Breakfast and brunch, Main course, Vietnam, Soups

VEGAN ASPARAGUS JUJUBE SOUP

by Thao Le

Soup has long been a popular meal for many people, and it has progressively become a staple on the menu of every Vietnamese family. And, more specifically, in vegetarian cuisine, vegetarian soup becomes more distinctive. By mixing natural ingredients harmonically and delicately, it created an intriguing sensation for diners.

With a new vegan version, Anchay.vn and Food blogger Duong Yen Nhi (Accnhi) offer a unique combination of asparagus and red apple packed with many beneficial elements that will not only boost your energy but also guarantee that every bite is bursting with flavor, color, and taste.

Let us go to the kitchen to learn how to make this “Vegan Asparagus Jujube Soup “ frugal, light, and exquisite soup.

Total Time

20 mins

Difficulty

Easy

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Chinese (Traditional)

Simple Tasty Recipes

Ingredients for 1 Servings

100

grams Asparagus
10

pieces of Jujube (Red Dates)
100

grams Shiitake Mushroom
1

piece of Tofu
30

grams Coriander
1

Sweet Corn
1/2

Carrot

Time

Preparation Time

10 mins
Cooking Time

50 mins
Total Time

20 mins

Goes Great with

Method

PREPARATION
Cut off the tough woody ends of the asparagus from the bottom, then minced them.
Soak the dried Shiitake mushrooms and Jujube in warm water for 20 minutes until soft. Cut off the mushroom’s base and mince both.
Rinse and drain the tofu before shredding it into bite-sized thin strips.
Cut the corn off the cob with a sharp knife and set it aside.
Peeled off the carrot skin, then rinsed and chopped it.
INSTRUCTIONS :
Step 1: Make the Broth : Begin by adding 1/2 the carrot and 1 cob of corn and stew for 30 minutes under 1 liter of filtered water.
After 30 minutes, remove the veggies and add another 500ml of filtered water.
Cook for another 15-20 minutes in a pot with all the ingredients, including corn, jujube, mushrooms and asparagus.
Add 1/2 teaspoon salt to taste the soup, or use vegetarian seasoning powder instead.
Step 2: Thicken the Soup
Prepare half a cup of filtered water by mixing 3 tablespoons of tapioca starch in it and stirring it into the pot.
To prevent the tofu from being squashed, add them last at this step.
Step 3: Finished
Take the soup off the heat.
Then season with coriander, pepper and sesame oil while dining. These additions will enhance the flavor and attractiveness of the soup.

Notes:

With the collaboration of Food blogger Duong Yen Nhi (Accnhi) and Anchay.vn, this is a tasty and nutritious Vegan Asparagus Jujube Soup recipe. Other vegetables, such as melon, squash, potatoes and so on, can be substituted for this soup. We combine corn and red apple in this recipe, so it is naturally delicious.

Goes Great with