Finally it’s time for a new recipe. Actually the vegan Vietnamese rice noodle soup should have been posted much earlier. I had everything prepared so nicely, so that I could have presented you with two nice recipes every week even during vacation. But it wasn’t possible. Because suddenly, our vacation unexpectedly became a little turbulent and we had leave earlier.
Skiing Holidays in the Time of Corona
Our vacation was a huge adventure and we never knew what to expect the next day. We initially had two great days of skiing in an almost deserted ski area. South Tyrol had been declared a Corona risk area two days before we arrived there. We were mostly alone on the pistes, the snow was fantastic, the weather perfect. And no crowds at the lifts, no skiers or snowboarders, who suddenly overtake you from behind, no ski beginners to be carefully avoided. We both had never experienced anything like this.
We enjoyed it and we knew that we probably will never be able to experience and enjoy it that way again. But this almost “private” ski paradise was understandably not granted to us for long. After two days, in the evening, we got the shock news. The next day, the hotel had to be closed, the lifts stopped, and all hotel guests were driven from the hotel to their cars with the snow crawler. We had to cancel our vacation in South Tyrol and actually go back to Germany.
Leaving South Tyrol
The mood at the ski rental was of course bad. Everyone was chattering, talked about diseases and a woman, waiting behing me in the queue, who leaned over to me while talking to me a little too close for my liking, casually told me that she had been skiing with her husband in Austria three weeks ago and that there, they had caught the norovirus. Oh well, thank you, I thought to myself, how nice that she’s sharing this information with me. Yeah, what about getting Corona and Noro at the same time? That would probably be the end. Fortunately, that didn’t happen.
When we had returned our ski tickets, we decided that we wouldn’t give up yet. Our vacation wouldn’t be ended just by these circumstances. In the news they had said on the Brenner Pass from Italy to Austria they were checking Germans. They only would let them pass Austria with a valid health certificate. That all sounded like miles of traffic jams and endless stress. No thanks. That’s not how we wanted to end our holiday.
Escaping on the Secret Road
Fortunately, Switzerland was not yet an issue in the corona drama at the time. At first we thought, oh my God, far too expensive, there is no way we can go there. But when we checked the prices, we were surprised. It was even cheaper to ski there for three days than in South Tyrol. So, we got into the car, and had a quick lunch in Bolzano. That was also a creepy experience, because the city was empty and everyone was looking at each other suspiciously. As soon as you heard an “Achoo” from somewhere, everyone indignantly avoided the responsible person. A completely surreal situation.
At the time, I found myself caught between “oh come on, it can’t be that bad”. And: “who knows, now we’re still laughing and in a few months we’ll all be history…”. By the way, I never believed the latter and I still don’t believe it. After lunch we set off, via Meran to the Ofen Pass, which was to lead us into the Engadine. We were very excited if they would let us in at all. But more on that in the next recipe.
Incidentally, I noticed that I write most when we are traveling. Maybe it’s because you not only learn a lot about yourself and the world while traveling. You also get tons of inspiration for new recipes.
The best vegan Vietnamese Rice Noodle Soup
The vegan Vietnamese rice noodle soup, also called vegan Pho, is our favorite, because it is quick and you can just throw in all vegetables you have. And the most important you need for it is a good vegetable broth. Soon, there will also be a recipe for the perfect veggie broth here on the blog. You can also use any other vegetable broth for the soup, as long as it is delicious. The miso paste, the tamari sauce (gluten-free soy sauce) and the ginger add the Asian flair that is crucial for this dish.Print
2 handfuls of fresh coriander
2 handfuls of mint leaves
1 thumb-sized piece of ginger
1 clove of garlic
2 bunches of bok choy
2 handfuls of cashew nuts
200 g rice noodles
1 tsp miso paste
450 ml vegetable broth
1 bed of water cress
100 ml water
- Wash the broccoli and the carrots, peel the carrot and finely slice both. Remove the stalk from the bok choi and also finely slice it. Peel and grate the ginger, grate the garlic. Pluck the mint leaves, crush the cashew nuts in a mortar.
- Heat a pan with a tablespoon of coconut oil, then lower to medium heat. Grate ginger and garlic, add broccoli, carrots and the white part of the pak choi and sautée for 5 minutes. Finally, add the green part and only it sautée briefly. The leaves should stay crispy and brightly green. Heat the broth in a saucepan.
- Whisk 1 tsp miso paste with 100 ml water.
- Cook the rice noodles. Usually it is enough to let them steep in the hot broth for a few minutes.
- Before you add miso and vegetables, you can test whether the noodles are al dente.
- When the broth is hot enough and the noodles are ready, add the miso mixture and the vegetables.
- Top with coriander, cress, mint leaves and the cashew nuts. Add some tamari sauce and lime juice to taste and sprinkle with a little grated lime zest.
Vegetable broth: Soon, there will also be a delicious and easy vegetable broth recipe on the blog. I’m currently compiling a free e-book with my 10 easiest, vegan basic recipes. Of course, this includes a tasty vegetable broth, a perfect gluten-free bread, a delicious tart base that always works and much more. But meanwhile, you can use your own vegetable broth or a vegan vegetable broth, such as that of biovegan, which is the only ready vegetable broth, I can recommend.