Mustard Greens, Tofu, and Chicken Soup Recipe (Canh Cai Dau Hu)

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On Monday, my husband had
dental surgery and for his post-operation, recovery dinner, I made a comforting
(read: easy to chew) tofu, shrimp, and peas stir-fry. The Trader Joe-san medium
tofu came in a 1 1/4-pound (565 g) block and I only needed about a pound. I had
a little block left.

What can you do with a chunk of
leftover tofu? You can save it in the fridge, or in my case last Monday, I
added it to a simple Vietnamese soup with mustard greens and a bit of chicken
thigh sitting in the fridge.

Asian mustard greens come in
many varieties. At an East Asian or Southeast Asian market, you see “big gai
choi” or “little gai choi.” Vietnamese markets also have a super mild mustard
that can be eaten raw in lettuce wraps. I enjoy it all and during the cooler
months, like broccoli, these vegetables are extra tasty and sweet.

When buying the greens, look
at the bottoms to make sure they’re freshly cut. Use the greens within several
days of purchase because they can wilt easily, which is why they’re a favorite
for salting and pickling! This canh
quick soup requires no chicken stock or broth, just water. It’s great for a simple
dinner. Add glass noodles the next day to leftovers for an easy lunch.

If you don’t have tofu, use a
couple extra ounces of chicken. Got no chicken? Use pork. You need a little
protein for umami goodness.

RECIPE

Mustard Greens, Tofu, and Chicken Soup

Serves 4 to 6 with 2 or 3
other dishes

Ingredients

• 1 tablespoon neutral-flavored
  oil
• 1/2 yellow onion, thinly
  sliced
• 2 to 3 ounces boneless chicken
  thigh, cut into thumbnail-size pieces
• 1/2 teaspoon salt
• 1 tablespoon fish sauce
• 5 cups water
• 4 or 5 ounces medium-firm or firm
  tofu, cut into 1/2-inch (1.25 cm) cubes
• 3 firmly packed cups (.75 L)
  bite-size pieces of mustard greens
• White pepper

Instructions

1. In a 3 to 4-quart saucepan, heat
   the oil over medium heat. Add the onion and cook until fragrant and soft, 4 to
   5 minutes. Add the chicken, salt, and fish sauce. Cook for a minute to let the
   flavors penetrate. Add the water and bring to a boil. Skim and discard any scum
   that floats to the top.
2. Add the tofu and bring to a simmer; if you’re not serving right away, turn off the heat and cover, returning the pot to a simmer before moving on. Add the  mustard greens.
   Simmer for 5 to 7 minutes, until the mustard greens have softened and turned
   jade green; 
3. Taste and adjust the flavors
   with additional salt, if necessary. Ladle into a serving bowl and garnish with
   the white pepper. Serve immediately.

Related posts:

• Burmese Pork Belly, Tofu and Pickled Mustard Greens
• Guide to Buying Dan Dan Noodles BF: Ya Cai, Chinese Preserved Mustard Greens
• Zha Cai Sichuan Preserved Mustard Tuber

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