Inspired by: Cháo
- All year
Vietnamese Ginger Rice Soup with Tofu (Cháo Đậu Hũ)
- Serves
- 4
- Portion
- 1 bowl
- Time
- 1 h
- Texture
- Soft
- Season
- All year
- Dosha
- Vata
- Pitta
- Kapha
Vata–Kapha
Ingredients
What you need
| Done | Ingredient | Household measure | Quantity (4 servings) | Café batch ×5 |
|---|---|---|---|---|
| Rice, white basmati (raw) | ⅔ cup (toasted dry 3 min) | 120 g | 600 g | |
| Vegetable stock (no onion–garlic, home-made) | 6⅔ cups (kombu or vegetable) | 1600 ml | 8000 ml | |
| Ginger, fresh | 1 tbsp, julienned | 15 g | 75 g | |
| Tofu, firm | firm, small cubes | 200 g | 1000 g | |
| Soy sauce / tamari (gluten-free) | 2 tsp | 10 ml | 50 ml | |
| Fresh herbs (rosemary, thyme, sage, basil, parsley, oregano, dill, tarragon) | Thai basil, coriander | 10 g | 50 g | |
| Lemon juice | lime wedges | 10 ml | 50 ml | |
| Black pepper | ¼ tsp | 0.5 g | 2.5 g | |
| Mung bean sprouts | blanched | 60 g | 300 g |
Method
How to cook it
Step 1: Toast dry rice in a pan until fragrant (the Vietnamese trick for flavour).
Step 2: Simmer rice and half the ginger in stock 45 minutes.
Step 3: Pan-sear tofu with soy; add to the porridge with blanched bean sprouts.
Step 4: Serve with herbs, lime, pepper and remaining ginger.
Nutrition
Per serving, estimated
Low salt · 0.4 g per serving (low <1 g; moderate 1–1.8 g; high >1.8 g) · Salt guide
Where the energy comes from
Protein and carbohydrate × 4 kcal/g, fat × 9 kcal/g
Estimated from IFCT 2017 / USDA composition tables; not for clinical use.
How we made it Ayurvedic
- FromChicken and fried shallots→Totofu, ginger and herbs
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