Tofu and egg soup

Tofu and egg soup

Canh đậu hũ cà chua

By
From
Real Vietnamese Cooking
Serves
6
Photographer
Michael Fountoulakis

'Canh' is a soup traditionally served over rice at the end of a meal. This vegetarian option comes together very quickly, and for meat-eaters can also be enriched with minced pork.

Ingredients

Quantity Ingredient
6 tomatoes
1 tablespoon vegetable oil
4 red asian shallots, finely diced
400g firm tofu, cut into 2 cm cubes
12 chives, cut into 3 cm lengths
80ml fish sauce
1/2 teaspoon sugar
1 teaspoon salt
5 eggs, lightly whisked

Method

  1. Remove the core from each tomato. Score the bottom with a cross; this will make it easier to remove the skin later. Place the tomatoes into boiling water and count to ten, then remove with a slotted spoon and immerse them in iced water to stop the cooking process. The skin will now come away easily.
  2. Cut each tomato into eight even wedges and set aside.
  3. Heat the oil in a saucepan and fry the shallot until fragrant. Add the tomatoes and continue cooking for a few minutes, until they soften slightly.
  4. Pour in 1.25 litres water. Add the tofu, chives, half the fish sauce, the sugar, salt and a pinch of freshly ground black pepper. Slowly bring to the boil, then allow the soup to simmer for 2-3 minutes.
  5. Slowly pour in the eggs, continuously stirring, so the egg will form ribbons in the broth. Turn off the heat and stir in the remaining fish sauce.
  6. Adjust the seasoning If desired; we like to serve the soup with a little extra pepper on top.
Tags:
Real Vietnamese Cooking
Andreas
Pohl
Tracey
Lister
KOTO
Vietnam
Vietnamese
Asian
Asia
South
East
Southeast
South-east
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