Under The Squash Vines

Canh Hẹ: Chives and Nettles Soup

Ingredients: 

½ pound foraged onion or garlic chives (store bought is fine)

½ pound foraged nettles (store bought is fine)

½ pint mushrooms, sliced

5 cloves garlic, sliced

1 bulb shallots, sliced (or you can use the white onion bulbs of the chives)

1 tablespoon mushroom seasoning granules or to taste

½ block of firm or medium firm tofu, cut into small cubes

Ground black peppers

Instructions: 

1. To prepare the chives, separate the white bulbs from the green leaves. Remove the roots from the bulbs and discard. Smash the bulbs with a knife. For the greens, cut off and discard the woody ends. Cut the green leaves in 3-inch long pieces.

2. To prepare the nettles, cut and discard the woody ends. Cut the rest of the stems into 3-inch long pieces.

3. Heat oil on medium heat. Add garlic, mushrooms, the white chive bulbs (or shallots), and mushroom seasoning granules. Cook 3 minutes.

4. Add water, cover and cook for 20 minutes. Skim off foam.

5. Add tofu, chives, and nettles. Cook for 2 minutes or until soft and turn off heat.

6. Add ground black peppers.

7. Serve with rice.