vietnameseveganvia groq
Vietnamese Chicken-Free Noodle Soup
A vegan twist on a classic Vietnamese dish, swapping the traditional chicken for plant-based ingredients.
⏱40 min🍽4 servings📊medium
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Ingredients
- ●8 oz yellowed noodles
- ●1/2 cup (non-dairy cheese shreds) cheesy
- ●1 tablespoon (vietnamese chili sauce) vietnamese
- ●4 cups chicken-free broth
- ●1 block (pressed and cubed) tofu
- ●1 cup (sliced) mushrooms
- ●1/4 cup (chopped) green onions
- ●2 tablespoons lime juice
- ●1 teaspoon fish sauce (vegan)
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Instructions
- 1
1. In a large pot, combine the chicken-free broth, vietnamese chili sauce, and lime juice. Bring to a boil over high heat.
- 2
2. Reduce the heat to low and simmer for 10 minutes.
- 3
3. Add the tofu and mushrooms to the pot. Simmer for an additional 5 minutes.
- 4
4. Cook the yellowed noodles according to package instructions. Drain and set aside.
- 5
5. Stir in the non-dairy cheese shreds and fish sauce (vegan).
- 6
6. To assemble the soup, divide the noodles among bowls. Ladle the hot broth mixture over the noodles.
- 7
7. Garnish with green onions and serve immediately.