Thinly slice the lettuce, cabbage, and cilantro, then wash them well. Cut the tomatoes into wedges. Slice the apple and daikon radish, then add them to 2 cups (about 1/2 liter) of cold water and bring to a boil. Once boiling, cook until the vegetables are soft to sweeten the broth, then gradually add the soy milk and reduce the heat to low.

While waiting for the soy milk to heat, mash the silken tofu and lightly sauté it in oil, then set aside. Next, sauté the tomatoes and leek until fragrant, then add the mushrooms and season with a little vegetarian bouillon.

When the soy milk broth starts to boil, gently stir so the soy milk forms a layer on top like crab roe. Add the sautéed tomato mixture to the pot, then season with soy sauce and vegetarian bouillon to taste. Place the rice vermicelli noodles in bowls, ladle the broth over the noodles, add a spoonful of sautéed silken tofu, sprinkle with cilantro, and serve with the fresh vegetables.