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Egg Tofu Soup
Makan Tengah Hari • Malaysia
How to Make Egg Tofu Soup (Traditional & Healthy Version)
Egg Tofu Soup, or Sup Tauhu Telur, is a beloved comfort dish found in Malaysian homes and restaurants, celebrated for its silky texture and light yet satisfying taste. This soup reflects Malaysia’s multicultural tapestry, commonly enjoyed by Chinese, Malay, and even Peranakan families, especially during lunch when a warm, nutritious meal is sought after. The use of egg tofu—tauhu telur—adds a uniquely smooth and rich element, while local ingredients such as daun bawang (spring onion), bawang putih (garlic), and fragrant daun ketumbar (coriander leaves) impart authentic Malaysian flavors. Malaysian Egg Tofu Soup is versatile, easily adapted for vegetarians, and often enhanced with locally grown vegetables like carrot and shiitake mushrooms. The broth’s subtle umami is boosted with a dash of light soy sauce and a hint of white pepper, making it both wholesome and aromatic. This dish is a great choice for those mindful of calories, as it is naturally low in fat yet high in flavor. Whether served as a starter or a main lunch dish with steamed rice, Egg Tofu Soup is a nutritious, light, and comforting option that fits perfectly into a balanced Malaysian diet.
Bahan-bahan(untuk 1 large bowl (approx. 350ml))
- 200g Egg tofu (tauhu telur) (Cut into 1cm thick rounds)
- 1 small Carrot (Sliced thinly)
- 3 pieces Shiitake mushrooms (Soaked, sliced)
- 2 stalks Daun bawang (spring onion) (Chopped)
- 2 tbsp Daun ketumbar (coriander leaves) (Chopped)
- 2 cloves Bawang putih (garlic) (Minced)
- 700ml Vegetable stock (Low sodium preferred)
- 1/4 tsp White pepper
- 1 tsp Light soy sauce
- 1 tsp Cooking oil (Can use canola or sunflower)
- To taste Salt - pilihan
Arahan
- 1
Slice the egg tofu into 1cm rounds. Pat dry with a paper towel to remove excess moisture.
2 minutes
Patting dry prevents splattering during frying.
- 2
Heat 1 tsp oil in a non-stick pan over medium heat. Lightly pan-fry the tofu rounds until golden on both sides (about 1-2 minutes per side). Remove and set aside.
5 minutes
Do not overcrowd the pan to ensure even browning.
- 3
In a soup pot, sauté minced garlic over medium heat until fragrant.
2 minutes
Stir constantly to avoid burning the garlic.
- 4
Add sliced carrots and shiitake mushrooms. Stir-fry for 2-3 minutes until slightly softened.
3 minutes
Add a splash of stock if vegetables stick to the pan.
Kenapa hidangan ini sihat
This Malaysian Egg Tofu Soup is healthy due to its low calorie and low fat content, making it ideal for calorie-conscious individuals. The use of fresh vegetables adds fiber and essential micronutrients, while egg tofu provides high-quality protein. Minimal oil is used, and the absence of deep-frying or heavy seasonings ensures a clean, light taste without excess calories.
Egg Tofu Soup is a nutrient-dense choice, offering a good balance of protein from egg tofu, fiber and vitamins from carrots and mushrooms, and antioxidants from coriander. The soup is low in saturated fat and calories, especially when using minimal oil and low-sodium vegetable stock. It is also rich in vitamin A, potassium, and contains beneficial plant compounds. This dish is suitable for vegetarians and can be adapted for other diets easily.
Petua
- 💡Use fresh egg tofu for the best creamy texture.
- 💡Add a few slices of ginger for extra warmth and aroma.
- 💡Garnish with fried shallots for extra crunch and flavor.
Penyimpanan & hidangan
Store leftover soup in an airtight container in the refrigerator for up to 2 days. Reheat gently to avoid breaking the tofu. Do not freeze as the tofu texture may change.
Paling sesuai dihidang: Breakfast or Lunch
Fakta Nutrisi
| Nutrien | Per 100g |
|---|---|
| Tenaga | 170.0 kcal |
