Vegan La Paz Batchoy

Ingredients

• 8 cups Vegetable Broth
• about 225 g Rice Noodles (Miki)
• 1 block Tofu
• 1 cup Shiitake Mushrooms
• 4 cloves Garlic
• 1 medium Onion
• 1 tbsp Ginger
• 1/2 cup Green Onions
• 2 tbsp Coconut Aminos
• 1 tbsp Vegan Fish Sauce
• 2 tbsp Coconut Oil
• 1/2 tsp Salt
• 1/4 tsp Black Pepper
• 1/2 cup Chicharon Alternative
• 2 optional Hard Boiled Vegan Egg Alternative

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1In a large pot, heat coconut oil over medium heat. Sauté garlic, onion, and ginger until fragrant.
2. 2Add tofu and shiitake mushrooms. Cook for 5-7 minutes, until the tofu is lightly browned.
3. 3Pour in vegetable broth. Bring to a boil, then reduce heat and simmer for 20-25 minutes.
4. 4Season with coconut aminos, and vegan fish sauce, salt, and pepper to taste.
5. 5Add rice noodles and cook for 3-5 minutes, until the noodles are tender.
6. 6Serve hot, garnished with green onions and fried tofu skin (chicharon alternative) and vegan egg alternative if using.

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