This Vegan Vietnamese Purple Yam Soup requires minimal ingredients, yet, is creamy and filling. You can have it as is or serve with white rice.
-1 lb purple yam or sweet potato, grated (you can also find frozen packages of them in Asian supermarkets)
-3 stalks green onions, white parts only, sliced
-4 cups vegetable broth
-4 cups water
-4 cloves garlic, minced
-½ block (~7oz) firm tofu, pressed and crumbled
-1 tbsp olive oil
-1 tsp mushroom seasoning
-½ tsp organic cane sugar
-1 tsp salt
-Ground white pepper
-Mint or Thai Basil leaves, for garnish
-Cooked jasmine rice, for serving
- Heat a large pot over medium-low heat. Add the oil, minced garlic, and sliced scallions. Allow it to cook for a couple of seconds until fragrant.
- Add the mushroom seasoning, cane sugar, and salt. Allow to cook for about 15 seconds.
- Aass in the vegetable broth and water. Bring to a boil. Add in the grated yam. Stir until well-combined. Allow to cook for 5-10 minutes.
- Add in the crumbled tofu. Stir until combined. Cook for another 10 minutes. Taste for seasoning, adding more salt if needed.
- Top with some mint or Thai leaves and ground white pepper. Serve with jasmine rice (optional). Enjoy!
Keywords: soups, Vietnamese recipes, purple yams, purple potatoes