Yen Ta Fo Noodle Soup

Ingredients

• 200g (7 oz) rice noodles 200g (7 oz) rice noodles
• 200g (7 oz) tofu, cubed 200g (7 oz) tofu, cubed
• 150g (5.3 oz) fish balls 150g (5.3 oz) fish balls
• 150g (5.3 oz) squid, sliced 150g (5.3 oz) squid, sliced
• 150g (5.3 oz) shrimp, peeled and deveined 150g (5.3 oz) shrimp, peeled and deveined
• 2 cups (470ml) vegetable broth 2 cups (470ml) vegetable broth
• 2 tablespoons fermented soybean paste 2 tablespoons fermented soybean paste
• 2 tablespoons fermented red bean curd 2 tablespoons fermented red bean curd
• 4 cloves garlic, minced 4 cloves garlic, minced
• 2 red chilies, sliced 2 red chilies, sliced
• 1 tablespoon vegetable oil 1 tablespoon vegetable oil
• 1 cup bean sprouts 1 cup bean sprouts
• 1 cup morning glory (water spinach), cut into 2-inch pieces 1 cup morning glory (water spinach), cut into 2-inch pieces
• 4 crispy fried wontons, for garnish 4 crispy fried wontons, for garnish
• Fresh cilantro, for garnish Fresh cilantro, for garnish
• Lime wedges, for serving Lime wedges, for serving

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 8g, 1g
• Carbohydrates (total, sugars): 45g, 3g
• Protein: 20g
• Fiber: 3g
• Salt: 2g

Preparation

1. 1.
   Cook the rice noodles according to the package instructions. Drain and set aside.
2. 2.
   In a large pot, heat the vegetable oil over medium heat. Add the minced garlic and sliced red chilies, and sauté until fragrant.
3. 3.
   Add the fermented soybean paste and fermented red bean curd to the pot, and stir well to combine.
4. 4.
   Pour in the vegetable broth and bring to a simmer.
5. 5.
   Add the tofu, fish balls, squid, and shrimp to the pot, and cook until the seafood is cooked through.
6. 6.
   Divide the cooked rice noodles among serving bowls.
7. 7.
   Ladle the hot soup over the noodles, making sure to distribute the seafood and tofu evenly.
8. 8.
   Top each bowl with bean sprouts, morning glory, crispy fried wontons, and fresh cilantro.
9. 9.
   Serve the Yen Ta Fo Noodle Soup hot, with lime wedges on the side for squeezing over the soup.

Treat your ingredients with care...

• Rice noodles — Ensure not to overcook the noodles to maintain their texture and prevent them from becoming mushy.
• Fermented soybean paste — Adjust the amount according to your preference for saltiness. Start with a smaller quantity and add more if desired.
• Fermented red bean curd — Use a fork to mash the bean curd before adding it to the soup for easier incorporation.

Tips & Tricks

• For a spicier kick, add more sliced red chilies or a dash of Thai chili sauce.
• Customize the seafood selection based on your preference and availability.
• If fermented soybean paste is not available, you can substitute it with miso paste for a similar umami flavor.
• Adjust the consistency of the soup by adding more vegetable broth if desired.
• To make the dish more filling, serve it with steamed jasmine rice on the side.

Serving advice

Serve the Yen Ta Fo Noodle Soup piping hot in individual bowls. Accompany it with lime wedges for squeezing over the soup, allowing the tangy citrus flavor to enhance the overall taste.

Presentation advice

To make the dish visually appealing, arrange the toppings neatly on top of the soup, ensuring a vibrant mix of colors. Garnish with fresh cilantro leaves and place a crispy fried wonton on the side for an added crunch.