Spinach Tofu Soup
Hawker • Singapore
About Spinach Tofu Soup
Spinach Tofu Soup is a classic staple at many mixed rice stalls and vegetarian hawker centres across Singapore, especially popular with those seeking lighter lunch options. This clear soup features generous cubes of soft silken tofu and vibrant spinach leaves, sometimes accompanied by wolfberries or mushroom slices for extra depth. The broth is usually subtly seasoned with soy sauce, white pepper, and sometimes a splash of sesame oil, keeping flavours gentle but comforting. Served piping hot, it's typically ladled into bowls as a side or main, often paired with steamed rice or bee hoon. From a nutritional standpoint, Spinach Tofu Soup is one of the lighter offerings you’ll find, clocking in at around 120 kcal per 100g—a modest number compared to heavier hawker classics. It’s vegan, halal-safe, and almost always oil-light, making it suitable for most diets. However, soup portions can vary: ordering a large bowl or pairing it with rice can double your calorie intake, so those watching energy should consider a small or side portion. For extra protein, some stalls offer brown rice or add extra tofu. The soup is best enjoyed fresh, as it can become bland if left sitting too long.
How to Make Spinach Tofu Soup (Traditional & Healthy Version)
Spinach Tofu Soup is a beloved dish found in many Singapore kopitiams and casual hawker stalls, celebrated for its nourishing qualities and comforting taste. This vegetarian soup highlights the harmonious blend of soft tofu (tau kwa), fresh local spinach (bayam), and a clear, aromatic broth. Rooted in Singapore’s multicultural food scene, Spinach Tofu Soup exemplifies the city-state’s knack for fusion—marrying Chinese, Malay, and Indian influences in a single bowl. Enjoyed especially during lunch hours, this soup is a staple for health-conscious Singaporeans seeking a light yet satisfying meal. Its gentle flavors make it suitable for all ages, while the use of everyday ingredients reflects the humble yet inventive nature of local cooking. It’s common to find this dish paired with brown rice or served alone as a nourishing, low-calorie option at both modern cafes and traditional hawker centres. Spinach Tofu Soup is not only a nutritious choice but also a taste of Singapore’s culinary heritage. It’s a reflection of the city’s vibrant hawker culture, where simple, wholesome meals are crafted with care and shared among all communities.
Ingredients(for 1 large bowl (approx. 350 ml) per serving)
- 3 cups Fresh spinach (bayam) (Washed and roughly chopped)
- 200g Soft tofu (tau kwa) (Cut into 2cm cubes)
- 4 cups Low-sodium vegetable stock (Homemade or store-bought)
- 2 cloves Garlic (Minced)
- 1-inch knob Ginger (Sliced thinly)
- 1 small Carrot (Julienned)
- 1/4 tsp White pepper
- 1 tbsp Light soy sauce
- 1 tsp Sesame oil - optional
- 2 stalks Spring onions (Sliced for garnish) - optional
Instructions
- 1
Heat 1 tsp sesame oil in a soup pot over medium heat. Add minced garlic and sliced ginger, sauté until aromatic (about 2 minutes).
2 minutes
Do not burn garlic—stir constantly for best aroma.
- 2
Pour in the low-sodium vegetable stock. Bring to a gentle boil.
3 minutes
Use homemade stock for deeper flavor.
- 3
Add julienned carrots to the broth and simmer for 5 minutes until slightly tender.
5 minutes
Slice carrots thinly for quick cooking.
- 4
Gently add soft tofu cubes to the pot. Simmer for another 3-4 minutes without stirring too much to keep tofu intact.
4 minutes
Use a ladle to lower tofu into soup to prevent breaking.
Why This Dish is Healthy
Spinach Tofu Soup is a healthy choice for Singaporeans seeking a light, nutrient-dense meal. The use of fresh vegetables, tofu, and a clear vegetable broth keeps the calorie count low while delivering essential micronutrients. It’s free from deep-frying and heavy sauces, making it ideal for weight management and suitable for most dietary preferences. The soup’s high water content also aids hydration and digestion.
This Spinach Tofu Soup is packed with vitamins A, C, and K from fresh spinach, and provides a good source of plant-based protein and calcium from soft tofu. Carrots add beta-carotene and fiber, making the soup both filling and nutritious. The clear broth is low in fat and calories, making it a suitable choice for those mindful of their intake. With minimal oil and sodium, this soup supports heart health, immune function, and overall wellness.
Pro Tips
- 💡Tip 1: Use soft or silken tofu for smooth texture, but handle gently to prevent breaking.
- 💡Tip 2: Add spinach only at the end to preserve its vibrant color and nutrition.
- 💡Tip 3: For extra umami, add a dash of white pepper or a few drops of sesame oil just before serving.
Storage & Serving
Store leftover soup in an airtight container in the refrigerator for up to 2 days. Reheat gently over low heat, and add fresh spinach before serving to retain color and nutrients.
Best served: Breakfast or Lunch
Nutrition Facts
| Nutrient | Per 100g |
|---|---|
| Energy | 120.0 kcal |
Cultural Notes
Spinach Tofu Soup is a common feature at vegetarian stalls and economic rice chains, valued for its lightness and versatility in local lunch sets. It appeals especially to Singaporeans looking for a quick, nutritious soup that pairs well with rice.
