Bún Riêu Chay (Vegetarian Vietnamese Crab Soup)

Soup Base:

2 Tablespoons Coconut Oil

2 Medium Shallots, Diced

2 Cloves Garlic, Minced

3.5 Ounces Fresh Oyster Mushrooms, Roughly Chopped

1 (14-Ounce)Can Diced Tomatoes

1/4 Cup Pineapple Juice

2 Tablespoons Vegan Fish Sauce

1 Tablespoon Light Soy Sauce

1/2 Teaspoon Crushed Red Pepper Flakes

4 Cups Low-Sodium Vegetable Stock

Toppings:

8 Ounces Thin Rice Noodles, Cooked, Drained, and Rinsed with Cold Water

8 Ounces Hodo Hikiage Yuba

8 Ounces Hodo Soy Five-Spice Tofu Nuggets

1/4 Cup Crispy Fried Onions

1/2 Cup Fresh Mint and/or Basil

3 Scallions, Thinly Sliced

1 1/2 Cups Fresh Bean Sprouts

Set a large stock pot over medium heat on the stove and begin by melting the coconut oil. Once shimmering, add the shallots, garlic, and mushrooms, sauteing until aromatic and tender. When the vegetables begin to just barely take on color, introduce the tomatoes and pineapple juice, scraping the bottom of the pan to make sure nothing sticks. Simmer for about 10 minutes before adding in the vegan fish sauce, soy sauce, red pepper flakes, and vegetable stock. Cover and simmer for another 20 - 30 minutes for the flavors to mingle and meld. The soup base can be made up to 4 days in advance, when properly cooled and kept in an airtight container in the fridge.

To serve, simply divide the noodles, yuba, and tofu nuggets equally between 4 - 6 bowls, depending on how hungry you and your guests are. Top with a generous portion of broth, and pass around the crispy onions, mint and/or basil, scallions, and bean sprouts at the table, allowing each person to garnish their bowlful as desired. Slurp it up immediately, while steaming hot!

Makes 4 - 6 Servings

©Hannah Kaminsky http://www.BitterSweetBlog.com