Spinach Soup Yong To Fo
Hawker • Singapore
How to Make Spinach Soup Yong To Fo (Traditional & Healthy Version)
Spinach Soup Yong To Fo is a beloved vegetarian dish found in many Singaporean kopitiams and hawker centres. This wholesome recipe features a medley of fresh vegetables, silky tofu, and nutritious spinach, all gently simmered in a clear, light broth. It’s a fusion favourite, reflecting Singapore’s multicultural food scene and the creativity of local hawkers who adapt classic yong tau foo for health-conscious diners. The addition of spinach not only boosts the nutritional value but also brings vibrant colour and flavor to the soup, making it an appealing lunch option for vegetarians and anyone seeking a lighter meal. Singapore’s hawker culture is renowned for its diverse, affordable, and customizable meals. Yong To Fo, traditionally a Hakka dish, has been adopted and innovated in Singapore, with spinach soup versions gaining popularity for their heartiness and health benefits. The soup’s delicate taste and comforting warmth make it a go-to lunch for busy locals, students, and families alike. Whether enjoyed in a bustling kopitiam or prepared at home, Spinach Soup Yong To Fo embodies the spirit of Singaporean fusion cuisine, blending tradition with modern dietary needs.
Ingredients(for 1 noodle bowl-sized serving, as typically served at Singapore kopitiams)
- 2 cups Fresh spinach (Bayam)
- 1 block (200g) Silken tofu (Tauhu)
- 8 pieces Vegetarian yong tau foo pieces (Stuffed with mushroom, tofu, and vegetables)
- 4 cups Vegetable broth (Low sodium)
- 1 cup, sliced Shiitake mushrooms (Fresh or rehydrated)
- 1 medium, sliced Carrot
- 2 teaspoons Soy sauce (Light soy)
- 1 teaspoon Sesame oil
- 2 cloves, minced Garlic
- 2 stalks, chopped Spring onions (Daun bawang)
Instructions
- 1
Wash and trim the spinach. Slice silken tofu into cubes and set aside. Prepare yong tau foo pieces according to preference.
5 minutes
Handle silken tofu gently to avoid breaking.
- 2
Heat sesame oil in a pot. Add minced garlic and sauté until fragrant.
2 minutes
Do not brown the garlic; it can turn bitter.
- 3
Add sliced carrots and mushrooms, stir-frying for 2 minutes until slightly softened.
2 minutes
Carrots add natural sweetness to the broth.
- 4
Pour in the vegetable broth and bring to a gentle boil. Add soy sauce for seasoning.
5 minutes
Use low-sodium broth to keep the soup healthy.
Why This Dish is Healthy
This dish uses fresh, minimally processed ingredients and avoids deep-frying, making it lower in calories and saturated fat than many hawker options. The vegetarian base supports digestive health and offers balanced macronutrients. Spinach Soup Yong To Fo is a smart choice for anyone seeking a nourishing, filling lunch that fits into calorie-controlled and vegetarian diets.
Spinach Soup Yong To Fo is packed with plant-based protein from tofu and yong tau foo pieces, plus fiber and vitamins from spinach and vegetables. Spinach provides iron, vitamin K, and antioxidants. The clear broth keeps sodium and calories low, making it suitable for most diets. Mushrooms add minerals like selenium and potassium, while carrots contribute beta-carotene. This soup is naturally low in fat and cholesterol, ideal for heart health.
Pro Tips
- 💡Tip 1: Use fresh spinach for best flavor and nutritional value.
- 💡Tip 2: Add tofu last to prevent it from breaking up in the soup.
- 💡Tip 3: Customize yong tau foo pieces with your favorite vegetables.
Storage & Serving
Store leftovers in an airtight container in the fridge for up to 2 days. Reheat gently on the stove; do not freeze as tofu and spinach lose texture.
Best served: Breakfast or Lunch
Nutrition Facts
| Nutrient | Per 100g |
|---|---|
| Energy | 250.0 kcal |
