How to Make Vegetarian Beef Soup 100g (Traditional & Healthy Version)
Vegetarian Beef Soup 100g is a creative adaptation of the iconic Malaysian sup daging, tailored for health-conscious eaters and vegetarians. In Malaysia’s multicultural cuisine, beef soup is a staple at warungs and family tables, especially during lunch. This vegetarian version replaces beef with plant-based protein, retaining the aromatic spices and herbs that make Malaysian soups beloved. The use of rempah (spices), daun pandan, and serai (lemongrass) delivers depth and authenticity, while local vegetables like carrots and celery add nutrition and flavor. Malaysian soups are celebrated for their balance of flavors—spicy, aromatic, and comforting. This recipe reflects the essence of Southeast Asian cooking, emphasizing fresh ingredients and mindful preparation. It’s ideal for those seeking a lighter, hearty meal, without compromising on the rich taste associated with traditional beef soup. Enjoy it as part of your calorie tracking journey, knowing it’s tailored for health, cultural connection, and deliciousness.
Ingredients
- 120g Vegetarian beef substitute (plant-based protein)
- 1 medium Carrot (lobak merah)
- 2 stalks Celery (saderi)
- 1 medium Potato (kentang)
- 1 small Red onion (bawang merah)
- 2 cloves Garlic (bawang putih)
- 1 inch Ginger (halia)
- 1 stalk Lemongrass (serai)
- 1 Pandan leaf (daun pandan)
- 1/2 tsp Black pepper (lada hitam)
- 1/2 tsp Salt (garam)
- 500ml Vegetable stock (kaldu sayur)
- 1 stalk Spring onion (daun bawang, for garnish)
Step-by-step instructions
Step 1 · Slice carrot
Slice carrot, celery, and potato into bite-sized cubes. Dice red onion, mince garlic and ginger, and bruise lemongrass stalk.
Step 2 · Heat a pot with a little oil
Heat a pot with a little oil. Sauté onion, garlic, and ginger until fragrant.
Step 3 · Add lemongrass and pandan leaf
Add lemongrass and pandan leaf. Stir to release aroma.
Step 4 · Add carrot
Add carrot, celery, and potato. Stir for a minute.
Step 5 · Pour in vegetable stock
Pour in vegetable stock. Bring to a boil, then simmer for 10 minutes.
Step 6 · Add vegetarian beef substitute
Add vegetarian beef substitute, black pepper, and salt. Let simmer for 5 more minutes.
Step 7 · Remove pandan and lemongrass
Remove pandan and lemongrass. Taste and adjust seasoning. Garnish with spring onion before serving.
Why this recipe is healthy
Vegetarian Beef Soup 100g is a healthy lunch option because it’s low in calories, free from animal fat, and packed with nourishing veggies. It’s ideal for weight management and suits a vegetarian diet. Using plant-based protein supports muscle repair without excess calories. The soup’s nutrient density makes it a smart choice for Malaysians seeking lighter, balanced meals.
A note on tradition
Sup daging is a beloved lunch dish in Malaysia, especially in the northern regions like Kedah and Penang. It’s commonly served at family gatherings, Malay weddings, and Ramadan bazaars. This vegetarian version respects the cultural roots while offering a modern, health-conscious twist. The use of rempah, pandan, and lemongrass highlights Malaysia’s multicultural food heritage.