Vegan Vermicelli in Tomato Broth


  • Rice vermicelli
  • Bean sprouts
  • 3 tomatoes
  • 2 king oyster mushrooms
  • 200g tofu
  • 300g soy-bean curd
  • 100g vegetarian ham
  • Annatto oil
  • Vegan fish sauce
  • Fermented bean curd
  • Salt
  • Sugar
  • Chicken powder


1. Rinse tomatoes with water, cut into quarters.

2. Rinse king oyster mushrooms with water, cut into bite-size squares.

3. Cut vegetarian ham into squares of 3mm thickness.

4. Cut tofu into bite-sized squares. Heat oil in a pan and fry the tofu until all sides are golden, set aside.

5. Heat oil in a pan and add the tomatoes. Season with 1 tbsp of chicken powder, 1 tbsp of sugar, ½ tbsp of salt, 2 tbsp of fermented bean curd, and toss thoroughly.
Then add ½ tbsp of vegan fish sauce and continue to toss.

6. Add 2 king oyster mushrooms and 1 tbsp of annatto oil, then stir well.

7. Add the fried tofu, let it cook for 5 minutes and turn off the heat.

8. Boil 500ml water in a large pot. Add the mixture in the pan (tomatoes, king oyster mushroom, and tofu) and stir thoroughly.

9. Next, add soy-bean curd and vegetarian ham into the soup pot. Simmer for about 10-15 minutes. 10. Assemble your bowl with the vermicelli, bean sprouts and the hot broth.

This post is also available in: Tiếng Việt

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