How to Make Vegetable Spinach Soup (Traditional & Healthy Version)
Vegetable Spinach Soup is a beloved staple in many Singaporean homes and kopitiams, reflecting the city’s vibrant multicultural palette and fusion culinary scene. With its roots in both traditional Chinese soups and local vegetarian fare, this dish is a light yet comforting choice, especially popular during lunch hours. Singaporeans often enjoy a hot bowl of this nourishing soup alongside rice or as a wholesome standalone meal, appreciating its delicate flavors and vibrant green hues. This Vegetable Spinach Soup harmoniously blends fresh local spinach (also known as bayam) with a medley of market-fresh vegetables. It’s simmered in a clear, aromatic broth that highlights natural sweetness without overpowering the palate. The soup’s gentle flavors are a testament to the health-conscious trends emerging from Singapore’s hawker culture, where nutritious, plant-based options are increasingly sought after. Whether enjoyed at a bustling hawker centre or made at home, this soup offers a comforting taste of Singapore’s diverse food heritage in every spoonful.
Ingredients
- 3 cups Fresh spinach (bayam) (roughly chopped)
- 1 small Carrot (peeled & sliced thinly)
- 1/2 block (100g) Firm tofu (cubed)
- 3 Shiitake mushrooms (fresh, sliced)
- 2 cloves Garlic (minced)
- 1/2 medium Yellow onion (finely chopped)
- 4 cups Low-sodium vegetable stock
- 1 tbsp Light soy sauce (use reduced sodium for healthier option)
- 1/4 tsp White pepper
- 1/2 tsp Sesame oil (for garnish)
- 1 stalk Spring onion (sliced thin for garnish)
Step-by-step instructions
Step 1 · Prepare all vegetables by washing
Prepare all vegetables by washing, peeling, and slicing as required. Cube the tofu and set aside.
Step 2 · Heat a non-stick pot over medium heat
Heat a non-stick pot over medium heat. Add a dash of water or minimal oil, then sauté onion and garlic until fragrant and translucent.
Step 3 · Add sliced carrots and mushrooms
Add sliced carrots and mushrooms. Stir-fry for 2 minutes to bring out their natural sweetness.
Step 4 · Pour in the vegetable stock and bring to a gentle boil
Pour in the vegetable stock and bring to a gentle boil. Lower heat and simmer for 7 minutes until vegetables are tender.
Step 5 · Gently add the cubed tofu and spinach
Gently add the cubed tofu and spinach. Simmer for another 3-4 minutes until spinach is just wilted and tofu is heated through.
Step 6 · Season with soy sauce and white pepper
Season with soy sauce and white pepper. Taste and adjust seasoning if necessary.
Step 7 · Ladle soup into bowls
Ladle soup into bowls. Garnish with a drizzle of sesame oil and a sprinkle of spring onion if desired. Serve hot.
Why this recipe is healthy
This dish is a healthy choice because it uses fresh, minimally processed ingredients and relies on natural flavors from vegetables and herbs. By avoiding deep-frying and using low-sodium broth and soy sauce, it supports heart health and weight management. It’s an excellent way to increase vegetable intake, essential for a balanced diet and overall wellness.
A note on tradition
Vegetable Spinach Soup is often enjoyed in Singapore’s kopitiams and hawker centres, especially by those seeking lighter, plant-based meals. Its simple, home-cooked flavors are reminiscent of family dinners and communal gatherings. The dish embodies Singapore’s ability to blend traditional influences with modern health trends, making it a popular lunch option for busy professionals and health-conscious diners alike.