Vietnamese Tomato 'Crab' Noodle Soup (Bún Riêu)
This comforting and flavourful noodle soup dish features a sweet and tangy tomato broth, vegan 'crab cakes', herbs and tofu puffs.
Servings: 4
Ingredients
Vegan Crab and Shrimp Cakes
- 1 can hearts of palm 450g or 5 sticks
- 450 g extra firm tofu
- 1 tsp lemon juice
- 2 tsp minced garlic
- 2 shallots chopped
- 1 nori sheet toasted and ground
- 1.5 tbsp old bay seasoning
- 1 tbsp flaxseed meal
- 3 tbsp water
- 5 tbsp corn starch
Tomato Broth
- 3 medium tomatoes
- 1 white onion sub 6 shallots
- 3 slices ginger
- 6 cups water
- 1 pack tofu puffs
- 1 sheet dried kelp
- 1 tbsp agave
- 2 tbsp vegan fish sauce
- 2 tsp anatto powder optional, for colour
- salt if required
Toppings
- 3-4 servings rice noodles
- chopped mint leaves
- chopped coriander
- 2 limes
- 1 red chili
- chili oil
Instructions
- Combine flaxseed meal with water and let it sit for 5 minutes to thicken. This would be our 'egg' substitute.
- Start by making vegan 'crab' cakes - shred hearts of palm and crumble tofu. Add toasted and ground nori sheet flakes/powder and combine well.
- Add old bay seasoning, lemon juice, minced garlic, shallots and flaxseed meal. Mix well.
- Form your desired shape of the crab cakes and coat them in corn starch. Deep fry or air fry until golden brown.
- Chop tomatoes in 8 wedges each. To a pan, add olive oil and saute your aromatics - onion and ginger. Add in your tomatoes.
- Add water, all seasonings and kelp. Bring to a boil and simmer for 5-10 minutes. Remove the kelp and add in your tofu puffs.
- In a separate pot, cook the bánh canh noodles or substitute rice noodles according to package instructions. Drain and set aside.
- In serving bowls, place a portion of noodles.Pour the hot tomato broth over the noodles.
- Top with crab cakes, fresh herbs. Garnish with lime wedges, sliced chili, and chili oil if desired. Enjoy!