Vegetable Hue-Style Noodle Soup

Servings: 4 · Prep: 20 min · Cook: 30 min · Total: 50 min

Ingredients

• 8 oz dried rice noodles
• 12 oz extra-firm tofu
• 8 oz fresh shiitake mushrooms
• 8 cups vegetable broth
• 3 tablespoons lemongrass paste
• 1 tablespoon fresh ginger
• 1 pepper serrano pepper
• 2 tablespoons low-sodium soy sauce
• 1 tablespoon neutral cooking oil
• 2 tablespoons lime juice
• 1/2 cup fresh cilantro
• 1/2 cup fresh mint

Equipment

Measuring Cups; Measuring Spoons; Cutting Board; Large pot; Colander; Tongs; Chef’s knife; Serving bowls; Ladle; Medium pot; measuring cups; measuring spoons; cutting board; large pot; colander; tongs; chef’s knife; serving bowls; ladle; medium pot

Steps

1. Complete the prep. 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.
   • 12 ounces tofu — drained and cut into 1-inch cubes
   • 8 ounces shiitake mushrooms — stemmed and sliced
   • 1 tablespoon ginger — grated
   • 1 Count serrano pepper — thinly sliced
   • 1/2 cup cilantro — chopped
   • 1/2 cup mint — chopped

   Use caution when slicing serrano pepper, and wash your hands after handling it.

2. Cook the rice noodles. Cook the rice noodles in boiling water until just tender, then drain and rinse under cool water to stop the cooking.
   • 8 ounces rice noodles

   Drain boiling water carefully to avoid steam and splash burns.

3. Brown the tofu. 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.
   • 1 tablespoon cooking oil
   • 12 ounces tofu — drained and cut into 1-inch cubes

   Use caution with hot oil to avoid splatter burns.

4. Cook the mushrooms and aromatics. 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.
   • 8 ounces shiitake mushrooms — stemmed and sliced
   • 3 tablespoons lemongrass paste
   • 1 tablespoon ginger — grated
   • 1 Count serrano pepper — thinly sliced
5. Simmer the broth. Add the vegetable broth and soy sauce. Bring to a steady simmer and cook 10 minutes to infuse the broth.
   • 8 cups vegetable broth
   • 2 tablespoons soy sauce
6. Finish the soup. Return the tofu to the pot and simmer until heated through, about 2 minutes. Stir in the lime juice.
   • 2 tablespoons lime juice
7. Serve. Divide the noodles among bowls, ladle the hot broth, tofu, and mushrooms over the top, then finish with cilantro and mint and serve hot.
   • 1/2 cup cilantro — chopped
   • 1/2 cup mint — chopped

   Ladle hot broth slowly to avoid splashes and burns.

https://plumtally.com/recipes/vegetable-hue-style-noodle-soup-racj080g94ot