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Homemade Vietnamese Tofu Soup
Tomato and Tofu Soup Recipe with Mushrooms

This homemade tomato and tofu soup recipe is an average canh (clear broth) from the northern part of Vietnam. It is a light soup with mushrooms intended on balancing a meal including heavier meat or poultry dishes.

Ingredients:

  • 1/2 c dried shiitake mushrooms soaked in water 30 minutes
  • 1 TBS vegetable oil
  • 2 shallots halved and sliced
  • 2 Thai chilies seeded and sliced
  • 2 inches fresh ginger root peeled and grated
  • 1 TBS fish sauce
  • 14 oz Tofu, rinsed, drained and but into bite-size cubes
  • 4 tomatos skinned and thinly sliced
  • 1/4 tsp salt
  • 1/4 teaspoon ground black pepper
  • 1 bunch coriander (cilantro), stalks removed, finely chopped, for garnishing

Stock:

  • 1 ham hock or meaty chicken bones
  • 1 oz dried squid or shrimp (Soak in water for 15 minutes)
  • 2 onions chopped roughly
  • 2 cloves minced garlic
  • 3 inches coarsly chopped fresh ginger root
  • 1 TBS fish sauce (Nuic Cham)
  • 1 tsp whole peppercorns
  • 4 cloves star anise
  • 1 cinnimon stick
  • 1/4 tsp salt

Directions:

  1. To make the stock, put the ham hock or chicken bones in 8 cups of water.
    Rinse and drain the shrimp or dried squid. Add to the pan with the remaining stock ingredients, except the salt.
  2. Bring the water to the boil. Boil for 5 to ten minutes. Skim off foam, then reduce the heat, cover, and simmer for 1 1/2 - 2 hours.
  3. Remove the lid and simmer for 30 minutes to reduce volume. Skim off any fat, season with salt, then strain and measure out 6 cups.
  4. Drain and pat dry the mushrooms. Slice caps into thin strips. Discard stems.
  5. In a large pot, heat the oil. Add shallots, chili and ginger. Stir gently. As mixture becomes aromatic, stir in fish sauce and stock.
  6. Add the tofu, mushrooms and tomatoes. Bring stock to a boil. Reduce heat and then simmer for a few minutes to heat thoroughly (5-10 minutes)
  7. Season to taste.
  8. Scatter chopped coriander over the top.
    Serve Vietnamese tomato and tofu soup with mushrooms piping hot.

    Serves 4

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