Photograph of the finished Moringa and Silken Tofu Soup

Vietnam · Súp rau chùm ngây đậu hũ non

Moringa and Silken Tofu Soup

30 min Hands-on time
EasyDifficulty
5 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Moringa leaves Moringa leaves 480 g
  • Photograph of Soft tofu Soft tofu 600 g
  • Photograph of Vegetable broth Vegetable broth 2 l
  • Photograph of Dried Shiitake Mushrooms Dried Shiitake Mushrooms 60 g
  • Photograph of Cornstarch Cornstarch 48 g
  • Photograph of Ginger Ginger 32 g
  • Photograph of Salt Salt 16 g
  • Photograph of Black pepper Black pepper 8 g
  • Photograph of Sesame oil Sesame oil 32 ml
  • Photograph of Steamed rice Steamed rice 800 g

Method

  1. 1 Strip the leaves from the moringa tree, using only the leaves because the older stems are very bitter.
  2. 2 Soak the shiitake mushrooms for 20 minutes, then slice them and cook them in vegetable broth for 8 minutes.
  3. 3 Cut the soft tofu into 2 cm blocks and gently drop them into the pot, without stirring, so that the tofu doesn't break apart.
  4. 4 Mix cornstarch with water and pour it into the soup to slightly thicken it.
  5. 5 Add the moringa leaves and cook for exactly 60 seconds, then turn off the heat. Cooking them longer will cause the leaves to discolor and lose their aroma.

With an appliance

  • Microwave 28 min

    Replace step 2: place mushrooms and vegetable broth in a deep bowl with a steam vent, microwave at 900 W for 6 minutes, then transfer to a saucepan; keep step 5 the same and cook the moringa leaves for only 60 seconds.

Start cooking