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Pumpkin Tofu Soup

Pumpkin Tofu Soup

Chicken Soup Egg Evaporated Milk Mushroom Potato Evaporated Creamer Pumpkin Carrot Tofu

35 mins


Prep + Cook Time

35 minutes


12 Ingrediants

Serving Size

5 servings

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ENG version


1 packet (125g) Shimeji Mushroom

300g Pumpkin (cubed)

1.5L Water

150g Chicken slice (cut thin strips)

150g Carrot (cut thin strips)

400g Tofu (cut thin strips)

50g Black Fungus (cut thin strips)

2 nos Egg

150g CARNATION© Evaporated Creamer

1½ tsp Salt

1 tsp Chicken stock powder

35g Potato starch


  1. In a pot, pour in 500ml of water and bring to boil.
  2. When it comes to a boil, add in pumpkin and boil until the pumpkin softens.
  3. Blend the pumpkin and water to smooth.
  4. Transfer the pumpkin mixture back into the pot. Bring to boil then add in the balance of water, carrot, black fungus and shimeji mushroom. Simmer for 5 minutes
  5. Add in chicken slice. Season with salt and chicken stock powder.
  6. In a bowl, mix the potato starch with some water. Stir in the potato starch mixture to the soup.
  7. Lower the heat. Whisk the eggs in a bowl, slowly stir into the soup.
  8. Lastly, add in CARNATION© Evaporated Creamer and tofu, stir well.
  9. Remove from heat, serve while it is warm!
2 years ago