Vegetarian Tofu Egg Soup
Makan Tengah Hari • Malaysia
How to Make Vegetarian Tofu Egg Soup (Traditional & Healthy Version)
Vegetarian Tofu Egg Soup is a beloved Malaysian lunch dish that perfectly blends the country’s multicultural heritage with modern health-conscious sensibilities. Often served in homes and kopitiams, this clear soup features soft tofu and silky eggs, enhanced with local ingredients like daun bawang (spring onions) and daun sup (celery leaves), and gently flavored with ginger and lemongrass. Its light, comforting broth makes it a favorite for those seeking a wholesome and satisfying meal without heaviness. Malaysians adore this soup for its versatility and simplicity, making it a staple for both vegetarian households and those looking for a meatless day. The use of tofu offers a plant-based protein source, while the eggs provide extra richness and body. The soup reflects Malaysia’s resourcefulness, using everyday ingredients found in pasar tani (local markets) and enhancing them with aromatic herbs. This dish is a testament to how Malaysian cuisine transforms humble ingredients into flavorful, nourishing meals, perfect for busy weekdays or a soothing lunch after festive gatherings.
Bahan-bahan(untuk 1 medium bowl)
- 200g Soft tofu (Tauhu lembut)
- 2 Eggs (Grade A)
- 1 small Carrot (Julienned)
- 4 pieces Shiitake mushrooms (Sliced, can use local cendawan)
- 3 slices Ginger (Halia)
- 1 stalk Lemongrass (Serai, bruised)
- 2 stalks Spring onion (Daun bawang, chopped)
- 2 tbsp Celery leaves (Daun sup, chopped)
- 750ml Vegetable stock (Preferably homemade, low-sodium)
- 1/4 tsp White pepper (Lada sulah)
- 1 tbsp Light soy sauce (Kicap cair)
- To taste Salt
Arahan
- 1
Prepare all ingredients by slicing mushrooms, julienning the carrot, bruising the lemongrass, and cutting tofu into cubes.
5 minutes
Use a sharp knife for even tofu cubes to prevent crumbling.
- 2
In a medium pot, bring the vegetable stock to a gentle boil. Add ginger slices and bruised lemongrass.
3 minutes
Simmering lemongrass and ginger first enhances the soup’s aroma.
- 3
Add carrot and mushrooms to the pot. Simmer until just tender.
5 minutes
Do not overcook the vegetables to retain vitamins and crunch.
- 4
Gently add tofu cubes and season with light soy sauce, white pepper, and salt. Lower the heat to a gentle simmer.
3 minutes
Slide the tofu in gently to avoid breaking.
Kenapa hidangan ini sihat
This dish is a healthy choice because it uses fresh, whole ingredients, minimal oil, and no deep frying. The broth is light but filling, supporting hydration and digestion. It’s low in saturated fat and calories, making it suitable for weight management and heart health, while still being hearty enough to satisfy hunger. Ideal for those watching their diet without compromising on taste.
This Vegetarian Tofu Egg Soup is rich in plant-based protein from tofu and eggs, making it a balanced, nutrient-dense meal. It is low in fat and provides complex carbohydrates from vegetables, while being high in vitamins A and C from carrots and minerals like calcium and iron. The use of ginger and lemongrass not only adds flavor but also brings natural antioxidants and anti-inflammatory benefits.
Petua
- 💡Use fresh tauhu lembut for the best silky texture.
- 💡Remove lemongrass and ginger before serving to avoid overpowering the soup.
- 💡Beat eggs thoroughly and pour slowly for smooth egg ribbons.
Penyimpanan & hidangan
Store leftover soup in an airtight container in the fridge for up to 2 days. Reheat gently to avoid overcooking the tofu and eggs. Best enjoyed fresh for optimal texture.
Paling sesuai dihidang: Breakfast or Lunch
Fakta Nutrisi
| Nutrien | Per 100g |
|---|---|
| Tenaga | 160.0 kcal |
