Foochow Tofu Soup

Being a Foochow, I am ashamed of myself as I speak very little of my mother’s tongue. But if you tell me “nehrekong”, I will be “hui ya ruah”. That’s all I know. *rofl*

Ok. Don’t learn that. Those are very bad! *wipe tears away*

I adhered foochow cooking from my Dad. Mind you, he is a very good cook. During Chinese New Year, he is the one storming up in the kitchen. When I was young, I used to be my Dad’s little kitchen slave helper. I can’t deny I’m a good observer. I observed him all the time especially the ingredients and substitution that he used. It benefits from there. Without A, you can go for B and came out with C 😉

One of the simplier dishes that most Foochow love is smashed tofu soup or tau-hu rong (tau-hu = tofu, rong = soup).


2 soup bowl of water
4 pieces of Tofu
3 cloves of garlic
Minced chicken/pork
Crab meat/tiny lala (optional)
Chicken granule/stock for seasoning
Tapioca flour
Chives & corriander leaves for garnishing
1 Egg


Heat oil and saute your garlic till brown. Measure 2 soup bowl of water into wok. Close wok with lid. At the meantime while waiting for the water to boil, smashed tofu using the back of a fork.

Depending on individual. I like mine smashed into very small pieces. If you prefer chunky or bite size tofu, work your way out then.

Washed your tiny lala using a sieves under running water. If you are using crab meat, break them into fine strand.

However, this two are optional ingredients. You may obsolete them if you want.

Marinate your minced chicken/pork with a dash of pepper and soy sauce. Add a tablespoon of tapioca floor to meat before cooking.

Your water should come to a boil by now. Dump in your smashed tofu, tiny lala/crab meat and marinated meat. Stir them so that the meat will break up into tiny pieces again. Cover wok with lid again and bring them to a boiled.

On the other hand, stir approximately 6 tablespoons of tapioca flour into 1/2 bowl of water. Once your soup came to a boil, thickens soup with tapioca mixture. Stop at the consistency that you want. Season with chicken stock/granule. Switch off fire and drizzle egg. Stir soup quickly.

Credit: Terrell Sanzone

Garnish with chives and corriander leaves before serving.

I cook this soup for my Hokkien in-law to try. The first thing that came out from my Sil’s mouth is, “What happen to the tofu? Why all smashed up?” They love it eventually but I never cook this soup for them again.

15 Hijackers »

  1. Kyels said,

    November 5, 2007 @ 5:38 pm

    I guess most Hokkiens prefer the tofu intact; like myself.


    But it sure is yummy though; from the photo of course.

  2. sila said,

    November 6, 2007 @ 12:34 am

    looks yummy – i will have to try this recipe 😀

  3. a-moms-diary said,

    November 6, 2007 @ 2:47 am

    one of my favourite soups. thanks for the recipe.

  4. selena said,

    November 6, 2007 @ 5:16 am

    aiyo… if they no like it, next time cook & eat it yourself lah 😀

    The Queen says:  Yalor, so I cook for my Hokkien hubby only lor. 

  5. twin said,

    November 6, 2007 @ 5:38 am

    your soup looks delicious!! yummy.

  6. BlurMommy said,

    November 6, 2007 @ 7:01 am

    Frankly I don’t remember they smashed the tofu!! 🙂 It’s been a long time since I last ate this. This looks good!! Got kong piang recipe???? 🙂

    The Queen says:  If don’t smash the tofu how is it going to be in small chunk leh?  Kong Piang recipe? OMG!  Don’t scare me leh. 

  7. athena said,

    November 6, 2007 @ 8:02 am

    hehhee….ok la..i try to cook this soup one dayla… 🙂

    oh gosh, am i turning foochow???? :p

    The Queen says:  Don’t have to turn foochow.  Just impressed your foochow hubby 😉

  8. Giddy Tiger said,

    November 6, 2007 @ 10:49 am

    Looks like sharks’fin soup. And it sounds easy enough to make to. Thanks for the recipe!

  9. cynthia said,

    November 6, 2007 @ 11:56 am

    this one also simple to make.
    apa ity TAPIOCA flour? i search all over..erm….
    i have all the ingredient..but the bloody flour! help!! show me the photo or packaging, pls…


    The Queen says:  Tapioca flour is tepung ubi.  You may subsitute them with Corn flour but once your soup cool down, they will turn watery.  However, by using tapioca flour, your broth stays starchy all the time. 

  10. Charmaine said,

    November 6, 2007 @ 2:06 pm

    When can I get to eat your special tofu soup?

  11. selena said,

    November 7, 2007 @ 5:06 am

    Cynthia & HRH the Queen – i believe tapioca is called arrowroot in some places like North America. hope this helps in your search for ingredients 🙂

  12. Annie Q said,

    November 7, 2007 @ 11:49 pm

    eeeee..i dont remember foo chow got this tofu soup ger?

  13. sakuralady said,

    November 8, 2007 @ 12:50 pm

    Attractive blog you have here.. ^.~
    Blogwalking from Pretty in the city.

  14. jam said,

    November 8, 2007 @ 3:38 pm

    I know you are a foochow from your surname. Anyway, I dun quite understand your nehrekong and huiyaruah. ??? And I believe it should be pronounced in tau hu tong, not rong. Hehe. You really have limited …

  15. emily ting said,

    November 12, 2007 @ 10:00 pm

    oh man……….

    i miss foo chow tofu soup.. T_T

RSS feed for comments on this post · TrackBack URI

Hijack Me