Mee tohu
(Vegetarian yellow noodle and tofu soup.)

Aromatic vegetables stock over yellow noodle and tofu is absolute delicious Khmer Krom vegetarian noodle soup.
• Ingredients :
  • 6 Cups water
  • ½ Package thin wonton noodle For Strict vegetarian: ½ package vegetarian wonton noodle
  • 1 Package 4 pieces firm tofu, drained and pats dried with paper towel
  • 1 Tablespoon vegetable oil
  • 1 Yellow onion, peeled and cut it in half
  • 3 Cloves garlic
  • 1 Stalk celery, cut it in half
  • 1 Piece fresh ginger, approx of a thumb size
  • ½ Daikon, approx 1 lb, peeled and cut chunks bite sizes
  • 1 Stick cinnamon
  • 1 Tablespoon vegetable oil
  • 8 Cups water
  • 1 Tablespoon coriander seeds
  • 1 Tablespoon shredded preserved cabbage
  • 1 Tablespoon mushroom sauce
  • 2 Teaspoons salt
  • 1 Tablespoon sugar
  • ¼ Teaspoon black pepper
  • 5 Stalks green onion, chopped leaves and cut stems an inch in length
  • 1 Tablespoon toasted garlic
  • 1 Tablespoon toasted onion
• Procedures :
  Boil 6 cups water in a large pot. Add noodle to boiling water and cooked till noodle tender. Pour cooked noodle in a colander, rinse under cold water and set a side to drain.
  Cut 2 pieces tofu in to bite sizes cubes, set a side.
  Pre-heat a skillet or wok. When it hot add oil and pan fry remaining 2 pieces tofu till both sides golden brown. Remove fried tofu, put it in a plate to cool off. When fried tofu cool to touch, slices fried tofu in to thin pieces and set a side.
  In a large soup pot, put onion with garlic, celery, ginger, daikon, cinnamon stick, 1 tablespoon vegetable oil and 8 cups water.
  Put coriander seeds and preserved cabbage in a piece of coffee filter or small piece of cloth. Tied bag with string and put it in vegetables pot. Covered vegetable pot with lid and simmering for an hour. Removes onion, garlic, celery, cinnamon stick and spices bag from the pot. Add tofu and cook till soup stock bubbling.
  Seasoning soup stock with mushroom sauce, salt, sugar and black pepper,stirs well, add stems of onion and continue to cook for 10 minutes.
  TO SERVE:
  Put some cooked noodle in a large bowl, add few slices of fried tofu with green onion, toasted garlic, toasted onion, few pieces boiled daikon, boiled tofu, and pour hot soup stock over .
  Serve hot along with bean sprout, basil leaves, lime, hoisin sauce or vegetarian hoisin sauce for strict vegetarian,
  and Sriracha chili sauce .