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From: Vietnamese Food Team

Vegetarian Quảng Noodle Soup Recipe (Mì Quảng Chay)

Date: 2013-05-10 4 Favourite 2 Saved 0

On Buddha Days, I and my mom usually try to create new vegetarian dishes for our family. Today, we will cook Vegetarian Quảng Noodle Soup (Mì Quảng Chay) which comes from many stunning Vietnamese Recipes Vegetarian. The broth is cooked from white radish and mushrooms will create a fantastic flavor for your noodle soup. When we combine with fried tofu, roasted peanut, grill rice pancakes and Quảng noodle, I bet you cannot stop eating.

Vegetarian Quảng Noodle Soup Recipe (Mì Quảng Chay)

It is really amazing, right? So, do you want to discover one of stunning Vietnamese Recipes Vegetarian with me? When you feel free, welcome to follow my instruction below and let us start cooking right now. Weekend is already arrived; cooking something new is a good way to help your relationship in family getting closer.

Ingredients:

Making broth: 1 white radish, ½ cabbage, ½ green cauliflower, carrot/pear
300g straw mushrooms or shiitake mushrooms
1 tomato
2 slices tofu (100g)
Coriander, salt, Magi’s stuff, leek
Vegetables: salad, bean sprout, basil leaves, spearmint leaves
Quảng noodle. If you cannot find this noodle, use phở noodle instead. Mix it with ½ teaspoon saffron to create the color.
Roasted peanut, grilled rice pancakes
Annatto seed oil
Soya sauce or white soya cheese
Tofu skin – Buy at Vegetarian Markets

Process:

Step 1: Clean white radish, cabbage, cauliflower and slice into small cubes. Pour all into pot, add more water; make sure it will cover all face of these ingredients. Cook until it boils (30 – 45 minutes). Then, scoop out all these vegetables.

Step 2: Cut off the roots of mushrooms, clean and soak into cold water added a little salt about 15 minutes. Next, wash again and wait to dry.

Step 3: Clean sliced tofu and bring to fry until they turn brown yellow.

Step 4: Clean and slice the green of leek small. Smash well the white part. Clean and slice small coriander. Clean tomato and slice into small cubes. Smash roasted peanut.

Step 5: Cut tofu skin into medium pieces, heat the oil and fry until it turns yellow. Put on plate added paper napkin to absorb wasted oil.

Step 6: Heat 3 teaspoons annatto seed oil, add more sliced leek (the green part) and fry until it is fragrant. Next, add more tomato and fry quickly.

Step 7: Next, add more mushrooms, tofu into pot and fry quickly, season with a little salt and stir well.

Step 8: Then, pour slowly broth in step 1 into pot. To create one of stunning Vietnamese Recipes Vegetarian, you should not season with soya sauce because it will make this broth be sour.

Step 9: Continue to cook about 10 – 15 minutes, season with ½ teaspoon Magi’s stuff, salt, pepper and sugar and turn off the heat. Sprinkle more sliced leek and coriander on face of broth.

Step 10: Clean well all vegetables, wait to get dry.

Step 11: Soak quảng noodle in hot water about 3 – 4 minutes. Next, bring to wash immediately in cold water to make sure they will not be stick together.

Finally, your dish is ready to serve. When serving, arrange vegetables on bottom of bowl; add more quảng noodle and scoop the broth into bowl. Add more tofu, tofu skin and mushrooms on face of dish. Do not scoop too much broth. This soup is not required too much water in bowl. Sprinkle more roasted peanut and eating with rice pancake is amazing. I suggest you should eat when it is still hot. You can add more soya sauce or white soya cheese if you want to increase its flavor. Hope you will have a good appetite and do not miss our next Vietnamese Recipes Vegetarian soon. Good Luck for your Cooking.