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Vietnamese Vegan Tomato Chives Soup: A Simple, Nourishing Favorite

There’s always a pot of soup simmering in my kitchen, and one that’s on almost a weekly rotation in our house is canh cà chua hẹ—Vietnamese vegan tomato chives soup. It’s light, soothing, and so incredibly easy to make that it comes together in less than 30 minutes. My kids absolutely love it, which honestly surprised me at first, considering how much chives go into the broth. But somehow, everything balances perfectly—the tomatoes, chives, and tofu come together in the most delicate yet flavorful way.

One of the things I love most about this soup is how the tofu provides a good source of protein while keeping the dish light. Soft tofu works best here, adding a gentle silkiness to the broth, but if you prefer firmer tofu, it’ll still taste just as delicious.

And despite the generous amount of chives, they don’t overpower the soup at all. Instead, they mellow out in the broth, adding a subtle sweetness that complements the tartness of the tomatoes. It’s such a simple combination, yet the flavors are beautifully balanced.

Like with most of my soups, I love finishing it off with a handful of chopped cilantro and green onions for an extra fresh touch. This dish is one of those comforting, effortless recipes that just works every time. It’s nourishing, quick, and packed with simple yet satisfying flavors. If you haven’t tried it yet, I hope you add it to your recipe rotation—it’s definitely a winner in our house!

Vietnamese Tofu Tomato Chive Soup - Canh Dau Hu Ca Chua
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Vietnamese Tofu Tomato Chive Soup | Canh Dau Hu Ca Chua

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By: Cindy Lam Lorimer
Prep Time: 15 minutes
Cook Time: 15 minutes
Servings: 4
Tofu tomato chive soup is a Vietnamese soup combining silky tofu and ripe tomatoes in a light, savory broth, flavored with chives, making it a simple yet comforting dish.

Ingredients 

Ingredients:

  • 2 Tbsp shallot, peeled, chopped
  • 1 Tbsp garlic, chopped
  • 2 tomatoes, quartered (or cut into 8 wedges if it’s a large tomato)
  • 1 Tbsp kosher salt
  • 2 quarts water
  • 14 oz package soft tofu, cut into one inch squares
  • 2 cups chives, cut into one inch pieces
  • 1 Tbsp vegan fish sauce, or regular fish sauce
  • 1 Tbsp sugar
  • 1 Tbsp mushroom powder

Garnish:

  • cilantro, chopped
  • green onions, chopped
  • black pepper

Instructions

  • In a pot over medium high heat, sauté the shallots and garlic for a minute until it’s aromatic.
  • Add tomatoes and sprinkle a bit of salt, fry for 30 seconds.
  • Add water, then the remaining ingredients and bring to a boil.
  • Reduce heat to medium and cook for 10 minutes.
  • Garnish with chopped cilantro and green onions and sprinkle black pepper.
  • Serve by itself or with rice.

Notes

If you want to increase your protein intake, then add another box of tofu. And if that’s the case, then decrease the water to 1 ½ quarts instead of 2 quarts.

Nutrition

Serving: 1bowl | Calories: 100kcal | Carbohydrates: 16g | Protein: 7g | Fat: 3g | Saturated Fat: 0.4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Sodium: 2441mg | Potassium: 409mg | Fiber: 2g | Sugar: 7g | Vitamin A: 1383IU | Vitamin C: 21mg | Calcium: 76mg | Iron: 1mg

Equipment

  • 3.5 quart pot

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