I bought quite a bit of bamboo shoots, tau kwa and shrimp the other day for making the filling for Kueh Pie Tee and thus the perfect opportunity to make one of my favorite soups, Pong Tauhu. Peranakan cuisine is known for its rich flavours, be it spicy, sourish, savory or sweet but once a while, we come across a gem like Pong Tauhu whose flavours and presentation perpetuate simplicity and bliss. Unlike the Loak Mejah Panjang dishes, i.e. food cooked for a Tok Panjang like Hee Pio Soup, Pong Tauhu uses far less ingredients and requires less time to prepare. This lovely soup which bears the essence of Peranakan daily home cooking is nonetheless flavorful and gratifying.