Tofu and Garlic Chive Soup (Canh Đậu Hũ Hẹ Chay)
Vietnamese tofu and garlic chive soup (Canh Đậu Hũ Hẹ Chay) is a light, comforting soup made with soft tofu, garlic chives, and a savory broth. Simple, nourishing, and quick to make for a homecooked meal.
Ingredients
- ¼ cup dried shrimp, rehydrated in ½ cup water
- 1 Tbsp garlic, minced
- 1 Tbsp shallots, minced
- 1 tomato, cut into wedges
- 1 cup chicken broth, unsalted
- ½ cup water
- 7 oz soft tofu, cut into 1” pieces
- 1 bunch of garlic chives, chopped into 2” pieces
- ⅓ cup shimeji mushroom, optional
- 1 Tbsp fish sauce
- ¼ tsp salt
- ¼ tsp pepper
- ½ Tbsp chicken bouillon
Instructions Start Cooking
- Place the dried shrimp in a small bowl and let it rehydrate (about 15 mins); drain and set aside.¼ cup dried shrimp
- Heat oil in a medium pot over medium heat. Add the shallots and garlic and sauté for about 1 minute, until fragrant. Add the rehydrated shrimp and sauté for 2 minutes.1 Tbsp garlic, 1 Tbsp shallots
- Add the tomatoes and cook for 2 minutes, stirring occasionally, until slightly softened.1 tomato
- Pour in the chicken broth and water and bring to a boil over high heat.1 cup chicken broth, ½ cup water
- Add the tofu, then reduce heat to low. Cover and let simmer for 3 minutes.7 oz soft tofu
- Add the chives and mushrooms, if using. Continue to simmer for another 2 minutes, until the vegetables are tender.1 bunch of garlic chives, ⅓ cup shimeji mushroom
- Season with fish sauce, salt, pepper, and chicken bouillon powder. Cook for 2 more minutes to let the flavors come together, then serve.1 Tbsp fish sauce, ¼ tsp salt, ¼ tsp pepper, ½ Tbsp chicken bouillon
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