Sustainability.The driving force behind veganism. Food and fashion that does not support exploitationin in any form. A way of life that is slow, self sustaining and wholesome. Everything that is embodied by this Vietnamese vegan noodle soup which is a complete meal in itself.
For the soup - 3 inch long cinnamon stick
2 star anise
1 white onion (finely chopped)
1 inch ginger (thinly sliced)
1 small carrot (sliced)
1 tsp soy sauce
salt to taste
Other ingredients - 1 tsp oil
1 cup sliced mushrooms
freshly ground pepper
70 grams rice noodles
fresh herbs ( Thai basil, cilantro, mint, green onions )
thinly sliced green peppers ( optional )
Take 4 cups water in a saucepan. Add the whole spices, chopped onions, ginger, carrots and salt. Bring to boil and let it simmer.
Once the volume of the liquid reduces to half, add soya sauce to season it. Remove from flame.
Cook the rice noodles as per instructions on the pack. Let it remain a bit firm.
Heat the oil in a wok. Add the mushrooms and saute on medium heat for 5-6 mins.
Season the mushrooms with salt and pepper before removing from the flame.
Put the cooked noodles at the bottom of the bowl. Strain and pour the soup over it.
Garnish with the herbs and add the lime wedges and sliced peppers. Serve immediately.
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