Try your hand at cooking vegetarian fish noodle soup for a change of pace.

Ingredient:

- To make the broth: Radish, carrots, apples, onions.

- Toppings: King oyster mushrooms, tofu, vegetarian fish cake.

- Vegetables: Tomatoes, dill, coriander, banana blossom, shredded water spinach, bean sprouts, herbs, taro stems.

- Seasonings: Seasoning powder, oyster sauce, soy sauce, shallots, turmeric powder, cooking oil, fermented rice paste, sugar.

Making:

- Prepare the ingredients: cut the radish, carrots, tomatoes, and apples into chunks. Cut the fresh king oyster mushrooms in half, and wash and crush the coriander roots.

- Wash and drain the vegetables. Peel the taro stems, slice them, and squeeze them with salt for about 10-15 minutes to remove the itchiness.

- Add the vegetables and herbs to the pot and pour in enough water to cover them. Bring the broth to a boil over high heat. Skim off any foam to keep the broth clear. Reduce the heat and simmer for about 30 minutes.

- Sauté the onions until fragrant, then add the tomatoes and stir-fry. Add the tofu, fish cake, king oyster mushrooms, and season with oyster sauce, seasoning powder, soy sauce, and sugar. Stir well and cook until done, then turn off the heat.

- Once the broth is simmering, remove all the vegetables and add the sautéed toppings. Bring to a boil, add the fermented rice paste and taro stems, and cook until the taro stems are tender. Season the broth to taste, add dill and cilantro, then turn off the heat.

- Put the rice noodles in a bowl, add the fresh vegetables as topping, and pour in the broth. That's it! Your bowl of fish noodle soup with all the toppings is ready.

Source: https://giadinh.suckhoedoisong.vn/thu-tai-nau-mon-bun-ca-chay-doi-vi-172240820092740332.htm