Yong Tao Fu Soup
Hawker • Singapore
How to Make Yong Tao Fu Soup (Traditional & Healthy Version)
Yong Tao Fu Soup is a beloved staple of Singapore's vibrant hawker and kopitiam culture, known for its nourishing broth and customizable ingredients. Originating from the Hakka community, this dish has evolved to embrace the multicultural tapestry of Singapore, seamlessly blending tofu, vegetables, and light soup with local flavors. At any bustling hawker centre, you'll find locals selecting their favorite stuffed tofu, mushrooms, and greens, then watching as the stallholder simmers everything to perfection. What sets Singaporean Yong Tao Fu Soup apart is its fusion influence—fresh vegetables like kang kong, bittergourd, and soft tofu pockets are paired with a clear, umami-rich broth, making it both hearty and light. It's a comforting, healthy lunch choice that reflects the city’s focus on balance, freshness, and communal dining. With its gentle flavors and nourishing profile, Yong Tao Fu Soup is not just a meal but an experience woven into daily Singaporean life, perfect for anyone seeking a light yet satisfying dish.
Ingredients(for 1 large bowl (includes 4-5 pieces of stuffed tofu/vegetables per person, with soup))
- 200g Silken tofu (tau huay)
- 200g Firm tofu (tau kwa)
- 1 small Bittergourd (sliced into rings)
- 1 medium Eggplant (cut into thick slices)
- 4 pieces Shiitake mushrooms (fresh, stems removed)
- 1 cup Kang kong (water spinach) (washed and cut)
- 4 pieces Bean curd skin (fresh or rehydrated)
- 1 litre Vegetarian stock (homemade or low-sodium)
- 1 tablespoon Soy sauce (use reduced sodium)
- 1/2 teaspoon White pepper (to taste)
- 2 cloves Garlic (minced)
- 2 stalks Spring onion (sliced, for garnish) - optional
Instructions
- 1
Prepare all vegetables: slice bittergourd and eggplant into thick rings, clean shiitake mushrooms and remove stems, cut tofu into squares, and wash kang kong.
5 minutes
Soak bittergourd rings in salted water for 10 minutes to reduce bitterness.
- 2
Stuff tofu pieces, bittergourd, and eggplant slices with a little extra firm tofu or mashed tofu for added texture (optional for vegetarian version).
5 minutes
Use a small spoon to gently fill the centres; press lightly so the stuffing holds during cooking.
- 3
Bring vegetarian stock to a gentle boil in a large pot. Add minced garlic and soy sauce. Simmer for 5 minutes to develop flavor.
5 minutes
Use homemade vegetable stock for maximum depth and less sodium.
- 4
Add stuffed tofu, eggplant, bittergourd, mushrooms, and bean curd skin to the simmering broth. Cook gently for 8-10 minutes until vegetables are just tender and flavors meld.
10 minutes
Do not overboil to keep tofu and vegetables from breaking apart.
Why This Dish is Healthy
Yong Tao Fu Soup is a healthy meal because it’s low in fat, high in fiber, and rich in plant-based proteins, making it ideal for a balanced diet. The abundance of vegetables promotes satiety and provides essential micronutrients, while the use of a clear, low-sodium broth keeps the dish light and hydrating. By steering clear of deep-fried components, this version is perfect for calorie-conscious eaters and supports clean eating goals.
This vegetarian Yong Tao Fu Soup is a nutritional powerhouse, packed with plant-based protein from tofu and bean curd skin, plus dietary fiber and vitamins from a variety of vegetables. Tofu is a great source of calcium and iron, while mushrooms offer B vitamins and antioxidants. The clear broth is low in calories and saturated fat, making this dish suitable for weight management and heart health. Kang kong adds vitamin A and C, and the overall dish is light on oils and free from cholesterol.
Pro Tips
- 💡Tip 1: Use a variety of mushrooms for extra flavor and nutrients.
- 💡Tip 2: Always add leafy greens last to prevent overcooking.
- 💡Tip 3: Prepare your own vegetable stock for better control over sodium and taste.
Storage & Serving
Store leftover soup and ingredients separately in airtight containers in the fridge for up to 2 days. Reheat gently over the stove; avoid boiling the soup to preserve tofu texture.
Best served: Breakfast or Lunch
Nutrition Facts
| Nutrient | Per 100g |
|---|---|
| Energy | 260.0 kcal |
