Tofu and Tomato Soup with Garlic Chives / Canh He Dau Hu Ca Chua
Canh Hẹ Đậu Hũ Cà Chua (that name is a mouthful!), or Vietnamese tofu and tomato soup with garlic chives, is a comforting, vibrant dish that brings together simple yet rich flavors to create something extraordinary. With its delicate broth, soft and silky tofu, and aromatic garlic chives, this soup is both a nourishing meal
- Prep time
- 10 min
- Cook time
- 20 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 2 quarts Water
- 1/3 cup Dried Shrimp
- 14 oz Soft Tofu
- 2 Roma Tomatoes
- 1 Garlic Chives
- 1 small Shallot
- 2 Garlic Cloves
- 1 tbsp Oil
- 1/2 tbsp Sugar
- 1 tbsp Fish Sauce
- 1/2 tbsp MSG
- Salt and Pepper to Taste
Instructions
- 1
Prep:
- 2
Rinse dried shrimp 1-2 times, and soak in room temperature tap water while we complete the rest of our prep work
- 3
Mince shallot and garlic cloves
- 4
Cut Roma tomatoes into fourths. Cut garlic chives into 2" sections. Remove tofu from packaging, drain, and then cut into 1 cubes
- 5
Cook:
- 6
Add a splash of oil and sauté minced shallots and garlic until fragrant in a small stock pot. Drain the liquid from the dried shrimp, and add the rehydrated dried shrimp to the pot. Sauté for another minute
- 7
Add quartered tomatoes, and cook for 1-2 minutes to allow the tomato's juices to release and its natural sugars to caramelize
- 8
Add in water, bring up to a boil, skim off the impurities, then add soft tofu. Reduce the heat, and let the soup simmer covered for 10 minutes
- 9
Add garlic chives and season with sugar, fish sauce, MSG, salt, and pepper to taste. Cook for another 2-3 minutes to soften the garlic chives
- 10
Serve:
- 11
Ladle into a bowl and garnish with fresh ground black pepper. Serve with rice and your choice of proteins and additional veggies for a complete family meal!