How to Make Spinach Soup Yong To Fo (Traditional & Healthy Version)
Spinach Soup Yong To Fo is a beloved vegetarian dish found in many Singaporean kopitiams and hawker centres. This wholesome recipe features a medley of fresh vegetables, silky tofu, and nutritious spinach, all gently simmered in a clear, light broth. It’s a fusion favourite, reflecting Singapore’s multicultural food scene and the creativity of local hawkers who adapt classic yong tau foo for health-conscious diners. The addition of spinach not only boosts the nutritional value but also brings vibrant colour and flavor to the soup, making it an appealing lunch option for vegetarians and anyone seeking a lighter meal. Singapore’s hawker culture is renowned for its diverse, affordable, and customizable meals. Yong To Fo, traditionally a Hakka dish, has been adopted and innovated in Singapore, with spinach soup versions gaining popularity for their heartiness and health benefits. The soup’s delicate taste and comforting warmth make it a go-to lunch for busy locals, students, and families alike. Whether enjoyed in a bustling kopitiam or prepared at home, Spinach Soup Yong To Fo embodies the spirit of Singaporean fusion cuisine, blending tradition with modern dietary needs.
Ingredients
- 2 cups Fresh spinach (Bayam)
- 1 block (200g) Silken tofu (Tauhu)
- 8 pieces Vegetarian yong tau foo pieces (Stuffed with mushroom, tofu, and vegetables)
- 4 cups Vegetable broth (Low sodium)
- 1 cup, sliced Shiitake mushrooms (Fresh or rehydrated)
- 1 medium, sliced Carrot
- 2 teaspoons Soy sauce (Light soy)
- 1 teaspoon Sesame oil
- 2 cloves, minced Garlic
- 2 stalks, chopped Spring onions (Daun bawang)
Step-by-step instructions
Step 1 · Wash and trim the spinach
Wash and trim the spinach. Slice silken tofu into cubes and set aside. Prepare yong tau foo pieces according to preference.
Step 2 · Heat sesame oil in a pot
Heat sesame oil in a pot. Add minced garlic and sauté until fragrant.
Step 3 · Add sliced carrots and mushrooms
Add sliced carrots and mushrooms, stir-frying for 2 minutes until slightly softened.
Step 4 · Pour in the vegetable broth and bring to a gentle boil
Pour in the vegetable broth and bring to a gentle boil. Add soy sauce for seasoning.
Step 5 · Lower the heat and add yong tau foo pieces and tofu cubes
Lower the heat and add yong tau foo pieces and tofu cubes. Simmer for 5 minutes until tofu is warmed and yong tau foo is tender.
Step 6 · Add spinach and spring onions
Add spinach and spring onions. Simmer for 2 minutes until spinach wilts but remains vibrant.
Step 7 · Taste and adjust seasoning if needed
Taste and adjust seasoning if needed. Serve hot in bowls, garnished with extra spring onions.
Why this recipe is healthy
This dish uses fresh, minimally processed ingredients and avoids deep-frying, making it lower in calories and saturated fat than many hawker options. The vegetarian base supports digestive health and offers balanced macronutrients. Spinach Soup Yong To Fo is a smart choice for anyone seeking a nourishing, filling lunch that fits into calorie-controlled and vegetarian diets.
A note on tradition
Yong To Fo is a staple of Singapore’s hawker scene, often enjoyed as a quick, customizable meal in kopitiams. The spinach soup variant reflects Singaporean fusion culture, adapting traditional yong tau foo for vegetarian and health-conscious diners. It’s commonly eaten for lunch by office workers, students, and families, valued for its comfort and nutrition. The dish highlights Singapore’s openness to culinary innovation within its multicultural society.