Hủ Tiếu chay
Serves 4
Directions
- 1Soak Shiitake in 300ml water for at least 1 hour.
- 2Cut the soup vegetables into coarse pieces and cook them in a pot with 3.5 liters of water.
- 3Season with salt, mushroom broth, soy sauce/fish sauce and MSG and let it cook until the vegetables are tender.
- 4Add the Shiitake broth.
- 5Finely chop spring onions, garlic and ginger and fry them in plenty of oil (approx. 150ml).
- 6Let it cool down and season with soy sauce and a pinch of salt.
- 7Use part of the spring onion oil to fry the toppings.
- 8Soak dried soy skin (Yuba) in water and dry thoroughly. Then deep-fry in plenty of oil.
- 9Sauté any type of mushrooms (Shiitake, Shimeji, button mushrooms, oyster mushrooms).
- 10Serve and enjoy. Top with pepper, spring onion, chili and lime.
Ingredients
- 2 Möhren
- 1 Kohlrabi
- 1 Maiskolben
- 2 Korianderwurzel
- 3 Korianderwurzel
- 1 weiße Zwiebel
- 300 ml Shiitakesud aus getrockneten Shiitake
- 3.5 l Wasser
- Salz
- MSG Pilzbrühe
- Sojasoße
- vegane Fischsoße
- 3 Lauchzwiebeln
- 4 Lauchzwiebeln
- 5 Lauchzwiebeln
- 4 Zehen Knoblauch
- 5 Zehen Knoblauch
- 20 g Ingwer
- 150 ml Öl (Sonnenblumenöl/Rapsöl z.B.)
- Sojasoße
- 1 Prise Prise Salz
- Pilze
- frittierter Tofu
- getrockenete Sojahaut aka Yuba
- Alternativ Dumplingwrapper-Teig
- weißer oder schwarzer Pfeffer
- Lauchzwiebel
- Limette
- Chili
- 1 Packung Tapiokanudeln (Hu Tieu Bot Loc)
Equipment
Topf
Tips
- Most important key in the vegan version is the aromatic oil from spring onions, ginger and garlic.
- If the Yuba is too wet, the oil will splash too much.
- Alternatively, you can fry thin dough (e.g. dumpling wrappers).
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