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Vietnamese Hot and Sour Soup


Description

Vietnamese Hot and Sour  Soup with Tofu ( aka Canh Chua)- flavorful, warming and healing, this version is vegan and gluten-free! 


Ingredients

  • ½ onion- diced (1 cup)
  • 1 tablespoon vegetable or olive oil
  • 34 cloves garlic chopped
  • 2 Cups sliced mushrooms (shiitakes or cremini)
  • 4 Roma or vine-ripened tomatoes- diced into 1-inch pieces
  • 1 tsp sugar
  • 1 tsp kosher salt plus more to taste
  • ½ tsp fresh cracked pepper
  • 4 cups vegetable or chicken stock
  • 1 teaspoon soy sauce ( if using veggie stock)
  • 8 oz firm tofu, cut into ¾ inch cubes
  • 1 Tablespoon tamarind paste (or tamarind concentrate) or sub lime juice
  • ¼  Cup chopped cilantro
  • ¼  Cup chopped chives or scallions

Instructions

In a Medium pot, heat oil over medium high heat, add diced onions. Saute until tender, stirring often, about 4 – 5 minutes. Turn heat to medium, add garlic, and mushrooms.

Saute until mushrooms are just tender, about 3-4 more minutes. Add tomatoes, sugar, salt and pepper. Saute until tomatoes begin to melt, about 2-3 minutes.

Add stock and soy sauce (optional). Add tofu and tamarind paste ( or lime juice). Bring to a boil, and let simmer for 3-4 minutes. Taste for balance. Add salt to taste.

Serve in a bowls with chopped cilantro and chives and chili flakes.

Serves 2 for dinner or 4 as a starter.


Notes

Serves 2 for dinner or 4 as a starter.

Keywords: hot and sour soup, Vietnamese soup, vegan Vietnamese soup, Canh Chua

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