serves 4 people | 30 min prep time | 150 min to serve | ~ 3€ per serve
For the broth:
• 1 big onion
• 4 garlic cloves
• 1½ tablespoons chopped ginger
• 3 pieces of star anise
• 2 cinnamon sticks
• 8 cloves
• 3L vegetable broth
• 1 tablespoon of salt
For the content:
• 150g fresh shiitake mushrooms
• 175g smoked tofu
• 200g pak choy
• 200g mung bean sprouts
• 300g rice noodles
• oil (rapeseed, sunflower, sesame, peanut etc., for frying)
• soy sauce
• 1 lime
• 1 red chili
• fresh chopped coriander/mint
- Peel and cut onion, garlic and ginger into flat pieces.
- Heat up a big soup pot and pour some oil into it.
- Roast the cut ingredients on high flame, together with the other broth spices. Stir arond frequently so that nothing burns.
- Add the vegetable broth and the salt to the soup and let it simmer on medium heat for ~120 mins.
- Relax a bit or deal with one of your other TODOs for the day.
- Cut mushrooms and tofu into cubicles.
- Heat up a frying pan and add some oil.
- Fry the mushrooms and the tofu on high flame for ~10 mins, stirring around occasionally.
- In the meantime, unpack, peel and wash the pak choy, then cut/rip the leaves into smaller bites.
- Use a sieve to remove all the solids from the broth.
- Add pak choy and mung bean sprouts to the broth and let it simmer for 5 more minutes.
- Heat up some water in a different pot and cook rice noodles as indicated on their package.
- Deglaze the mushrooms and the tofu with some soy sauce.
- Cut the washed lime and chili into servable pieces, together with the fresh chopped coriander and/or mint.
- Distributed cooked noodles among 4 bowls.
- Add the broth and the fried toppings to the bowls.
- Serve with the cut lime, chili, herbs and some soy sauce.
Enjoy!
replacing the non-vegan components of hearty broths with vegan alternatives without sacrificing some flavor power is actually quite tricky!