Ingredients with Measurements:
- 1 medium-sized oyong (Chinese okra), sliced
- 200 grams of firm tofu, cubed
- 1 onion, chopped
- 3 cloves of garlic, minced
- 2 cups of chicken or vegetable broth
- 1 cup of water
- 1 tablespoon of vegetable oil
- Salt and pepper to taste
- 1 tablespoon of soy sauce
- 1 tablespoon of fish sauce
- 1 tablespoon of cornstarch
- 2 tablespoons of water
- 1 egg, beaten
- 1 green onion, chopped
Special equipment needed: None
Step-by-step instructions:
1. Heat the vegetable oil in a pot over medium heat.
2. Add the onion and garlic and sauté until fragrant.
3. Add the oyong and tofu and sauté for a few minutes.
4. Pour in the chicken or vegetable broth and water.
5. Season with salt, pepper, soy sauce, and fish sauce.
6. Bring to a boil and then reduce the heat to low.
7. Simmer for 10-15 minutes or until the oyong is tender.
8. In a small bowl, mix the cornstarch and water until smooth.
9. Slowly pour the cornstarch mixture into the soup while stirring constantly.
10. Add the beaten egg and stir gently.
11. Garnish with chopped green onions.
15-20 minutes
5. Temperature: Medium heat
Serving size: 4 servings
Nutritional information:
- Calories: 110
- Fat: 6g
- Carbohydrates: 8g
- Protein: 8g
- Sodium: 700mg
Substitutions for ingredients:
- Oyong can be substituted with zucchini or any other summer squash.
- Firm tofu can be substituted with silken tofu.
- Chicken or vegetable broth can be substituted with water and bouillon cubes.
Variations:
- Add cooked chicken or shrimp for a heartier soup.
- Use coconut milk instead of broth for a creamier soup.
- Add chili flakes or hot sauce for a spicy kick.
Tips and tricks:
- Be careful not to overcook the oyong as it can become mushy.
- If the soup is too thick, add more water or broth.
- Adjust the seasoning to your taste.
Storage instructions:
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat in a pot over low heat until heated through.
Presentation ideas:
- Serve in individual bowls with a sprinkle of chopped green onions on top.
Garnishes:
- Chopped green onions or cilantro.
Pairings:
- Serve with steamed rice or crusty bread.
Suggested side dishes:
- Grilled or roasted vegetables.
Troubleshooting advice:
- If the soup is too thin, add more cornstarch mixture.
Food safety advice:
- Make sure to cook the oyong and tofu thoroughly.
Food history:
- Oyong is a type of summer squash commonly used in Southeast Asian cuisine.
Flavor profiles:
- The soup has a savory and slightly sweet flavor with a hint of umami from the soy sauce and fish sauce.
Serving suggestions:
- Serve as a light and healthy meal for lunch or dinner.
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Region: Indonesian