Vietnamese Tofu Soup with Tomato and Chives (Canh hẹ Đậu Hũ Cà Chua)

This classic Vietnamese soup is super simple to make and results in a refreshing clean soup, perfect for the spring.

Prep Time 10

Cook Time 15

Total Time 25

Servings

Calories 187kcal

Ingredients

½ lb ground pork
½ shallot minced
2 cloves garlic minced
¼ teaspoon salt
¼ teaspoon black pepper
16 oz soft tofu
3 tomatoes
1 bunch garlic chives
5 cups water or chicken broth

Instructions

Season the ground pork with salt, pepper, fish sauce, minced shallot and minced garlic. Mix to combine and set aside.
Wash the chives and then chop the hard, bottom ends of the chives off and discard them. Chop the rest of the chives up into 1-2 inch pieces.
Drain the soft tofu and slice it into strips, about ½ inch wide and 2 inches long.
Wash the tomatoes and chop them into 4-8 wedges each, depending on how large the tomatoes are.
Heat water up in a medium pot until it comes to a boil. Then, add spoonfuls of the ground pork mixture into the hot water. Simmer the pork meatballs until they are floating, about 5 minutes.
Once the meatballs are floating (which means they're cooked), add the tomato wedges and the soft tofu slices. Stir carefully to evenly mix everything up, but be careful not to crush the tofu.
Once the today has softened slightly, but is not mushy (it should take 5-7 minutes), add the chopped chives. Stir carefully again to distribute the chives. The soup is ready once the chives have softened slightly (about 30 seconds to a minute).

Notes

Nutrition facts are an estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

Nutrition