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Vegetable Hue-Style Noodle Soup

Recipe combo

Vegetable 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.

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Recipe details

Cuisine
Vietnamese
Servings
4
Total time
50 min
Prep
20 min
Cook
30 min
Difficulty
medium

Ingredients

  • 8 Ounce dried rice noodles - 8 (ounces)
  • 12 Ounce extra-firm tofu, drained and cut into 1-inch cubes - 12 (ounces), Cut into 1-inch cubes after draining.
  • 8 Ounce fresh shiitake mushrooms, stemmed and sliced - 8 (ounces), Stems removed before slicing.
  • 8 Cup vegetable broth - 8 (cups)
  • 3 Tablespoon lemongrass paste - 3 (tablespoons)
  • 1 Tablespoon fresh ginger, grated - 1 (tablespoon), grated
  • 1 Count serrano pepper, thinly sliced - 1 (pepper), thinly sliced
  • 2 Tablespoon low-sodium soy sauce - 2 (tablespoons)
  • 1 Tablespoon neutral cooking oil - 1 (tablespoon)
  • 2 Tablespoon lime juice - 2 (tablespoons)
  • 0.5 Cup fresh cilantro, chopped - 1/2 (cup), chopped
  • 0.5 Cup fresh mint, chopped - 1/2 (cup), chopped

Instructions

  1. Complete the prep

    1. 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.

  2. Cook the rice noodles

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

  3. Brown the tofu

    3. 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.

  4. Cook the mushrooms and aromatics

    4. 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.

  5. Simmer the broth

    5. Add the vegetable broth and soy sauce. Bring to *a steady simmer* and cook *10 minutes* to infuse the broth.

  6. Finish the soup

    6. Return the tofu to the pot and simmer *until heated through*, about *2 minutes*. Stir in the lime juice.

  7. Serve

    7. Divide the noodles among bowls, ladle the hot broth, tofu, and mushrooms over the top, then finish with *cilantro and mint* and serve *hot*.