Sup Tahu dan Daun Bawang (Tofu & Spring Onion Soup)

🛒 Ingredients

• #Main Ingredients
• 300 g soft or silken tofu — cut into cubes
• 4–5 stalks spring onions — white and green parts separated, thinly sliced
• 2 cloves garlic — minced
• 1 cm fresh ginger — thinly sliced or grated
• 700 ml water or vegetable stock
• 1 tsp neutral cooking oil
• #Seasoning
• 1 tbsp light soy sauce or tamari
• ½ tsp sea salt — adjust to taste
• ½ tsp coconut sugar or cane sugar — to balance flavour
• ¼ tsp ground white pepper
• 1 tsp toasted sesame oil — optional, for extra aroma

👩‍🍳 Instructions

1. 1

   Prep ingredients: Cut tofu gently into even cubes. Slice spring onions, keeping white and green parts separate. Mince garlic and slice ginger thinly.

2. 2

   Sauté aromatics: Heat oil in a pot over medium heat. Add garlic, ginger, and the white parts of spring onion. Sauté gently for 1 minute until fragrant — do not let them burn.

3. 3

   Simmer broth: Pour in water or vegetable stock. Bring to a gentle boil, then lower heat and simmer 2–3 minutes to let the flavours infuse.

4. 4

   Cook tofu: Carefully add tofu cubes. Simmer gently over low heat for 3–4 minutes — do not boil vigorously or tofu may break apart.

5. 5

   Season: Add soy sauce, salt, sugar, and white pepper. Stir gently and taste — adjust salt or sweetness to your liking.

6. 6

   Finish & serve: Turn off the heat. Sprinkle the green parts of spring onion on top, and drizzle with a little sesame oil if using. Let rest 1 minute, then serve warm!