Vegan Bún Riêu (Tomato Noodle Soup)

Ingredients

• 8 cups Vegetable Broth
• 28 oz Canned Diced Tomatoes
• 1 block Firm Tofu
• 8 small Vegan Crab Cakes
• 8 oz Rice Noodles
• 2 tablespoons Tomato Paste
• 2 tablespoons Annatto Oil
• 2 tablespoons Fermented Tofu
• 2 tablespoons Lime Juice
• 1 tablespoon Shrimp Paste (Vegan)
• 1 cup Bean Sprouts
• 1/4 cup Mint
• 1/4 cup Perilla Leaves

Instructions

1. 1In a large, heavy-bottomed pot, heat the 2 tablespoons of Annatto Oil over medium heat (175°C / 350°F). Add the 28 oz Canned Diced Tomatoes and the 2 tablespoons of Tomato Paste. Cook, stirring occasionally, for 10 minutes, until the tomatoes begin to soften and break down, and the mixture smells fragrant.
2. 2Pour in the 8 cups of Vegetable Broth into the pot. Increase the heat to high and bring the mixture to a rolling boil. Once it is boiling, reduce the heat to medium-low, cover the pot with a lid, and let it simmer gently for 30 minutes to allow the flavors to fully develop.
3. 3While the broth simmers, prepare the 1 block of Firm Tofu by cutting it into 1-inch cubes. You can pan-fry these tofu cubes: heat a separate large skillet over medium-high heat (200°C / 400°F), add the tofu, and cook for 5-7 minutes, turning occasionally, until golden brown on all sides. If you choose not to pan-fry, the tofu will be added directly to the soup later.
4. 4To cook the 8 oz Rice Noodles, bring a large pot of water to a rolling boil. Add the rice noodles and cook for 3-5 minutes, or until they are tender but still slightly firm to the bite. Drain the cooked noodles thoroughly in a colander and rinse them with cool water to prevent them from sticking together, then divide the rinsed noodles evenly among four serving bowls.
5. 5Add the 2 tablespoons of Fermented Tofu and the 1 tablespoon of Vegan Shrimp Paste to the simmering broth in the large pot. Stir well to combine these ingredients. If you did not pan-fry the 1 block of Firm Tofu, add the tofu cubes to the broth now. Continue to simmer the soup, uncovered, for another 5 minutes, until the fermented tofu has fully dissolved and the shrimp paste is completely incorporated into the broth.
6. 6Prepare the 8 small Vegan Crab Cakes. You can pan-fry them: arrange the crab cakes in a single layer in a non-stick skillet over medium-high heat (200°C / 400°F) and cook for 3-4 minutes per side, until they are golden brown and heated through. Alternatively, you can bake them: preheat your oven to 190°C / 375°F, place the crab cakes on a baking sheet, and bake for 10-12 minutes until golden brown and heated through.
7. 7Carefully ladle the hot broth, along with the cooked tofu, into each of the four serving bowls containing the rice noodles. Top each bowl with two of the golden brown vegan crab cakes, a generous handful of the 1 cup Bean Sprouts, some of the 1/4 cup Mint leaves, and some of the 1/4 cup Perilla Leaves. Serve immediately, offering the 2 tablespoons of Lime Juice on the side for each person to add to their taste.

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