Vegetarian Curry Noodle Soup (Bún Riêu Chay)

Ingredients

• 8 cups Vegetable Broth
• about 450 g Tomatoes
• about 450 g Fried Tofu
• about 450 g Rice Noodles (Bún)
• 2 tbsp Tomato Paste
• 2 tbsp Annatto Oil
• 1/2 cup Dried Shiitake Mushrooms
• about 113 g Tofu Skin
• 1 whole Lime
• 1/4 cup Mint
• 1/4 cup Thai Basil
• 2 cups Bean Sprouts
• 2 tbsp SHELLFISH-Free Fermented Bean Curd (Optional)

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

Instructions

1. 1Place the 1/2 cup Dried Shiitake Mushrooms in a medium bowl and cover them completely with warm water. Let them soak for 20 to 30 minutes, or until they are soft and pliable. Once softened, carefully drain the mushrooms and slice them thinly into 0.635 cm strips.
2. 2In a large, heavy-bottomed pot, heat the 2 tablespoons of Annatto Oil over medium-high heat (176.7°C/175°C). Add the about 450 g of Tomatoes, cut into 2.54 cm wedges, and cook for 5 to 7 minutes, stirring occasionally, until they have softened and begun to break down. Stir in the 2 tablespoons of Tomato Paste and continue to cook for 1 minute, stirring constantly, until the paste darkens slightly.
3. 3Pour the 8 cups of Vegetable Broth into the pot with the cooked tomatoes and tomato paste. Increase the heat to high (204.4°C/200°C) and bring the broth to a rolling boil. Once boiling, add the thinly sliced shiitake mushrooms, the about 450 g of Fried Tofu, and the about 113 g of Tofu Skin. Reduce the heat to medium-low (135°C/135°C), cover the pot, and let the soup simmer gently for 30 minutes to allow the flavors to meld.
4. 4While the soup simmers, bring a large pot of water to a rolling boil. Add the about 450 g of Rice Noodles (Bún) and cook for 3 to 5 minutes, or until they are tender but still firm to the bite. Drain the cooked noodles thoroughly in a colander and rinse them under cool running water to prevent them from sticking together. Set aside.
5. 5Prepare the garnishes: Cut the 1 whole Lime into 4 to 6 wedges. Wash and gently pick the leaves from the 1/4 cup Mint and 1/4 cup Thai Basil, discarding any stems. Wash the 2 cups of Bean Sprouts thoroughly under cool water.
6. 6To assemble the soup, divide the cooked about 450 g of Rice Noodles evenly among four individual serving bowls. Carefully ladle the hot broth, along with the cooked tomatoes, shiitake mushrooms, fried tofu, and tofu skin, over the noodles in each bowl.
7. 7Garnish each bowl with the prepared lime wedges, fresh mint leaves, Thai basil leaves, and bean sprouts. If desired, add 1/2 tablespoon of the 2 tablespoons of SHELLFISH-Free Fermented Bean Curd to each bowl for an extra layer of flavor.

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