Vietnamese · Dinner
Vegetable and Tofu Soup
A light Vietnamese soup built on a clear vegetable broth simmered with garlic, ginger and scallion, filled with soft tofu cubes, carrot, napa cabbage and bean sprouts. Finished with fish sauce, white pepper and cilantro, it is ladled hot and eaten with steamed rice or alone as a brothy first course.
$3
10 minsPrep
15 minsCook
25 minsTotal
EasyLevel
Nutrition per serving
186Calories
13.2gProtein
9.8gFat
14.1gCarbs
5.8gSugar
3.9gFiber
872mgSodium
0mgChol
1.9gSat Fat
610mgPotassium
195mgCalcium
3.1mgIron
0.1mcgVitamin B12
28mgVitamin C
gluten-free
low-carb
low-calorie
herb-salt
thirty-min-meals
hidden-gems
vegetarian
gluten-free
low-calorie
Instructions
1
Prep
Cube the tofu into 1-inch pieces, mince the garlic and ginger, slice the scallion, julienne the carrot and napa cabbage, and measure out the bean sprouts and cilantro.
2
Warm the vegetable oil and sesame oil in a small saucepan over medium-low heat and sweat the garlic and ginger for 30 seconds until fragrant and pale.
3
Pour in the vegetable stock and bring to a gentle simmer over medium heat for 3 minutes, then add the carrot and napa cabbage and simmer for 4 minutes until the carrot softens but still holds a slight bite.
4
Slide the tofu cubes and bean sprouts into the pot and simmer gently over medium-low heat for 3 minutes until heated through, stirring gently to keep the tofu whole; stir in the fish sauce and white pepper, then taste and adjust seasoning.
5
Plate
Ladle the soup into a bowl and scatter the sliced scallion and chopped cilantro over the top before serving hot.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 300g300g soft tofu
- 480ml480ml vegetable stock
- 4 cloves4 cloves garlic
- 2 tsp2 tsp fresh ginger
- 22 scallion
- 60g60g carrot
- 120g120g napa cabbage
- 70g70g bean sprouts
- 2 tsp2 tsp fish sauce
- 1/2 tsp1/2 tsp white pepper
- 2 tbsp2 tbsp cilantro
- 1 tsp1 tsp sesame oil
- 1 tsp1 tsp vegetable oil
