Yong Tau Foo Soup Recipe in Singapore (Delicious AND Healthy Dietitian-Approved!) 

Yong Tau Foo Soup is easy to make at home, and tastes great when freshly fried. If you prefer it steamed for a lower calories dish, that is fine too. As this is a healthy dietitian-approved recipe, there’s less ikan bilis in this recipe than the traditional one, as the salted fish is not the best for our health, but still enough to have its distinctive flavour come through.
You can enjoy the soybeans and small amount of ikan bilis in the yong tau foo soup (no need to strain) for the calcium.
Yong Tau Foo Soup Recipe
Ingredients :
Filling :
250g minced pork
250g fish paste (store-bought is fine)
2 tsp fish sauce
2 stalks of coriander (chopped finely)
1 tbsp ikan bilis (chopped finely)
¾ tbsp cornstarch
1 tsp sugar
Dash of white pepper
Soup :
50g ikan bilis (~3/4 cup)
½ cup dried soybeans
3 cups of reduced salt chicken stock
3 cups of water
½ tsp sugar
1 thick slice of ginger
Dash of white pepper
Vegetables :
1 eggplant (stem removed, sliced at an angle into 1.5cm)
1 block of firm tofu (~400g)
4 tofu puffs
1 large bitter gourd (stems of both ends removed, seeds discarded, sliced into 2.5cm discs)
6 large shiitake mushrooms (stems removed)
10 ladies’ fingers (cut in half lengthwise)
3 large red chillies (cut in half lengthwise, seeds removed)
1 tbsp peanut oil to pan-fry
1 stalk spring onion (chopped, for garnishing)
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