- Prep Time: 15 mins
- Cook Time: 15 mins
- Total Time: 30 mins
- Yield: 2 servings
The base for this tofu, eggplant and shiitake katiev ("noodle soup" in Cambodian) is a made-from-scratch vegetable stock with a long ingredient list, including two types of cabbage and dried Chinese mushrooms.
Ingredient:
- 3 cups vegetable broth
- 2 cups water
- 2 whole lemongrass stalks, thinly sliced
- 6 1/4-inch-thick slices of fresh ginger, smashed lightly, plus 1 1/2 teaspoons very finely chopped fresh ginger
- 1/4 cup low-sodium soy sauce
- Freshly ground white pepper
- 4 ounces rice vermicelli
- 1/4 cup vegetable oil
- 1 pound small eggplant, peeled and cut into 1-inch cubes
- 1/4 pound shiitake mushrooms, stemmed and caps quartered
- Salt
- 2 garlic cloves, very finely chopped
- 1 pound firm tofu, cut into 1-inch cubes
- 1/2 pound napa cabbage, shredded (8 cups)
- 1/2 cup bean sprouts
- 1/4 cup cilantro leaves
- 2 tablespoons mint leaves, torn
- Lime wedges and hot sauce, for serving
