Canh Rong Bien (Seaweed Soup with Egg Tofu and Pork), No Added Refined Sugar
Vietnamese dishesSoupsNationwide12 to 15 minutes
This seaweed soup with egg tofu and pork is quick, done in 12 to 15 minutes. The broth is sweet with pork, the tofu soft and the egg drawn into threads. The difficulty is the egg, which clumps and clouds the broth easily.
Bring the broth to a hard boil and turn off the heat, then pour in the beaten egg slowly in a circle while stirring gently. The egg sets into soft threads like clouds. This is the step that decides whether the bowl looks good.
This batch weighs about 1.2kg, at roughly 53 calories per 100g.
Method
Rinse the seaweed in clean water and soak in warm water for 5 minutes. Cut the egg tofu into small pieces. Beat the egg.
Set a pot over the heat, add 1 tablespoon cooking oil and, once hot, fry all the ground pork.
Pour in about 700ml water and season with 1/4 teaspoon salt and 1 teaspoon seasoning powder.
Once the broth boils, add the egg tofu and 1/4 teaspoon kOBE Monk Fruit Blend.
When the pot comes to a hard boil, add 1/4 teaspoon MSG and 1 teaspoon sesame oil, then turn off the heat.
Pour the beaten egg into the pot slowly in a circle, stirring gently.
Lift the soaked seaweed into 3 bowls, ladle the hot broth over, sprinkle a little pepper on each and serve hot.
Tips
Bring the broth to a hard boil, turn off the heat and only then pour in the egg, which sets into soft threads.
Keep the soaked seaweed in the bowls and ladle the hot broth over, which cooks it just enough.
Dried seaweed swells a great deal, and 10g is enough for a 700ml pot.
Stir the egg tofu gently once cut, since vigorous stirring breaks it up.
Fry the ground pork until it is fully loose before the water goes in, since clumps leave the soup grainy.
Need kOBE Monk Fruit Blend?
The recipe above is sweetened with kOBE Monk Fruit Blend, measured 1:1 like sugar. See the product page or send us a message.