Japanese Tofu Egg Soup
Makan Tengah Hari • Malaysia
How to Make Japanese Tofu Egg Soup (Traditional & Healthy Version)
Japanese Tofu Egg Soup is a light, comforting dish that has become a beloved staple in many Malaysian households, especially among those seeking a nutritious vegetarian lunch. Though inspired by Japanese culinary techniques, Malaysians have lovingly adopted this soup, infusing it with local flavors such as daun bawang (spring onions) and hints of pandan for an aromatic touch. The result is a multicultural dish that beautifully represents Malaysia’s unique blend of cuisines. This soup is known for its delicate, silky texture thanks to the Japanese tofu (or 'tofu telur' in Malay), and the richness from gently swirled eggs. The broth is clear yet flavorful, often enhanced with local ingredients like shiitake mushrooms and carrots for natural sweetness and umami. Japanese Tofu Egg Soup is especially popular during festive gatherings or as a wholesome weekday lunch, favored for its simplicity, health benefits, and the way it warms the soul. It’s an excellent choice for anyone tracking calories or seeking a nourishing, protein-rich vegetarian meal.
Bahan-bahan(untuk 1 large soup bowl)
- 1 tube (about 150g) Japanese tofu (tofu telur) (Soft, silken tofu in a tube)
- 2 large Eggs (Free-range if possible)
- 1 small Carrot (Julienned)
- 3 pieces Shiitake mushrooms (Soaked and sliced)
- 2 stalks Daun bawang (spring onion) (Chopped)
- 2 cloves Garlic (Minced)
- 3 cups Low-sodium vegetable stock (Homemade or store-bought)
- 1 small knot Pandan leaf (Tied in a knot for aroma) - pilihan
- 1 tablespoon Light soy sauce (Reduced sodium)
- 1/4 teaspoon White pepper (To taste)
- 1/2 teaspoon Sesame oil (For finishing) - pilihan
Arahan
- 1
Prepare all your ingredients: slice the tofu into thick rounds, julienne the carrot, soak and slice the shiitake mushrooms, mince the garlic, and chop the daun bawang. Crack eggs into a bowl and lightly beat.
5 minutes
Use a sharp knife for the tofu to prevent breaking.
- 2
In a medium pot over medium heat, add a splash of water or a few drops of oil. Sauté the minced garlic until fragrant, about 1 minute.
2 minutes
Don’t let the garlic burn; keep stirring.
- 3
Pour in the low-sodium vegetable stock and bring to a gentle boil. Add the pandan leaf (if using) for extra aroma.
3 minutes
Skim off any foam for a clearer soup.
- 4
Add the carrots and shiitake mushrooms. Simmer for 5 minutes until the vegetables are tender.
5 minutes
Slice vegetables evenly for even cooking.
Kenapa hidangan ini sihat
This Japanese Tofu Egg Soup is a healthy choice due to its use of plant-based protein, minimal oil, and plenty of vegetables. It’s low in calories yet filling, ideal for weight management and boosting daily nutrient intake. The gentle cooking method preserves vitamins and minerals, while the use of local ingredients like pandan and daun bawang enhances both nutrition and flavor without extra calories.
Japanese Tofu Egg Soup is packed with quality protein from eggs and tofu, making it a muscle-friendly vegetarian option. The inclusion of carrots and shiitake mushrooms provides dietary fiber, beta-carotene, and antioxidants. Using low-sodium vegetable stock keeps the dish heart-healthy and suitable for those watching their sodium intake. The pandan leaf adds aroma without calories, and the overall recipe is low in saturated fat, making it light yet deeply nourishing.
Petua
- 💡Tip 1: Slice tofu with a wet knife to prevent sticking.
- 💡Tip 2: For clear soup, skim off surface foam as it simmers.
- 💡Tip 3: Add vegetables like baby corn or bok choy for variety.
Penyimpanan & hidangan
Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stove, adding a splash of water if needed. Avoid boiling to keep the tofu and egg tender.
Paling sesuai dihidang: Breakfast or Lunch
Fakta Nutrisi
| Nutrien | Per 100g |
|---|---|
| Tenaga | 150.0 kcal |
