Canh hẹ đậu phụ nấm chay • Vegan chive & tofu soup with mushroom

Mai

A bowl of “canh” – soup (often vegetable-heavy) is a necessity for a traditional Vietnamese dinner. We eat bits of the soup in between other dishes at the table and particularly at the end when we pour the broth over the last bit of rice in our bowls.

While we have some types of canh that are heavily seasoned and full of flavors, the majority of canh made from greens (especially in the North) are simple and light- meant to balance out other flavorful dishes in the meal.

We use the word “thanh” to describe dishes cooked this way: minimal seasoning and fats, light, and healthy- letting the ingredients shine on their own.

This chive and tofu soup is a classic. It is delicious and flavorful thanks to the natural flavors of the chives, yet incredibly easy and quick to make. When I’m lazy or have had a lot of heavy fried foods previously, I would happily eat just a bowl of this soup with some fresh jasmine rice. It’s a great side soup for your dinners or even as a quick lunch! 

There are different variations of this soup: with and without minced pork and mushrooms. This is a super simple, no frill, vegan version that can be made for your work-from-home lunches with time to spare! For the version with minced pork, see: Canh hẹ đậu phụ thịt bằm.

INGREDIENTS FOR CANH HẸ ĐẬU PHỤ NẤM CHAY

• Garlic chives – Hẹ: a member of the allium family- as the name suggests, garlic chives have a strong garlicky flavor unlike ‘regular’ chives, which taste more onion-like. You may find both the standard flat leafy variety (like the one we used in this recipe) and the flowering variety at your local Asian grocery store. The standard variety has a stronger flavor profile, but either will work for this recipe.
• Tofu – Đậu phụ/Đậu hũ: soft tofu (đậu hũ non) is the best type for this soup. It is delicate and has a much smoother mouthfeel than firm tofu, yet can be handled, cut, and will retain its shape unlike silken tofu.
• Straw mushrooms – Nấm rơm: You can usually find these frozen or canned at Asian stores. They are the only type of mushrooms that I think taste good canned.
• Bouillon – Hạt nêm: think broth, but in solid form. Bouillon is an amazingly easy way to bring that umami flavor to your food. We use it instead of salt in many of our dishes. You can usually find chicken, pork, or mushroom bouillon. In Vietnam, Knorr is the most common brand. However, we have only been able to find Knorr in powder form in the US and France, not granules. Instead, we use Totole brand chicken or mushroom bouillon. The quantities on our website are based on the granule-type so if you use powder, adjust to your taste.
• Vegan fish sauce or soup soy sauce – Nước mắm chay hoặc nước tương súp: You can usually find vegan fish sauce at Asian grocery stores. It tends to me made from ingredients like soy for umami, kelp for the ocean-y taste, and pineapple for natural sweetness. Alternatively, you can use Korean soup soy sauce, which is lighter and saltier than other types of soy sauce.

DIRECTIONS FOR CANH HẸ ĐẬU PHỤ NẤM CHAY

1. Rinse chives and chop into 3-4cm lengths.
2. Gently cut tofu into 2-3cm cubes.
3. Add water/broth and bouillon to a pot.
4. Bring to boil on medium high.
5. Add mushrooms and tofu, reduce heat to medium low, and simmer for 5 minutes.
6. Add in the chives, reduce heat to low, and use a ladle to ensure all of it comes in contact with the broth.
7. Simmer for 2 minutes.
8. Season to taste with more bouillon and vegan fish sauce/soup soy sauce and remove from heat.

Canh hẹ đậu phụ nấm chay • Vietnamese vegan chive & tofu soup with mushroom

Course: Sides, SoupsCuisine: VietnameseDifficulty: Easy

Makes

4

servings

Prep time

5

minutes

Cooking time

10

minutes

Total time

15

minutes

Cook Mode

Keep the screen of your device on

Ingredients

• 400 g 400 garlic chives (standard or flowering)

• 400 g 400 soft tofu

• 400 g 400 canned straw mushrooms (strained)

• 1.5 liter 1.5 water or vegetable broth

• 1 tbsp 1 bouillon (+ more to taste)

• Vegan fish sauce or soup soy sauce (to taste)

Directions

• Rinse chives and chop into 3-4cm lengths.
• Gently cut tofu into 2-3cm cubes.
• Add water/broth and bouillon to a pot.
• Bring to boil on medium high.
• Add mushrooms and tofu, reduce heat to medium low, and simmer for 5 minutes.
• Add in the chives, reduce heat to low, and use a ladle to ensure all of it comes in contact with the broth.
• Simmer for 2 minutes.
• Season to taste with more bouillon and vegan fish sauce/soup soy sauce and remove from heat.

Did you make this recipe?

Tag @mmbonappetit on Instagram