50m$26.14Vegetable Hue-Style Noodle Soup
A Vietnamese vegetarian rice-noodle soup with a bright lemongrass-ginger broth, tofu, shiitake mushrooms, serrano pepper, cilantro, and mint. Serve it for lunch or dinner.
- Cuisine
- Vietnamese
Shopping options
fresh shiitake mushrooms, stemmed and sliced
8 Ounce
Simple Truth Organic® Sliced Shiitake Mushrooms
80%
neutral cooking oil
1 Tablespoon
Crisco® Pure Vegetable Oil
1%
dried rice noodles
8 Ounce
A Taste of Thai® Rice Noodles
50%
lemongrass paste
3 Tablespoon
Gourmet Garden Lemongrass Stir-In Paste
38%
fresh ginger, grated
1 Tablespoon
Spice World™ Fresh Peeled Ginger Bag
7%
serrano pepper, thinly sliced
1 Count
Fresh Green Serrano Peppers
63%
lime juice
2 Tablespoon
Italia™ Garden Lime Juice
6%
low-sodium soy sauce
2 Tablespoon
Kikkoman® Less Sodium Soy Sauce
10%
vegetable broth
8 Cup
Swanson® Vegetable Broth, 32 oz Carton
100%
fresh mint, chopped
0.5 Cup
Simple Truth Organic® Mint
100%
extra-firm tofu, drained and cut into 1-inch cubes
12 Ounce
Simple Truth Organic® Extra Firm Tofu
86%
fresh cilantro, chopped
0.5 Cup
Soli Organic™ Cilantro Bunch
50%
Cost Summary
· only what you use
per serving · 4 servings
Cook this recipe
- extra-firm tofu-12 oz
- dried rice noodles-8 oz
- fresh shiitake mushrooms-8 oz
- vegetable broth-8 cups
- fresh cilantro-0.5 cups
- fresh mint-0.5 cups
- serrano pepper-1 pepper
- lemongrass paste-3 tbsp
- low-sodium soy sauce-2 tbsp
- lime juice-2 tbsp
- fresh ginger-1 tbsp
- neutral cooking oil-1 tbsp
Complete the prep: drain and cube the tofu, stem and slice the shiitakes, grate the ginger, slice the serrano, and chop the cilantro and mint.
Use caution when slicing serrano pepper, and wash your hands after handling it.
Cook the rice noodles in boiling water until just tender, then drain and rinse under cool water to stop the cooking.
Drain boiling water carefully to avoid steam and splash burns.
Heat the oil in a large pot over medium-high heat. Add the tofu and cook until lightly golden, turning gently, about 6 to 8 minutes; transfer to a plate.
Use caution with hot oil to avoid splatter burns.
Add the shiitakes to the pot and cook until softened and browned, about 4 minutes. Stir in the lemongrass paste, ginger, and serrano, then cook until fragrant, about 1 minute.
Add the vegetable broth and soy sauce. Bring to a steady simmer and cook 10 minutes to infuse the broth.
Return the tofu to the pot and simmer until heated through, about 2 minutes. Stir in the lime juice.
Divide the noodles among bowls, ladle the hot broth, tofu, and mushrooms over the top, then finish with cilantro and mint and serve hot.
Ladle hot broth slowly to avoid splashes and burns.
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