Spinach Mushroom Soup
Lunch • Singapore
How to Make Spinach Mushroom Soup (Traditional & Healthy Version)
Spinach Mushroom Soup is a beloved comfort dish that has found its way into many Singaporean homes and kopitiam menus, especially with the city’s vibrant fusion food culture. While not a traditional Peranakan or Malay recipe, this light, nourishing soup embodies the global influences that define Singapore’s culinary landscape. Popular as a lunch option, especially among health-conscious office workers and families, it combines the earthiness of mushrooms with the subtle sweetness of local spinach, known as 'bayam' in Malay. The allure of Spinach Mushroom Soup lies in its simplicity and depth of flavor. Traditionally, it’s a clear broth that showcases the freshness of its ingredients, often with a hint of garlic and sometimes a dash of white pepper, reminiscent of the comforting soups served in neighborhood kopitiams. The addition of tofu or soft egg is common, making it a satisfying yet light meal, perfect for humid Singapore afternoons. This recipe respects local tastes while adopting a health-first approach, making it suitable for vegetarians and those watching their calorie intake.
Ingredients(for 1 medium bowl per person)
- 2 cups Fresh bayam (local spinach) (Washed and roughly chopped)
- 1 cup Shiitake mushrooms (Sliced, can substitute with button mushrooms)
- 1/2 block Soft tofu (Cubed (tau kwa for firmer texture))
- 2 cloves Garlic (Minced)
- 3 cups Low-sodium vegetable stock (Homemade or store-bought)
- 1 tbsp Light soy sauce (Use reduced salt if preferred)
- 1/4 tsp White pepper (To taste)
- 1 tsp Sesame oil (For finishing)
- 2 stalks Spring onions (Sliced, for garnish) - optional
- To taste Salt (Optional, depending on stock) - optional
Instructions
- 1
Heat a small amount of water or a few drops of sesame oil in a medium pot over medium heat. Add minced garlic and stir-fry until fragrant but not browned.
2 minutes
Avoid burning the garlic as it can turn bitter.
- 2
Add sliced shiitake mushrooms, stir, and cook until softened and fragrant.
3 minutes
Use fresh mushrooms for the best umami flavor.
- 3
Pour in low-sodium vegetable stock and bring to a gentle boil.
5 minutes
Homemade stock gives a cleaner, fresher taste.
- 4
Reduce heat to a simmer. Add the cubed tofu and let it cook gently so it remains tender.
3 minutes
Add tofu gently to avoid breaking the cubes.
Why This Dish is Healthy
This dish is a healthy choice because it's high in fiber, vitamins, and minerals while being low in fat and calories. The combination of spinach and mushrooms supports immune health, and tofu contributes protein without saturated fats. Using fresh ingredients and reducing added sodium ensures this soup aligns well with weight loss, diabetic, and heart-friendly diets. It’s a great option for anyone looking for a light yet satisfying lunch.
Spinach Mushroom Soup is low in calories and packed with nutrients. Spinach offers iron, vitamin K, vitamin A, and folate, while mushrooms provide antioxidants and B vitamins. Tofu adds plant-based protein and calcium, making this soup a balanced choice for vegetarians. The use of low-sodium stock and minimal oil keeps fat and salt content in check. This soup is also gluten-free and can be made vegan easily, making it accessible for many dietary needs.
Pro Tips
- 💡Tip 1: Use fresh bayam (local spinach) for authentic flavor and maximum nutrients.
- 💡Tip 2: Add mushrooms early to release their umami into the broth.
- 💡Tip 3: Garnish with spring onions just before serving for a burst of color and freshness.
Storage & Serving
Store leftover soup in an airtight container in the fridge for up to 2 days. Reheat gently on the stove; avoid boiling to keep spinach vibrant and tofu tender.
Best served: Breakfast or Lunch
Nutrition Facts
| Nutrient | Per 100g |
|---|---|
| Energy | 90.0 kcal |
