Vietnamese Asparagus Soup

Difficulty: Easy

Serves 4


Asian soups are totally the best kind of soups and Vietnamese soups are the best kind of Asian soups. Well that was a mouthful! Speaking of mouthfuls, you should definitely get this amazing concoction up in your mouth ASAP. You can used canned asparagus if you want to but to be honest I think fresh is best for this one.


  • 1/4 cup water
  • 2 tablespoons cornflour
  • 1 litre water
  • 2 chicken-style stock cubes
  • 2 bunches asparagus
  • Handful baby corn
  • 2 shitake mushrooms
  • Half block firm tofu
  • 1 spring onion
  • 1 tablespoon vegan fish sauce


  1. In a small bowl, combine the 1/4 cup water and cornflour in a bowl and mix well before setting aside.
  2. Add the rest of the water and stock cubes to a large saucepan and bring to the boil.
  3. Break the hard stalks off the asparagus and cut each spear into three pieces, cut the baby corn in a similar way before adding both to the saucepan.
  4. Thinly slice the shitake mushrooms and cut the tofu into .5cm strips. Add both to the pan.
  5. Next add the spring onion and vegan fish sauce.
  6. Once the asparagus and corn have started to soften, add the cornflour mixture and stir well. Allow to simmer until the soup thickens.
  7. When the vegetables are very soft, your soup is ready to serve!