Quay lại thực đơn
| Chất dinh dưỡng | Mỗi khẩu phần1 small bowl (approx. 300 g) | Mỗi phần300 g |
|---|---|---|
| Sugar | 3.8 g | 3.8 g |
| Energy | ~420 kJ | ~420 kJ |
| Sodium | 790 mg | 790 mg |
| Protein | 6.5 g | 6.5 g |
| Fat, total | 3.2 g | 3.2 g |
| Carbohydrate | 11 g | 11 g |
| Saturated fat | 0.5 g | 0.5 g |
Light vegetable broth with silken tofu and seasonal vegetables. No noodles. Vegetarian.
Clear 100% vegetable broth seasoned with daikon and jicama roots, thick-cut golden fried firm tofu pieces, fresh broccoli florets, sliced carrots, baby corn cuts, sliced celery stalks, halved button mushrooms, finely sliced white onions, chopped spring onions, a touch of premium light soy sauce, sea salt, ground black pepper, crispy fried shallots.
Veggie and tofu soup (canh đậu phụ nấu rau củ) is a comforting centerpiece of traditional Vietnamese Buddhist vegetarian cooking (ăn chay). Built upon a slow-simmered, delicate clear broth extracted naturally from sweet root vegetables, this noodle-free soup emphasizes the clean textures of seasonal produce and golden fried tofu, offering a light, grounding starter or a wholesome meal companion.
Contains soy and gluten traces (fried tofu preparation and light seasoning elements). Prepared in a commercial kitchen environment that also handles peanuts, sesame, egg, dairy, fish, and crustacea.
Best enjoyed immediately while steaming hot to experience the ideal crisp-tender texture of the fresh vegetables. Leftovers can be kept in a sealed airtight container in the refrigerator for up to 24 hours.
If saving leftovers, let the soup cool down completely to room temperature before securing the container lid to preserve the clarity and light, clean aroma of the broth.
To reheat, pour the soup into a small saucepan and heat gently over medium heat for 3 to 4 minutes until boiling hot throughout. Avoid over-boiling to prevent the fresh greens from losing their vibrant color and texture.
Serve steaming hot in a ceramic bowl. Beautifully crowned with fresh spring onions, a fine dust of black pepper, and a scatter of crispy fried shallots for a fragrant, savory crunch.
