Vermicelli Tofu Soup with Pakcoy

Bihun Tahu Kuah (Vermicelli and Tofu Soup)

Ingredients:

• 1 pack of vermicelli (I used corn vermicelli)
• 5 pieces of tofu, cut into small cubes
• Pakcoy (Chinese cabbage)
• Scallions

Seasoning:

• 5 cloves of garlic
• Salt
• Pepper
• Seasoning powder
• Tomato
• Bird’s eye chili (optional)

Steps:

1. Cook the vermicelli according to the package instructions, drain, and set aside.
2. Cut the pakcoy into pieces and blanch briefly, then set aside.
3. Crush the garlic cloves and sauté until fragrant. Add the sautéed garlic into boiling water.
4. Add the tofu cubes into the boiling water.
5. Season the soup with salt, pepper, and seasoning powder, and add the chopped tomato.
6. Taste and adjust the seasoning as needed.
7. Add thinly sliced scallions and turn off the heat.
8. To serve, place the vermicelli in a bowl, ladle the tofu soup over the top, and garnish with bird’s eye chili and a squeeze of lime juice if desired. A splash of soy sauce enhances the flavor.
9. Add the pakcoy directly into the bowl before serving.

Tips:

• For a kid-friendly version, skip the bird’s eye chili. My child loves it without the chili and always asks for seconds!