Soft tofu and pechay soup

Prep Time 5 minutes
Cook Time 12 minutes
Total Time 17 minutes
Servings 2 to 3
Author Connie Veneracion



  • Heat the broth. Season with soy sauce and salt.
  • When the broth simmers, drop in the tofu and fried shallots, if using.
  • Simmer for about five minutes. Taste the broth and adjust the seasonings as the tofu is like a sponge that soaks up salt.
  • Drop in the pechay leaves, pushing them into the broth.
  • Turn off the heat, cover and leave for another five minutes to allow the pechay leaves to cook in the residual heat.