Vietnamese vegetarian sweet, sour and spicy soup with tofu, pineapple, Asian rhubarb stalks, celery, tomato and bean sprouts, and lemon grass flavor is delicious.
Vegetarian Sour and Spicy Soup
Vietnamese vegetarian sweet, sour and spicy soup with tofu, pineapple, Asian rhubarb stalks, celery, tomato and bean sprouts, and lemon grass flavor is delicious.
2
servings30
minutes30
minutes210
kcal1
hourIngredients
1 tablespoon 1 vegetable oil
2 clove 2 garlic, sliced thin
1 tablespoon 1 fresh or frozen minced lemon grass
4 cups 4 water
1 small 1 can chunk pineapple or ½ fresh pineapple, cut chunks
1 1 stalk of celery, chopped
1 piece 1 firm tofu, cut to bite sizes
2 tablespoons 2 fresh lemon or lime juice
1 tablespoon 1 sugar
1 tablespoon 1 vegetarian oyster sauce (mushroom sauce)
1 teaspoon 1 salt
1 cup 1 Asian rhubarb/taro stalk (kdath), peeled and sliced
2 cups 2 bean sprouts
1 cup 1 cherry tomato or 1 medium tomato, cut wedges
1 1 stalk of green onion, chopped
1/2 cup 1/2 chopped rice paddy herb (ma-om)
1/4 teaspoon 1/4 black pepper
1 1 chopped hot chili pepper (option)
Directions
- Pre heat a soup pot. When soup pot is hot add oil and garlic. Sauté the garlic till brown, removed roasted garlic and put it in a small bowl, set that a side. Add lemon grass to soup pot, stirs well. Add water, pineapple, celery and tofu, and cook till water bubbling.
- Seasoning with lemon juice, sugar, vegetarian oyster sauce and salt, stirs well.
- Add Asian rhubarb, bean sprouts, and tomato, stirs.
- Top with green onion, rice paddy herb, chili pepper, black pepper and roasted garlic.
Recipe Video
Notes
- Serve hot with rice.
Nutrition Facts
- Serving Size: 2g
- Calories: 210kcal
- Carbohydrates: 25g
- Protein: 12g
- Fat: 10g
- Saturated Fat: 2g
- Sodium: 1258mg
- Fiber: 2g
- Sugar: 12g
