VEGAN SEAWEED VERMICELLI SOUP

by Thao Le

The quintessence of Vietnamese cuisine is not just meals and recipes, but also a cultural element filled with national identity. Vegetarian cuisine is one of those distinctive traits. Vietnamese vegetarian recipes are not only economical and pure, prepared from all-natural products, but also beneficial for your health, due to the harmony of components.

The delicate flavor of seaweed, coupled with the delicacy of mushrooms, promises to produce a one-of-a-kind soup that will steal your heart at first sight. Come into the kitchen with Anchay.vn today to learn how to create Vegan Seaweed Vermicelli Soup, which will provide a fresh touch to your and your family's regular meals.

Total Time

25 mins

Difficulty

Easy

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Simple Tasty Recipes

Ingredients for 1 Servings

50 grams

Oyster Mushroom
75 grams

Enoki Mushroom
60 grams

Fresh Vermicelli
1

Tomato
2

Seaweed Leaves
2

Lemongrass Branches
30 grams

Veggies (Basil, Sprouts, Bean Sprouts, Banana Flower,…)
30 grams

Seasoning Veggies (Coriander, Cilantro, Vietnamese Coriander,…)

Time

Preparation Time

15 mins
Cooking Time

10 mins
Total Time

25 mins

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Method

PREPARATION Remove the seeds from the tomatoes and cut them into quarters. Rinse and drain the mushrooms before removing the base and shredded them into bite-size pieces.
Cut seaweed leaves into small pieces. Crushed and chopped the lemongrass.
Rinse and drain the veggies, especially the banana flowers, thinly slice and soak them in water with a little lemon juice to avoid discoloration.
INSTRUCTIONS : Step 1: Preprocessing Stir-fry till the tomatoes are rare in a little oil, then add the oyster mushrooms and seaweed.
For taste, combine 1 teaspoon sugar and 1 teaspoon vegan seasoning powder. Then pour in 1 liter of filtered water and 1 teaspoon of crushed lemongrass.
Step 2: Make the Vegan Broth After the broth has been simmering for 10 minutes, add the enoki mushrooms. Add 1 tablespoon of vegan spice powder to the pot to make the meal more flavorful.
Step 3: Finished Prepare the vermicelli in a rice bowl and pour the broth over it. Sprinkle with pepper to taste, then top with coriander, cilantro and Vietnamese coriander.
Do not forget to add chili peppers and a splash of lemon to make the dish more appealing! Enjoy this delicious, low-cost vegetarian noodle dinner right now!

Notes:

With the collaboration of Chef Duong Yen Nhi and Anchay.vn, this is a quick and simple Vegan Seaweed Vermicelli Soup recipe. You may season it to your liking and serve it with extra vegetables and tofu. We wish you luck and pleasure!

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