Hu Tieu Nam Chay (Vegetarian Mushroom Noodle Soup), Made with Monk Fruit Sweetener

Method

1. Rinse the carrot, daikon radish, jicama and leek. Peel the carrot, daikon, jicama and chayote and cut them into pieces about 5cm thick.
2. Put all the vegetables in a pot with 1 liter of water and simmer for 15 minutes, then lift out the solids and keep the vegetable broth.
3. Rinse 100g straw mushrooms, 50g shiitake, 100g oyster mushrooms and 50g white beech mushrooms, trim the stems and cut them into bite sized pieces.
4. Top the broth back up to a full liter and bring it to a boil. Once it boils, add all the mushrooms and cook over low heat for 5 minutes.
5. Season with 20g vegetarian shiitake seasoning powder, 9g kOBE Monk Fruit Blend, 3g salt, 10g MSG and 10ml cooking oil, then turn off the heat.
6. Bring a pot of water to a boil and blanch 500g hu tieu noodles until tender, then lift them into bowls.
7. Arrange the mushrooms, 50g lettuce, red horn chili and 50g fried tofu on top, ladle over the broth and scatter with fried shallots and chopped herbs.

Tips

• Simmer the carrot, daikon, jicama and chayote and then lift them out, which leaves the broth sweet and clear.
• Top up to a full 1 liter before seasoning so the flavor is not harshly salty.
• Simmer the vegetables for fifteen minutes and lift them out, as longer turns the broth sour.
• Cook the mushrooms for only 5 minutes, since longer draws out water and costs their bite.
• Blanch the hu tieu noodles until just soft and lift them out, as leaving them in the pot breaks them down.