Chinese Spinach Tofu Soup
Hawker • Singapore
How to Make Chinese Spinach Tofu Soup (Traditional & Healthy Version)
Chinese Spinach Tofu Soup is a beloved staple in Singapore’s vibrant hawker scene, often enjoyed as a light lunch or a comforting side dish at your local kopitiam. This vegetarian soup highlights the delicate flavors of Chinese spinach, also known locally as 'bayam' or 'yin choy', and silky soft tofu. Rooted in Singapore’s Chinese culinary heritage and influenced by the fusion of local flavors, this dish is both nourishing and satisfying, with a gentle umami broth and fresh, earthy greens. In Singapore, Chinese Spinach Tofu Soup is more than just a simple soup—it’s a reflection of the island's multicultural culinary tapestry. It’s commonly served in Chinese eateries and mixed rice stalls, often favored for its clean, wholesome taste and quick preparation. The addition of wolfberries (goji berries) adds a subtle sweetness and a nutritional boost, while the use of light seasonings makes this dish ideal for health-conscious diners. Whether enjoyed as a standalone meal or paired with steamed rice, this soup is a testament to the comforting flavors found in Singaporean homes and kopitiams.
Ingredients(for 1 medium soup bowl (about 350ml per serving))
- 150g Chinese spinach (bayam/yin choy) (washed and cut into 5cm lengths)
- 200g Soft tofu (cubed, silken or egg tofu)
- 750ml Vegetable stock (unsalted preferred for health)
- 1 tbsp Wolfberries (goji berries) (soaked in water for 5 mins)
- 2 cloves Garlic (minced)
- 1 tsp Light soy sauce (use low sodium if preferred)
- 1/4 tsp White pepper (freshly ground)
- 1/2 tsp Sesame oil (optional garnish) - optional
- 1 tsp Cooking oil (for sautéing)
- to taste Salt (optional, add minimally) - optional
Instructions
- 1
Heat 1 tsp of cooking oil in a medium pot over medium heat. Add minced garlic and sauté until fragrant, about 1 minute.
2 minutes
Do not burn the garlic—stir constantly for best aroma.
- 2
Pour in the vegetable stock and bring to a gentle boil.
3 minutes
Use unsalted stock to control sodium levels.
- 3
Add the soaked wolfberries and simmer for 2 minutes to release their sweetness.
2 minutes
Wolfberries add both nutrition and color to the soup.
- 4
Gently add the tofu cubes and simmer for another 3 minutes until heated through.
3 minutes
Handle tofu gently to avoid breaking it.
Why This Dish is Healthy
This soup is naturally low in calories and saturated fat, making it a perfect choice for weight watchers and anyone seeking a light yet satisfying meal. Using fresh ingredients and minimal oil, the dish offers filling fiber, heart-healthy plant protein, and a variety of essential vitamins and minerals. It’s suitable for vegetarians and can be easily adapted for vegan diets, making it inclusive for a wide range of healthy lifestyles.
Chinese Spinach Tofu Soup is a powerhouse of nutrients—rich in vitamins A and C, iron, folate, and calcium from the spinach, along with protein and essential amino acids from tofu. Wolfberries contribute antioxidants and vitamins, making this dish excellent for immune support. The soup is low in saturated fat, free from cholesterol, and provides a balanced mix of protein, fiber, and micronutrients, supporting overall wellness and digestive health.
Pro Tips
- 💡Tip 1: Always add spinach at the end to retain its vibrant green color and nutrients.
- 💡Tip 2: Use silken tofu for a delicate texture, or egg tofu for extra richness.
- 💡Tip 3: Soak wolfberries briefly in water before adding to the soup for a plumper, sweeter bite.
Storage & Serving
Store cooled soup in an airtight container in the refrigerator for up to 2 days. Reheat gently; avoid boiling to prevent spinach and tofu from breaking down.
Best served: Breakfast or Lunch
Nutrition Facts
| Nutrient | Per 100g |
|---|---|
| Energy | 110.0 kcal |
