu, shiitake mushrooms, and carrots from the pot. Add a quarter of the 2 cups Shredded lettuce and a quarter of the 1 cup Bean sprouts to each bowl.
7. 7Carefully ladle the hot broth over the ingredients in each bowl. Garnish each serving with a sprinkle of the 1/4 cup Fresh chopped cilantro and one of the 4 pieces Roasted sesame rice crackers. Serve the soup immediately.

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