I see people do “eating my skincare” videos all the time with carrots, but it’s time to add mustard greens to that list! Mustard greens are commonly pickled or used in soups throughout Asian cuisine, like this comforting Vietnamese soup called Canh Cải Bẹ Xanh.

Just one cup of cooked mustard greens provides about 96% of the daily value of vitamin A, which supports skin health, vision, and immune function.

They’re also extremely rich in vitamin K, providing around 690% of the daily value. Vitamin K is widely used in anti-aging skincare because of its role in supporting skin structure and circulation.

And honestly, leafy greens taste much better cooked than raw!

Vietnamese Mustard Greens Soup (Canh Cải Bẹ Xanh)

Vietnamese mustard greens soup (Canh Cải Bẹ Xanh) is a light, simple soup made with mustard greens, shrimp, tofu, and tomatoes simmered in a simple chicken broth. This soup is packed with vitamins A and K and is a staple in Vietnamese homecooking.

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Prep Time 10

Cook Time 15

Total Time 25

Course Soup

Cuisine Vietnamese

Servings people

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Ingredients

Shrimp

1 cup shrimp, deveined and minced
¼ tsp salt
¼ tsp black pepper
½ tsp chicken bouillon powder
1.5 tsp tapioca starch

Soup

½ Tbsp garlic, minced
1.5 cups water
1 cup chicken stock, unsalted
1 tomato, cut into wedges
½ block medium firm tofu, cut into ½” pieces
½ tsp salt
½ Tbsp fish sauce
1 tsp chicken bouillon powder
½ tsp black pepper
2 cups mustard greens, chopped

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Instructions
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Mince the shrimp until it forms a paste. In a medium bowl, mix the shrimp paste with the seasonings until well combined.
1 cup shrimp, ¼ tsp salt, ¼ tsp black pepper, ½ tsp chicken bouillon powder, 1.5 tsp tapioca starch
In a large pot over medium heat, add oil and sauté the garlic for about 1 minute until fragrant.
½ Tbsp garlic
Pour in the water and chicken stock and bring the mixture to a boil.
1.5 cups water, 1 cup chicken stock
Scoop small portions of the shrimp paste into balls and drop them gently into the boiling stock. Reduce the heat to a simmer and cook for 3–4 minutes until the shrimp is cooked through.
Increase the heat to medium, then add the tomato, tofu, and seasonings. Cook for another 3–4 minutes.
1 tomato, ½ block medium firm tofu, ½ tsp salt, ½ Tbsp fish sauce, 1 tsp chicken bouillon powder, ½ tsp black pepper
Add the mustard greens and cook for about 2 minutes until the greens are just wilted.
2 cups mustard greens
Garnish with black pepper and green onions, then serve hot.

Keyword Nutrition, Quick, Seafood, Tofu

Hi, I’m Tam!

I’m a Vietnamese American and the creator behind this recipe blog. I was previously a scientist but now do recipe development and content creation. I turned my love for research and food into intentional, science-backed cooking…

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