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.
Ingredients
- 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
Step-by-step instructions
Step 1 · Slice the egg tofu into 1cm rounds
Slice the egg tofu into 1cm rounds. Pat dry with a paper towel to remove excess moisture.
Step 2 · Heat 1 tsp oil in a non-stick pan over medium heat
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.
Step 3 · In a soup pot
In a soup pot, sauté minced garlic over medium heat until fragrant.
Step 4 · Add sliced carrots and shiitake mushrooms
Add sliced carrots and shiitake mushrooms. Stir-fry for 2-3 minutes until slightly softened.
Step 5 · Pour in the vegetable stock and bring to a boil
Pour in the vegetable stock and bring to a boil. Lower to a gentle simmer.
Step 6 · Season with light soy sauce
Season with light soy sauce, white pepper, and salt to taste. Simmer for 8-10 minutes until vegetables are tender.
Step 7 · Gently add the pan-fried egg tofu to the soup and simmer for anothe...
Gently add the pan-fried egg tofu to the soup and simmer for another 2 minutes.
Step 8 · Turn off heat
Turn off heat. Garnish with chopped daun bawang and daun ketumbar before serving.
Why this recipe is healthy
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.
A note on tradition
Egg Tofu Soup is a staple in Malaysian Chinese and fusion home kitchens, often served during family meals and gatherings. Its simple, clear broth and nutritious ingredients make it a popular choice for those seeking comfort and wellness, especially during recovery or festive reunions. The dish beautifully showcases Malaysia’s appreciation for light, healthy, and flavorful soupy meals.