Canh Dau Hu Nam / Mushroom and Tofu Soup
Sometimes, even in the dead of summer, you just want a warm bowl of soup to round out your meal. I know it's hot out, but hear me out, Vietnamese culture has a long tradition of soups that are believed to have cooling properties. These aren’t heavy, rich stews meant to weigh you down. They’re
- Prep time
- 10 min
- Cook time
- 30 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 30 oz Assorted Mushrooms
- 20 oz Medium Firm Tofu
- 1 tbsp Oil
- 1 Small Shallot, Diced
- 1/2 lb Ground Pork
- 3 quart Water
- 1 tbsp Sugar
- 1 tsp MSG
- 2 tbsp Fish Sauce
- Salt and Pepper to Taste
- White Rice
- Green Onions
- Black Pepper
Instructions
- 1
Prepping the ingredients:
- 2
If any mushrooms have visible dirt, wipe them down gently with a damp paper towel
- 3
Cut the king oyster and button mushrooms in half (or into bite-sized pieces if they’re large)
- 4
For seafood mushrooms, trim off the bottoms and discard any dirty parts
- 5
Drain the tofu and cut into one-inch cubes, and set aside
- 6
Dice one small shallot, then slice a few green onions to use as garnish later
- 7
Cooking the soup:
- 8
In a large pot, heat one tablespoon of oil over medium heat. Add the diced shallot and sauté until fragrant and translucent
- 9
Add in the ground pork and cook while breaking it up with your spatula. Season with a small pinch of salt and continue cooking for 2-3 minutes, until the pork is no longer pink
- 10
Pour in 3 quarts of water and bring it to a boil. Once it reaches a boil, skim off any impurities that float to the top
- 11
Season the broth with 1 tablespoon of sugar, 1 teaspoon of MSG, and 2 tablespoons of fish sauce
- 12
Add in the prepped mushrooms and tofu. Let the soup come back to a boil, then reduce the heat to low. Cover the pot with the lid slightly cracked and let it simmer for 5-10 minutes, just enough for the flavors to come together. Then make any final adjustments to the seasonings
- 13
Serve:
- 14
Ladle the soup into a bowl, garnish with chopped green onions, and a few cracks of black pepper. Serve with a bowl of steamed rice on the side or scoop a bit of rice right into the soup for a cozy, homestyle combo. Enjoy!