Vietnamese Bun Rieu (Vegetarian)
Recipe type: Vietnamese
Cuisine: noodle soup vegetarian
A vegetarian version of a Vietnamese noodle soup called Bun Rieu
  • 6.06 oz. Tofu mix (soybean curd mix)
  • 5 cups water
  • 1 teaspoon salt
  • 5 tablespoons lemon juice
  • 3 quarts of water
  • 1 onion
  • 2 apples
  • 2 carrots
  • Napa cabbage (as much as you want)
  • 4 cups vegetable broth
  • Salt to taste
Seasoning and Vegetables
  • 24 oz. Baby Bella mushrooms (halved)
  • 2 tbsp vegetable oil
  • 1 full tsp of oriental mixed chili (chili, paprika, ginger, onion powder)
  • 4 large roma tomatoes (cut in eights)
  • 3 Ladies Brand Rice Stick (fine noodles) - 10.58 oz or 300 grams
  1. Add the tofu packet and 5 cups of water into a pot. Whisk until there are no more lumps.
  2. Strain the lumps by using a strainer to scoop them out of the pot, then using a spoon to push them back through into the pot. Add 1 tsp of salt.
  3. Bring the pot to a boil and stir occasionally as it is heating up.
  4. Once the pot is boiling, lower the heat and add the lemon juice.
  5. Turn the heat down to low/medium heat. Watch it closely as it simmers.
  6. Do Not stir. Tilt the pot back and fort occasionally. The soy will puff up, rise, and separate from the water.
  7. The Tofu comes together and solidifies.
  8. Turn up the heat to medium and let it boil for ten minutes.
  1. In a separate large pot, add 3 quarts of water, 1 onion, 2 carrots, 2 apples, and napa cabbage and boil until the vegetables are soft. Remove the vegetables once they are soft, then add the 4 cups of vegetable broth and salt to taste.
  2. Then stir in the oriental mixed chili, add the broth, tofu, and roma tomatoes. Bring the pot to a boil and add the mushrooms.
  1. Follow the instructions
Recipe by Health Nut Hayley at