Mi Chay is noodle soup with tofu and vegetables. This is a light and delicious noodle soup.
Make 4 servings
- 1 box of firm tofu, drained, cut into cubes
- 1 can of vegetable broth (optional)
- 4 cups of water
- 1 carrot, peeled, washed, cut into bite size pieces
- 1 daikon, peeled, washed, cut into bite size pieces
- 4 pieces of Napa cabbage, cut into 1-in pieces
- Fresh ground black pepper
- Salt to taste
- 2 sprigs of cilantro, coarsely chopped
- 1-2 green onion, thinly sliced
- 1/2 onion, chopped
- 1 tbsp of vegetable oil
- 1 box of spaghetti, cooked (follow instruction from box)
- Cook vegetable. In a microwave safe bowl, add carrot, daikon and 1 cup of water, heat it up for 10 minutes. This step is used to speed up the cooking process. The bowl is hot, so handle it carefully.
- Make onion oil. In a skillet, add oil, chopped onion. Cook onion until golden over high heat.
- In a pot, cook carrot, daikon, water, vegetable broth, salt. Bring soup to boil and cook for 5 minutes over high heat.
- Add Napa cabbage, tofu, and cook for 5 minutes. Taste the soup, add extra salt to your taste.
- Reheat noodles (spaghetti) in microwave for 2-3 minutes.
- In each serving bowl, add some noodles, and 1 tsp of sauteed onion.
- Add soup, tofu, and cooked vegetable to a bowl of noodles.
- Sprinkle cilantro, green onion and ground black pepper.
- Serve hot.
- Napa cabbage and daikon enhances the soup flavor.
- Often, we use yellow noodles and rice noodles for Vietnamese noodle soup. Here, I use spaghetti, since it’s easy to buy at any supermarket. This noodle soup still tastes good.
- I prefer my soup is super hot. Therefor, I warm up noodles in microwave first, and pour the hot boiling soup in the noodle bowl.