In the ingredients of this soup, papaya and tomato are rich in vitamin C, lycopene, and β-carotene. These components possess antioxidant effects that support the body’s immune function. Moreover, they can increase the dietary fiber content in the soup, helping patients maintain or improve their gut health. In addition to their nutritional value, papaya and tomato also enhance the colour of this soup. This can help increase patients’ appetite, assisting them in obtaining adequate nutrients for their body. As for other ingredients, fish fillet, tofu, and soy milk are high in protein, which is crucial for supporting the body’s immune system and preserving muscle mass in patients. To enjoy this high-protein, nutritious soup, patients can incorporate it as a snack between meals, so as to boost their nutrient intake.
Serves 2
1. Wash the papaya and tomato. Peel the papaya and remove the seeds. Then, cut the papaya, tomato, and tofu into pieces.
2. Wash the fish fillet. Pat it dry with a paper towel and cut it into pieces. Then, marinate the fish fillet with white pepper and salt.
3. Bring the water to a boil. Set aside for later use.
4. Heat up a wok and pan fry the ginger with oil until fragrant. Add the fish fillet and pan fry until cooked.
5. Put the papaya and tomatoes in. Stir fry briefly. Then, add the hot water and adjust to medium or low heat. Let it simmer for about 15 minutes.
6. Add in the tofu and soy milk. Heat until it comes to a boil again.
7. Ready to serve. Enjoy!
8. Video：▶️ Papaya, Tofu and Fish Soup
Nutrient information
Number of servings: 2
Serving size: 408 g
Nutrient contents per serving:
|
Energy |
262 kcal |
|
Protein |
22.0 g |
|
Total fat |
13.2 g |
|
Saturated fat |
1.4 g |
|
Carbohydrate |
12.8 g |
| Sugar | 10.6 g |
|
Sodium |
231 mg |
Content provided by Mr. Leung David Chung Wai (Food & Nutritional Science student, HKU)
Recipe designed and content reviewed by Dr. Daphne Wu (Food & Nutritional Science, HKU)
