Vietnamese Recipes & Cuisines (Soups)

Chinese Angel Hair, Green Pea and Tender Tofu Soup Recipe

Chinese angel hair or black moss fungus, is known among the Vietnamese Chinese who has migrated from China, for its blood-building properties, and as a tonic food that turns grey hair black again. It's also a delicious food with a delicate herbal flavor and chewy texture. Here it's combined with tofu and green peas to make a tasty, nourishing soup that's easy to prepare.

Ingredients : Serves 4

1 liter

1/2 teaspoon


1 cake

80 g

1 handful


3 teaspoons

2 teaspoons


Vegetarian soup stock, or plain water


Medium carrot, peeled and diced into 1/2 cm cubes

Soft tofu (about 200 g), cut into 1/2 cm cubes

Fresh or frozen green peas

Dried black moss fungus,

washed and soaked 10 minutes in cool water

Cornflour, dissolved in 3 tablespoons cold water

Sesame oil

Spring onions, chopped, for garnishing

Method :
  • Bring the stock or water to a full boil with the salt.

  • Add the diced carrot and tofu, cover, reduce heat to medium, and simmer for 3 minutes.

  • Add the green peas and fungus to the soup, cover and simmer for a further 2 minutes.

  • Stir the cornflour mixture into the soup. The soup will thicken as it returns to the boil.

  • Drizzle in the sesame oil, add the spring onions, stir and turn off heat.

  • Ladle into individual bowls and serve.

This soup goes well with a dash of ground black or Sichuan peppercorn. Another nice embellishment is to add a small handful of very fresh mung bean sprouts to each serving bowl before lading in the soup, this adds both fresh flavor and a pleasant crunch to the texture.

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