Canh Khoai Môn

Canh Khoai Môn is a comforting Vietnamese soup made with taro root and a variety of vegetables, perfect for a light yet satisfying meal. This vegan dish is enriched with aromatic herbs and spices, offering a delightful balance of flavors and textures.

Ingredients

• Taro root - 250 grams, peeled and cubed
• Water - 800 ml
• Carrot - 1 medium, sliced
• Mushrooms (shiitake or button) - 100 grams, sliced
• Spinach - 100 grams, washed and chopped
• Onion - 1 small, diced
• Garlic - 2 cloves, minced
• Ginger - 1 teaspoon, grated
• Vegetable broth powder - 1 teaspoon
• Soy sauce - 1 tablespoon
• Black pepper - 1/4 teaspoon
• Fresh cilantro - a handful, chopped for garnish
• Lime - wedges for serving

Steps

1. In a large pot, add the water and bring it to a boil over medium heat.
2. Add the cubed taro root and sliced carrot to the boiling water. Cook for about 10 minutes until they are tender.
3. Stir in the sliced mushrooms, diced onion, minced garlic, and grated ginger. Let it simmer for another 5 minutes.
4. Add the vegetable broth powder, soy sauce, and black pepper. Adjust seasoning if necessary.
5. Fold in the chopped spinach and cook for an additional 2-3 minutes until the spinach is wilted.
6. Remove from heat and let the soup sit for a couple of minutes. Serve hot, garnished with chopped cilantro and lime wedges on the side.

Nutrition

• Calories: 180
• Protein: 4 g
• Carbs: 34 g
• Fiber: 6 g
• Sugar: 3 g
• Sodium: 600 mg
• Cholesterol: 0 mg
• Total Fat: 2 g
• Saturated Fat: 0.5 g
• Unsaturated Fat: 1.5 g
• Water: 0.8 L

Health Benefits

• Rich in dietary fiber, promoting digestive health.
• Contains antioxidants from vegetables and herbs, supporting overall health.

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