Súp Đậu Hũ

Súp Đậu Hũ is a soothing Vietnamese tofu soup that combines delicate flavors from fresh herbs and vegetables, offering a comforting yet nutritious meal. This vegan dish is perfect for any time of the year, providing warmth and satisfaction with every spoonful.

Ingredients

• Firm tofu - 200 grams, cubed
• Vegetable broth - 500 ml
• Mushrooms (shiitake or button) - 100 grams, sliced
• Carrot - 1 medium, sliced
• Baby bok choy - 100 grams, chopped
• Fresh ginger - 1 tsp, minced
• Garlic - 2 cloves, minced
• Soy sauce - 2 tbsp
• Sesame oil - 1 tsp
• Green onions - 2 stalks, chopped
• Cilantro - a handful, chopped
• Black pepper - to taste
• Lime - 1, cut into wedges

Steps

1. In a pot, heat sesame oil over medium heat and add minced garlic and ginger. Sauté for 1-2 minutes until fragrant.
2. Add sliced mushrooms and carrots to the pot, cooking for another 3-4 minutes until they soften.
3. Pour in the vegetable broth and bring to a gentle boil.
4. Stir in the cubed tofu and soy sauce, cooking for 5-7 minutes to allow flavors to meld.
5. Add the chopped baby bok choy and cook for an additional 2-3 minutes until wilted.
6. Season with black pepper to taste, then remove from heat.
7. Serve hot, garnished with chopped green onions and cilantro, with lime wedges on the side.

Nutrition

• Calories: 180
• Protein: 14 g
• Carbs: 12 g
• Fiber: 3 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 plant-based protein from tofu, supporting muscle health.
• Packed with vitamins and minerals from fresh vegetables, contributing to overall wellness.

Tags