Súp Măng Chay

Súp Măng Chay is a comforting vegan Vietnamese soup made with tender bamboo shoots and fragrant herbs, perfect for a midnight snack. This flavorful dish is light yet satisfying, embodying the essence of Vietnamese cuisine with its fresh ingredients and aromatic broth.

Ingredients

• Bamboo shoots (canned) - 200 grams, sliced
• Mushrooms (shiitake or oyster) - 100 grams, sliced
• Vegetable broth - 500 ml
• Coconut milk - 100 ml
• Fresh ginger - 1 teaspoon, minced
• Garlic - 2 cloves, minced
• Green onions - 2 stalks, chopped
• Cilantro - 2 tablespoons, chopped
• Soy sauce - 1 tablespoon
• Lime juice - 1 tablespoon
• Salt - 1/2 teaspoon
• Black pepper - 1/4 teaspoon

Steps

1. In a pot, heat a splash of vegetable broth over medium heat and sauté the minced ginger and garlic until fragrant, about 2 minutes.
2. Add the sliced mushrooms and bamboo shoots to the pot, cooking for another 3-4 minutes until the mushrooms begin to soften.
3. Pour in the vegetable broth and bring to a gentle simmer. Cook for 10 minutes to allow the flavors to meld.
4. Stir in the coconut milk, soy sauce, lime juice, salt, and black pepper. Let simmer for an additional 5 minutes.
5. Remove from heat and garnish with chopped green onions and cilantro before serving.

Nutrition

• Calories: 180
• Protein: 4 g
• Carbs: 20 g
• Fiber: 4 g
• Sugar: 3 g
• Sodium: 600 mg
• Cholesterol: 0 mg
• Total Fat: 8 g
• Saturated Fat: 7 g
• Unsaturated Fat: 1 g
• Water: 0.5 L

Health Benefits

• Rich in vitamins and minerals from fresh ingredients.
• Low in calories, making it a great option for a light meal.

Tags