Bought tofu pok, bean shoots, rocket, and spinach leaves on sale for shin ram yun noodles soup on a cold day, using leftover XO chili sauce.

“Tofu pok (or tofu puffs) is a deep-fried tofu variant known for its light, spongy texture that absorbs broths and sauces, making it a popular meat substitute in Southeast Asian and Chinese cuisine. It is rich in protein and important minerals like iron and calcium, low in carbohydrates, sugar, and contains isoflavones. Despite being high in fat and calories due to frying, it provides all nine essential amino acids. Moderation is recommended, as tofu pok can soak up oil or sodium from sauces when not prepared carefully.”

“Bean shoots, commonly known as mung bean sprouts, are young sprouted mung beans with a crunchy texture and mild taste, favoured in Asian cuisine. They are low-calorie, high in nutrients like vitamins C and K, iron, and folate, supporting immunity, bone health, and digestion. Offering protein and fiber while being only about 20 calories, they are beneficial for weight management. Their antioxidants help reduce oxidative stress, and the sprouting process enhances digestion and nutrient availability. Additionally, they assist with blood sugar control, promote heart health, and may alleviate anxiety and improve sleep due to their magnesium and zinc content.”

“Rocket and spinach are nutrient-dense leafy greens with distinct flavours and health benefits. Rocket is peppery, while spinach is mild, providing antioxidants, vitamins A, C, K, and folate that support bone and heart health. Rocket has a tangy taste, and spinach is higher in iron. Both are rich in calcium and vitamin K, benefiting bone health, immune support, and may help lower blood pressure. They pair well with citrus, goat cheese, pear, and prosciutto, and can be used in salads, pestos, or as pizza and sandwich toppings.”

“Spinach is a nutrient-rich leafy green, high in iron, potassium, folate, and vitamins K and A, supporting eye health. It can be enjoyed raw or cooked in various dishes. Combined with rocket, which has cancer-protective compounds, they create a flavorful, high-fiber base for meals, balancing iron and calcium.”

Glad to have healthy ingredients and leftover chili sauce with noodles that are comforting and delicious. Let’s cook!!!

Ingredients

1 packet shin ram yun noodles soup
10 tofu pok
some bean shoots
some rocket and spinach leaves
leftover XO chili sauce
water

Method

Thawed tofu pok; prepare bean shoots by plucking roots and soaking them if not used immediately. Wash and dry rocket and spinach leaves.

Put kettle on. Place the bowl on top of the plate. Empty the noodles and condiments into the prepared bowl with plate. Next place rocket and spinach leaves into the prepared bowl along with the thawed tofu pok. Pour enough hot water into the prepared bowl.

Toss around the vegetables, and place tofu pok around the bowl and one in the centre. Microwave the bowl with noodles, tofu pok, rocket and spinach leaves for 5-7 minutes until noodles are cooked. Tofu pok are puffed up. Vegetables are wiltered. Carefully bring out of microwave. Scatter the bean shoots all over the noodles. Dollop some XO chili sauce over. Enjoy with a glass of Pinot Noir!!!

https://helenscchin.com/2025/04/24/shin-ram-yun-tofu-pok-bean-shoot-rocket-and-spinach-soup/

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