Vietnamese Tofu Canh
A traditional Vietnamese tofu soup, made with a flavorful broth and topped with fresh herbs. This dish is a staple in Vietnamese cuisine and is often served as a light and comforting meal.
Ingredients
- ●1 block, cut into small cubes TofuExtra-firm tofu works best for this recipe
- ●1 cup, sliced Unique mushroomsUse a variety of mushrooms for added depth of flavor
- ●4 cups Umami brothYou can also use a combination of chicken and beef broth for added richness
- ●2 cups Canh brothUse a store-bought or homemade canh broth for a rich and savory flavor
- ●2 tablespoons Vegetable oilUse a neutral-tasting oil for frying the tofu
- ●2 inches, sliced GingerUse fresh ginger for added depth of flavor
- ●2 tablespoons Chua sauceUse a store-bought or homemade chua sauce for a tangy and sweet flavor
Instructions
- 1
Heat the vegetable oil in a large pot over medium heat.
- 2
Add the sliced ginger and cook for 1-2 minutes, until fragrant.
- 3
Add the sliced mushrooms and cook for 2-3 minutes, until they release their liquid and start to brown.
- 4
Add the tofu and cook for 2-3 minutes, until it starts to brown.
- 5
Pour in the umami broth and canh broth, and bring the mixture to a boil.
- 6
Reduce the heat to low and simmer for 10-15 minutes, until the flavors have melded together and the tofu is cooked through.
- 7
Stir in the chua sauce and cook for an additional 2-3 minutes, until the soup has thickened slightly.
- 8
Taste and adjust the seasoning as needed.
- 9
Serve the soup hot, garnished with fresh herbs and a sprinkle of chopped scallions.