Yong Tau Foo Soup

0/4

Work top to bottom — prep ahead while timers run

Gather everything first, then follow the steps

Protein· 3

  • 100 g firm tofu (cubed)100g
  • 25 g tofu puffs (halved)25g
  • 40 g fish balls40g

Vegetables· 4

  • 40 g bean sprouts40g
  • 40 g choy sum (cut into lengths)40g
  • 10 g spring onion (chopped)10g
  • 6 g garlic (lightly crushed)6g

Spices· 2

  • 4 g chicken stock cube (about ½ cube)(staple)4g
  • salt to taste (adjust after tasting)(staple)2g
  1. 1 min · hands-free

    Blanch the tofu puffs in boiling water for 30 sec and squeeze them dry. Bring about 500 ml water to a boil in a pot, add the crushed garlic and half a stock cube, then lower to a gentle simmer.

    Why? Tofu puffs are pre-fried, so a quick blanch draws out the excess oil and keeps a slick from floating on the broth — this one step trims a good deal of fat and is the secret to a clear soup.
    00:30

    Next up:Once the broth simmers, add the tofu cubes, tofu puffs and fish balls first and cook over medium-low for about 5 min so they soak up the broth.

  2. 5 min · hands-free

    Once the broth simmers, add the tofu cubes, tofu puffs and fish balls first and cook over medium-low for about 5 min so they soak up the broth.

    Why? The original deep-fries the pieces and dips them in sweet sauce, loading on oil and sugar. Here everything simmers in clear broth so the tofu and puffs soak it up like sponges — the savour lives in the soup, not in oil.

    Tip: Slide the tofu in gently and don't stir hard, or the cubes break apart.

    05:00

    Next up:Next add the bean sprouts and choy sum and cook about 1½ min more, until the choy sum is bright green and the sprouts are just softened.

  3. 2 min · hands-free

    Next add the bean sprouts and choy sum and cook about 1½ min more, until the choy sum is bright green and the sprouts are just softened.

    Why? Adding the greens and sprouts last and briefly keeps them crunchy and preserves their vitamins — they bulk the bowl up and brighten it for almost no extra calories.
    01:30

    Next up:Taste and add a little salt if needed, ladle into a bowl and scatter over the chopped spring onion. For heat, serve a small dish of chili in light soy or sambal on the side.

  4. Taste and add a little salt if needed, ladle into a bowl and scatter over the chopped spring onion. For heat, serve a small dish of chili in light soy or sambal on the side.

    Why? Fish balls and the stock cube already carry salt, so tasting before seasoning keeps the sodium in check; serving the chili on the side lets you dip to taste instead of loading the whole pot.

    Tip: For a more filling bowl, add a small handful of blanched yellow noodles or vermicelli underneath — still light and clean.