Amaranth soup

Ingredients

• 1 bunch (about 250 g)mixed amaranth greens, such as green and red amaranth
• 1shallot
• To tastecoarse salt, for soaking
• 1/2 tablespooncooking oil
• To tasteseasoning powder
• To tasteMSG
• To tastestock powder
• To tastefish sauce
• About 1.5 litres, or a little morewater

Instructions

1. 1

   Prepare the greens

   Pick over the amaranth, keeping the young stems and leaves and discarding any damaged or yellow parts. Soak it in lightly salted water for 3–4 minutes, then rinse several times and leave to drain. Chop it into small pieces or lengths about the width of a finger. Peel and finely chop or thinly slice the shallot.

2. 2

   Sauté the greens

   Heat 1/2 tablespoon of oil in a saucepan and fry the shallot until fragrant. Add the amaranth and briefly stir-fry it, seasoning with a little seasoning powder and MSG.

3. 3

   Simmer the soup

   After almost 1 minute of stir-frying, add water to suit the number of diners; about 1.5 litres or a little more is suggested for 3–4 people. Alternatively, add the water just after frying the shallot and put in the greens once the water boils.

4. 4

   Season and serve

   Raise the heat to bring the soup to a vigorous boil. Adjust the seasoning with stock powder, seasoning powder and fish sauce, skimming off any foam for a clearer broth. Cook for a little over 1 minute, until the greens are tender, then turn off the heat and ladle into a bowl.

What is amaranth soup?

Amaranth soup is a straightforward Vietnamese home-style dish built around leafy greens in a seasoned broth. The dish is often described as cooling and nourishing in Vietnamese food traditions; those descriptions are cultural associations rather than claims this recipe can verify.

This version quickly fries the greens with shallot before adding water, giving the broth a more savoury, aromatic base. It is commonly served with rice and can sit alongside pickled aubergine and fried pork.

Nutrition and macros by portion

The nutrition label shows one serving as written: 35 calories, 2g protein, 4g carbs, 2g fat.

Most of the carbohydrate comes from the greens, while the small amount of oil supplies most of the fat; the greens contribute a little protein. Serve it with a moderate portion of rice and add a protein-rich accompaniment such as the fried pork mentioned in the description to make the meal more filling.

Choosing and preparing the greens

Mixed leaves: The recipe uses about 250 g of amaranth, including varieties such as green and red amaranth. A mixture gives the soup its characteristic mix of leaves and tender stems.

Sorting: Remove yellow or insect-damaged pieces and keep the young stems and leaves. A short soak in lightly salted water, followed by several rinses, helps clean the greens before chopping.

Why fry the greens first?

Shallot: Fry it in the measured oil until fragrant, rather than letting it darken. This gives the soup an aromatic start.

Amaranth: Stir-fry the chopped greens with a little seasoning powder and MSG for almost 1 minute. The recipe notes that this approach makes the soup taste more fragrant and rounded than adding the greens straight to boiling water.

Getting the broth right

Water level: Use about 1.5 litres or a little more for 3–4 people, adjusting the amount to your diners and preferred broth-to-greens balance. The stated serving count is three, so you can begin with less and add more if needed.

Seasoning: Adjust with stock powder, seasoning powder and fish sauce after the soup comes to a vigorous boil. These seasonings vary in saltiness, so add them gradually and taste the broth.

When the greens are done

Boil: Once the water is added, raise the heat so the soup comes to a lively boil. Skim off visible foam if you want a clearer-looking broth.

Finish: Cook for a little over 1 minute after seasoning, until the greens are tender, then take the pan off the heat. Avoid extending the simmer unnecessarily if you want the leaves to keep their texture.

Serving it with rice

Rice: Serve the soup hot alongside rice for a simple meal. The mild greens and savoury broth pair well with stronger, salty accompaniments.

Accompaniments: Pickled aubergine and fried pork are suggested serving partners. Serve them separately so each diner can balance the soup and rice to taste.

Recipe notes & tips

• Rinse the greens several times after soaking to remove any remaining grit.
• Chop the stems and leaves to a similar size so they cook at roughly the same pace.
• Keep the shallot fragrant but avoid browning it heavily.
• Add the seasonings a little at a time because their saltiness can vary.
• Skim the foam as the soup boils for a clearer-looking broth.
• Serve soon after cooking for tender greens.

Variations

• Skip the stir-fry: Add water after frying the shallot and put in the greens when it boils.
• Use one variety: Make the soup with a single type of amaranth if mixed greens are unavailable.
• Adjust the broth: Use a little more or less water to suit your preferred soup-to-greens ratio.
• Serve with pickles: Add pickled aubergine at the table for a tangy contrast.
• Add fried pork: Serve with fried pork as described for a more substantial meal.

Common mistakes to avoid

• Keeping damaged leaves: Remove yellow or insect-damaged greens before cooking.
• Skipping the rinse: Rinse the soaked greens several times to clear away grit.
• Over-frying the shallot: Stop once it smells fragrant so it does not darken too much.
• Adding all the seasoning at once: Season gradually and taste the broth as you go.
• Boiling the greens too long: Cook only until tender, then switch off the heat.

How to store

Cool leftovers promptly and refrigerate in a covered container for up to 2 days. Reheat gently in a saucepan until steaming; the greens may soften further on reheating.

Frequently asked questions