Canh Rau Muong

Canh Rau Muong is a refreshing Vietnamese water spinach soup, known for its vibrant color and delicate flavors. This healthy, dairy-free dish showcases the natural taste of water spinach complemented by aromatic herbs and a light broth.

Ingredients

• Water spinach (Rau Muong) - 200 grams
• Garlic - 2 cloves, minced
• Vegetable broth - 500 ml
• Tomato - 1 medium, diced
• Mushrooms (shiitake or oyster) - 100 grams, sliced
• Tofu (firm) - 100 grams, cubed
• Soy sauce - 1 tablespoon
• Lime juice - 1 tablespoon
• Salt - to taste
• Black pepper - to taste
• Chili pepper (optional) - 1 small, sliced

Steps

1. Begin by thoroughly washing the water spinach and cutting it into 5 cm lengths.
2. In a medium pot, heat a splash of vegetable broth over medium heat and sauté the minced garlic until fragrant, about 1 minute.
3. Add the diced tomato and sliced mushrooms to the pot, cooking until soft, approximately 3-4 minutes.
4. Pour in the vegetable broth and bring it to a gentle boil.
5. Once boiling, add the cubed tofu and cook for another 5 minutes.
6. Stir in the water spinach and cook for an additional 2-3 minutes until wilted.
7. Season with soy sauce, lime juice, salt, and black pepper to taste. Add chili pepper if desired.
8. Remove from heat, serve hot, and enjoy your Canh Rau Muong.

Nutrition

• Calories: 150
• Protein: 10 g
• Carbs: 15 g
• Fiber: 5 g
• Sugar: 3 g
• Sodium: 800 mg
• Cholesterol: 0 mg
• Total Fat: 8 g
• Saturated Fat: 1 g
• Unsaturated Fat: 7 g
• Water: 0.5 L

Health Benefits

• Rich in vitamins A and C, promoting healthy skin and immune function.
• High in antioxidants, which can help reduce inflammation and improve overall health.

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