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(Canh Chay Tứ Sắc) Delicious Four-color Vegetarian Soup

Where do you find a frugal, oil-free soup? Let have a look at the Four-Color vegetarian soup. Seaweed soup contains many nutrients for the body, it’s frugal, easy on the stomach and super easy to make.
Prep Time40 mins
Cook Time30 mins
Course: weight loss
Cuisine: Vietnamese
Keyword: canh-chay-tu-sac-recipe, delicious-four-color-vegetarian-soup
Calories: 1384kcal


  • 100 gr Dried seaweed
  • 200 gr Abalone mushrooms
  • 1 tuber Radish
  • 50 gr Fishball
  • 200 gr Lingzhi mushroom
  • 2 pieces Yong tau foo
  • 1 tuber Daikon
  • 1 tablespoon Mushroom flavor seasoning


Step 1

  • Wash all mushrooms and tubers. Then, cutting red radish and daikon into slices, or prune them into flowers for extra eye-catching dish. Then slice the young tofu.

Step 2

  • Boil a filtered water pot. Put the radish, then the young tofu and mushrooms into the pot. Add some sugar, salt and simmer the pot until the broth is a little sweet.

Step 3

  • Soak dried seaweed in filtered water to allow the seaweed to swell. Then put the soaked seaweed in the pot. Add 1 tablespoon of vegetarian seasoning for a thicker broth.

Step 4

  • Finally, prepare a bowl and pour the soup (canh chay tứ sắc) into, add some cilantro to make the soup more fragrant.