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
- 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)
- 1 tsp Cooking oil (for sautéing)
- to taste Salt (optional, add minimally)
Step-by-step instructions
Step 1 · Heat 1 tsp of cooking oil in a medium pot over medium heat
Heat 1 tsp of cooking oil in a medium pot over medium heat. Add minced garlic and sauté until fragrant, about 1 minute.
Step 2 · Pour in the vegetable stock and bring to a gentle boil
Pour in the vegetable stock and bring to a gentle boil.
Step 3 · Add the soaked wolfberries and simmer for 2 minutes to release thei...
Add the soaked wolfberries and simmer for 2 minutes to release their sweetness.
Step 4 · Gently add the tofu cubes and simmer for another 3 minutes until he...
Gently add the tofu cubes and simmer for another 3 minutes until heated through.
Step 5 · Add the Chinese spinach and cook for 2-3 minutes
Add the Chinese spinach and cook for 2-3 minutes, just until the leaves wilt and stems turn bright green.
Step 6 · Season with light soy sauce
Season with light soy sauce, white pepper, and salt to taste. Stir gently.
Step 7 · Turn off the heat
Turn off the heat. Drizzle with sesame oil if desired and serve hot.
Why this recipe 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.
A note on tradition
Chinese Spinach Tofu Soup is commonly enjoyed in Singapore’s heartland kopitiams and hawker centres, popular among Chinese families for its nourishing qualities and gentle flavors. It is often served as a lunchtime staple or a side at mixed rice stalls, reflecting Singapore’s emphasis on balanced, homely meals. The inclusion of wolfberries and tofu shows the fusion of traditional Chinese health beliefs with local tastes, making it a well-loved dish for all ages.