Bun Rieu

Serves 2

• 3 cloves garlic, minced

• 1 small onion, sliced into half-moons

• 14 oz can stewed tomatoes

• 1 tablespoon white or rice vinegar*

• 1 teaspoon tamari

• 2 teaspoon raw sugar, divided

• ¼ teaspoon red pepper flakes

• 3 portions bun (rice vermicelli noodles)* [any thickness]

• 4 cups vegetable broth*

• 8 oz. firm tofu, cut into cubes

• ½ tablespoon dried mushroom powder*

• 1 teaspoon salt

• 1 small tomato, cut into quarters

• 4 oz. beech mushrooms, with stems cut off

Garnishes:

• Beansprouts, raw or blanched

• Mint leaves

• Lemon wedges

• Fresh aburage (fried bean curd)

1. Saute garlic & onions in 1.5 tablespoon olive oil on medium heat in a medium sauce pot for 5 minutes or until onions soften

2. Add 1 teaspoon sugar, rice vinegar*, tamari and the entire can of stewed tomatoes including the liquid.

3. Cover and reduce heat to medium-low. Simmer for 30 minutes, stirring occasionally.

4. In the meantime, cook the bun (rice vermicelli noodles)* in a separate large stock pot according to the package instructions. Be sure to rinse thoroughly in cold water afterwards.

5. After the bun noodles are done cooking, rinse out the pot and use it to cook the soup. Start by bringing the vegetable broth* to a boil.

6. Add the tofu, 1 teaspoon raw sugar, red pepper flakes, dried mushroom powder*, and salt, then simmer for 3 minutes.

7. Add tomato quarters and mushrooms, then simmer for another 3 minutes.

8. Add the tomato mixture from the other sauce pot to the broth and stir thoroughly.

9. Serve soup with noodles and any desired garnishes.