Vegan Vietnamese Broth
Rated 5.0 stars by 1 users
Category
Soup
Cuisine
Vietnamese
Author
Lucy Albert
Servings
1
Prep Time
10 minutes
Cook Time
20 minutes
VEGGIES, NOODLES, MARBLES’ CHUNKS
Ingredients
-
1 Juicy Marbles Filet
- 1/2 tbsp ground coriander
- 1/2 tbsp smoked paprika
- 1/2 tsp ground cloves
- 1 tsp ground cardamon
- 1 tsp cinnamon
- 4 cups water
- 1 tbsp tamari
- Some chopped ginger (or ground ginger)
- 2-3 crushed and chopped garlic cloves
- 1 onion minced
- A handful of chopped red pepper
- A handful of carrots chopped in matchsticks
- A handful of chopped mushrooms
- Some baby corn
- Some frozen edamame beans
- A handful of green chard
- Some chopped spring onions
- Cilantro for decoration
- Mung bean or rice noodles (Or whatever noodles you like)
Directions
1. Toast the Spices
- Heat a medium-sized pot over medium heat. Add coriander, smoked paprika, cloves, cardamom, and cinnamon. Toast the spices for 1 minute, stirring constantly.
2. Build the broth
- Add water, tamari, ginger, garlic, carrots, peppers, and mushrooms to the pot. Bring to a boil. Add baby corn and frozen edamame, then simmer for a few minutes. Turn off the heat and let the broth rest.
3. Prepare the Noodles
- Place mung bean or rice noodles in a bowl and cover them with boiling water. Let them soak for 3 minutes (or follow the package instructions). Drain and set aside.
4. Cook the Juicy Marbles Chunks
- Slice the Juicy Marbles filet into chunks and season with salt. Heat a pan with a small amount of oil and sear the chunks for about 2 minutes on each side until crispy.
5. Assemble the Broth
- Add the noodles to the broth. Garnish with spring onions, cilantro, and sesame seeds. Add the sizzled Juicy Marbles chunks on top for the final touch.
6. Serve and Enjoy
- Serve hot, adjust the seasoning to your taste, and enjoy a comforting bowl of plant-based Vietnamese broth.