Kimchi, tofu and tomato egg drop soup (canh kim chi dâu hũ)

Name: Kimchi, tofu and tomato egg drop soup (canh kim chi dâu hũ)
Prep time: 10
Cook time: 15
Yield: 4
Ingredients: 1 litre (34 fl oz/41/4 cups) unseasoned chicken stock or water; 1 chicken or vegetable stock cube; 10 cherry tomatoes, halved; 4 spring onions (scallions), sliced into 3 cm (11/4 inch) pieces; 200–400 g (7–14 oz) medium-firm tofu, cut into 3 cm (11/4 inch) squares; 2 eggs (any size), beaten; 175 g (6 oz) kimchi (shop-bought or homemade, page 207), sliced; 20 g (3/4 oz) coriander (cilantro) leaves, roughly chopped; vermicelli noodles, ramen noodles, steamed rice or crusty bread, to serve

A speedy and nutritious take on a traditional soup from Quick & Easy Vietnamese by Uyen Luu

By Uyen Luu

17 September 2024

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James O Jenkins

|||Kimchi, tofu and tomato egg drop soup (canh kim chi dâu hũ), a recipe from Uyen Luu's new book|||

A cross between bún riêu and Korean jjigae, this extremely quick and easy soup is delicious, nutritious and completely soothing and comforting on colder, rainy days. It can also serve as a canvas to enjoy lots of leftovers, as anything can be added to the mix, from whatever vegetables you have to roughly chopped meat or seafood.

This recipe is an extract from Quick & Easy Vietnamese by Uyen Luu

If you like this recipe, why not try some of our other soup recipes from the House & Garden archive?