(Canh đậu phục nấu nấm, cà chua) - Vietnamese Tofu Soup with Mushrooms and Tomato is really a popular dish which is cooked usually in summer.
Tofu Soup with Mushrooms and Tomato soup is one of typical Vietnamese Cuisine - a clear broth form the north of Vietnam.
Tofu Soup with Mushrooms and Tomato soup is one of typical Vietnamese Cuisine - a clear broth form the north of Vietnam.
- Dried shiitake mushrooms: 115g, soaked in water for 20 minutes
- Vegetable oil: 15ml
- Shallots, halved and sliced: 2
- Thai chillis, seeds and sliced: 2
- Fresh rood ginger, peeled and grated or finely chopped: 10 g
- Fish sauce: 15 ml
- Tofu, rinsed, drained and put into bite-size cubes: 350g
- Tomatoes, skinned, seeded and cut into thin strips: 4
- Bunch Chilantro, stalks removed, finely chopped, for garnishing: 1
1/4 tsp salt; 1/4 tsp ground black pepper
1/4 tsp salt; 1/4 tsp ground black pepper
FOR STOCK
- Meaty chicken carcass or pork ribs: 1
- Dried squid or shrimp: 25g, soaked in the water for 15 minutes
- Onions, peeled and quartered: 2
- Cloves garlic, crushed: 2
- Fresh root ginger, coarsely chopped: 7.5cm
- Fish sauce: 15ml
- Black peppercorns: 6
- Star anise: 4 cloves
- Cinnamon stick: 1
- Sea salt: 1/4tsp
PROCESS
+ To make the stock, put the chicken carcass or pork ribs in a deep pan. Drain and rinse the dried squid or shrimp.
+ Add to the pan with the remaining stock ingredients, except the salt, and pour in 2 liters water. Bring the water to the boil, and boil for a few minutes, skim off any foam, then reduce the heat and simmer gently with the lid on for 1 1/2 - 2 hours.
+ Remove the lid and continue simmering for further 30 minutes to reduce. Skim off any fat, season with salt, then strain and measure out 1.5 liters.
+ Squeeze dry the soaked shiitake mushrooms, remove the stems and slice the caps into thin strips. Heat the oil in a large pan and stir in the shallots, chili and ginger. This is an important step to create one od stunning Vietnamese Soup recipes.
+ To make the stock, put the chicken carcass or pork ribs in a deep pan. Drain and rinse the dried squid or shrimp.
+ Add to the pan with the remaining stock ingredients, except the salt, and pour in 2 liters water. Bring the water to the boil, and boil for a few minutes, skim off any foam, then reduce the heat and simmer gently with the lid on for 1 1/2 - 2 hours.
+ Remove the lid and continue simmering for further 30 minutes to reduce. Skim off any fat, season with salt, then strain and measure out 1.5 liters.
+ Squeeze dry the soaked shiitake mushrooms, remove the stems and slice the caps into thin strips. Heat the oil in a large pan and stir in the shallots, chili and ginger. This is an important step to create one od stunning Vietnamese Soup recipes.
+ As the fragrance begins to rise, stir in fish sauce, followed by the stock.Add the tofu, mushrooms and tomatoes. Bring the stock to the boil. Reduce the heat and simmer for 5-10 minutes.
+ Season to taste and scatter the finely chopped fresh coriander over the top.
- Now, you can serve Tofu Soup with Mushrooms and Tomato to your family and friends.
+ Season to taste and scatter the finely chopped fresh coriander over the top.
- Now, you can serve Tofu Soup with Mushrooms and Tomato to your family and friends.
