Chinese Buddhist Sour Soup

Ingredients

In this adaptation of Canh Chua to Chinese Buddhist cuisine, the recipe omits the use of fish sauce and shrimp paste, which are commonly found in the original Vietnamese version. Instead, the soup base is enhanced with Chinese vinegar and tamarind paste to achieve a tangy flavor profile. Additionally, the use of tofu as the main protein source aligns with the vegetarian principles of Chinese Buddhist cuisine. We alse have the original recipe for Canh chua, so you can check it out.

• 4 cups (946ml) vegetable broth 4 cups (946ml) vegetable broth
• 2 tablespoons Chinese vinegar 2 tablespoons Chinese vinegar
• 2 tablespoons tamarind paste 2 tablespoons tamarind paste
• 1 tablespoon soy sauce 1 tablespoon soy sauce
• 1 tablespoon sugar 1 tablespoon sugar
• 1 cup sliced bok choy 1 cup sliced bok choy
• 1 cup sliced mushrooms 1 cup sliced mushrooms
• 1 cup diced tomatoes 1 cup diced tomatoes
• 200g tofu, cubed 200g tofu, cubed
• 2 tablespoons chopped cilantro 2 tablespoons chopped cilantro
• 2 tablespoons chopped green onions 2 tablespoons chopped green onions
• Salt to taste Salt to taste

Nutrition

• Calories (kcal / KJ): 150 kcal / 628 KJ
• Fat (total, saturated): 6g, 1g
• Carbohydrates (total, sugars): 18g, 8g
• Protein: 8g
• Fiber: 4g
• Salt: 1.5g

Preparation

1. 1.
   In a large pot, bring the vegetable broth to a simmer.
2. 2.
   Add Chinese vinegar, tamarind paste, soy sauce, and sugar to the pot. Stir well to combine.
3. 3.
   Add bok choy, mushrooms, and tomatoes to the pot. Cook for 5 minutes or until the vegetables are tender.
4. 4.
   Gently add the tofu cubes to the soup and simmer for an additional 2 minutes.
5. 5.
   Season with salt to taste.
6. 6.
   Remove the soup from heat and garnish with chopped cilantro and green onions.
7. 7.
   Serve hot and enjoy!

Treat your ingredients with care...

• Tofu — To enhance the texture of tofu, consider pressing it before cubing. Place the tofu between two plates with a weight on top for 15-30 minutes to remove excess moisture. This will result in a firmer and more flavorful tofu.

Tips & Tricks

• For a spicier kick, add a small amount of chili paste or sliced chili peppers to the soup.
• Experiment with different types of mushrooms such as shiitake or oyster mushrooms to add depth of flavor.
• Adjust the tanginess of the soup by adding more or less tamarind paste according to your preference.
• Serve the soup with steamed rice or noodles for a more substantial meal.
• Leftovers can be refrigerated and enjoyed the next day, as the flavors tend to develop and intensify over time.

Serving advice

Chinese Buddhist Sour Soup is best served hot as a light and refreshing main course. Accompany it with steamed rice or noodles for a satisfying meal.

Presentation advice

To enhance the presentation of the Chinese Buddhist Sour Soup, serve it in individual bowls garnished with a sprig of fresh cilantro and a sprinkle of chopped green onions. The vibrant colors of the vegetables and tofu will create an appealing visual contrast against the tangy soup base.