Vegan “Fish Head” Noodle
Ingredients (serves 2)
° 1 carrot, peeled and cut into small chunks
° 9 dried kelps in knot
° 4 seedless red dates (optional)
° 2-6 slices fresh ginger
° 750ml water
° 1 vegetarian fish slice, cut into 4 section and deep-fried
° 75g yam, sliced and deep-fried
° 150g silken tofu, cut into 6 sections
° 2 tomatoes, cut into 4 wedges
° 60ml unsweetened soy milk
° 20g dried seaweed
° salt to taste
° ½ teaspoon sesame oil (optional)
° 200g thick rice vermicelli
° small handful freshly chopped coriander leaves, for garnish
1. Place the dried kelp, carrot, red date, ginger and water in a pot. Bring to a boil and simmer for 20 minutes. Remove all the ingredients with a slotted spoon and discard, if desired.
2. Add in the tomato, tofu, yam, vegetarian fish and bring to a boil. Season to taste with salt. Stir in the soy milk, sesame oil and off the heat.
3. To serve, divide seaweed and rice vermicelli between serving bowls. Ladle the soup into individual serving bowls, garnish with coriander leaves and serve hot.