SPINACH & FISH TOFU SOUP (SUP BAYAM TOFU IKAN) | Su's Cookbook

tofu

🥗Healthier: tempeh

💰Cheaper: cottage cheese

Tempeh provides a similar texture with added protein.

fish

🥗Healthier: chicken

💰Cheaper: canned tuna

Canned tuna is a cost-effective alternative with good flavor.

chicken broth

🥗Healthier: vegetable broth

💰Cheaper: water with bouillon cubes

Bouillon cubes offer a budget-friendly broth option.

sesame oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Canola oil is a more affordable option with a neutral flavor.

Separate the stems from the spinach.

Add about 1.5 liters of water to a pot and bring to a boil.

Add a little oil to a pan and fry the sliced garlic until browned, reserving some for later.

Add the spinach stems to the pan.

Add one anchovy stock cube to the boiling water.

Cover the pot and allow it to boil.

Add fish paste to the pot, using a spoon to scoop it in.

Add soft tofu, egg tofu, and pressed tofu to the pot.

Add fish dumplings to the pot one at a time.

Add the reserved garlic to the pot.

Add braised peanuts to the pot (optional).

Season with white pepper powder and sesame oil.

Add goji berries to the pot.

Check for seasoning and adjust as needed.

Reduce the flame and allow to boil slowly for a few more minutes before turning off the heat.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens