Peel and wash the jicama, apple, and carrot. Add them to a pot with 4 1/4 cups (1 liter) of water and simmer for 20 minutes to make a broth.

Soak the straw mushrooms in salted water, then rinse well. Heat a pan with 1 tablespoon of oil, sauté chopped leek until fragrant, then add the mushrooms, fried tofu, and tomatoes. Stir-fry with 1/2 teaspoon salt, 2 teaspoons soy sauce, and 1/2 teaspoon MSG.

Pour the soy milk into a pot and cook over low heat. Add a little vinegar to help the soy milk form curds that float to the surface.

Scoop out the soy curds and drain them in a strainer.

Mix the soy curds with a bit of annatto oil, soy sauce, and MSG. Let cool so the curds set like crab roe.

Remove the vegetables from the broth. Add the strained soy milk, the stir-fried mushroom and tofu mixture, tamarind juice, vegetarian pork ribs cut into thirds, 1 tablespoon annatto oil, 1 tablespoon sugar, 1/2 teaspoon salt, and 1 tablespoon soy sauce. Bring to a boil and season to taste.

Wash the fresh herbs thoroughly.

Place cooked rice vermicelli in a bowl, ladle the broth over it, and top with the soy curds.