Vietnamese Hot and Sour Soup
Vietnamese Hot and Sour Soup with Tofu ( aka Canh Chua)- flavorful, warming and healing, this version is vegan and gluten-free!
- Prep Time: 10 mins
- Cook Time: 15 mins
- Total Time: 25 mins
- Yield: 4
- Category: Soup
- Method: Stove top
- Cuisine: Vegan
Ingredients
- ½ onion- diced (1 cup)
- 1 tablespoon vegetable or olive oil
- 3–4 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.
Nutrition
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Keywords: hot and sour soup, Vietnamese soup, vegan Vietnamese soup, Canh Chua