Quick vegetarian bún riêu

Name: Quick vegetarian bún riêu
Prep time: 12 min
Cook time: 18 min
Total time: 30 min
Yield: 2
Cuisine: Vietnamese
Ingredients: 160 g Dry rice noodles; 300 g Tofu; 250 g Tomato; 120 g Mushrooms; 80 g Leek; 700 g Prepared vegetable stock; 20 g Unsweetened tamarind paste; 25 g White miso paste; 15 g Soy sauce; 12 g Rapeseed oil; 30 g Spring onion; 15 g Fresh mint; 20 g Lime juice; 8 g Fresh chilli; 2 g Salt

Sour tomato, tofu and mushroom broth over rice noodles, with fresh herbs and lime.

Estimated total time: 30 minutes2 portionsAbout 600 kcal per portion

Bowl of red Vietnamese noodle soup with tofu-like curds, tomato and herbs — Photo: Mx. Granger · CC0 · Photo source. Restaurant vegetarian bún riêu photographed in Laos; its exact broth and vegan status are unverified. This home version uses white miso instead of the source’s chao and fermented soybean, and ordinary mushrooms instead of enoki/shiitake.

Ingredients for 2 portions

160 g Dry rice noodles
300 g Tofu
250 g Tomato
120 g Mushrooms
80 g Leek
700 g Prepared vegetable stock
20 g Unsweetened tamarind paste
25 g White miso paste
15 g Soy sauce
12 g Rapeseed oil
30 g Spring onion
15 g Fresh mint
20 g Lime juice
8 g Fresh chilli
2 g Salt

Method

Bring water to a boil and prepare 160 g dry rice noodles following the packet; drain and divide between two bowls. Slice 250 g tomatoes, 120 g mushrooms, 80 g leek and 30 g spring onion. Break 300 g tofu into small rough curds.
Heat 12 g rapeseed oil in a saucepan. Soften the leek for 2 minutes, then add tomato and mushrooms and cook 4 minutes. Stir in 700 g prepared vegetable stock, 20 g unsweetened tamarind paste, 25 g plain white miso, 15 g soy sauce and 2 g salt. Simmer 7 minutes; check the stock and miso labels contain no fish or other animal ingredients.
Gently add the tofu curds for the final 3 minutes so they warm without breaking up. Ladle broth over the noodles. Top with the spring onion, 15 g torn mint, 8 g sliced chilli and 20 g lime juice. Serve immediately.

Adapted from the cited vegetarian bún riêu: white miso replaces fermented bean curd/soybean, common mushrooms replace enoki/shiitake, and this quick broth omits the source’s soy milk. It is a simplified vegan home version, not a claim about the restaurant photograph. Stock and miso must be animal-free by label. The 30-minute timing and calories are editorial estimates, not kitchen-tested.

Bún riêu chay

Allergens and ingredient checks

Listed allergens: celery, gluten, soy. Check actual packaging and cross-contact information. Nutrition is estimated from ingredient weights; recipe suitability depends on the specified products.

SBS Food / Jillian Nguyễn — Vegetarian bún riêu

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