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.
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
Instructions Start Cooking
- 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.
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