Black Bean Soup
Makan Tengah Hari • Malaysia
How to Make Black Bean Soup (Traditional & Healthy Version)
Black Bean Soup is a beloved dish in Malaysia, cherished for its hearty flavor and comforting warmth. Rooted in Malaysia’s multicultural cuisine, this soup is a staple among vegetarian dishes and reflects the influence of Chinese communities, especially in regions like Penang and Kuala Lumpur. Traditionally, black beans ('kacang hitam') are simmered with aromatic local ingredients such as pandan leaves and lemongrass, creating a rich, earthy taste that is both nutritious and satisfying. The addition of santan (coconut milk) gives the soup a creamy texture, while pandan leaves impart a subtle fragrance unique to Malaysian cooking. This healthy version of Black Bean Soup offers a delicious way to enjoy Malaysian flavors without excess calories. It’s a perfect lunch option for those looking for plant-based meals, and its gentle spiced profile makes it suitable for all ages. Malaysian Black Bean Soup is not only filling but also easy to make with locally sourced ingredients, making it a go-to comfort food that fits seamlessly into calorie-conscious diets. Whether you’re enjoying it at home or during festive gatherings, this soup is a testament to Malaysia’s rich culinary heritage.
Bahan-bahan(untuk 1 large bowl (approx. 300ml))
- 1 cup Black beans (kacang hitam) (soaked overnight)
- 2 leaves Pandan leaves (tied in a knot)
- 1 stalk Lemongrass (serai) (bruised)
- 1 small Carrot (diced)
- 1/2 medium Onion (chopped)
- 2 cloves Garlic (minced)
- 3 cups Vegetable stock (low sodium)
- 1/4 cup Santan (coconut milk) (light) - pilihan
- 1/2 tsp Salt
- 1/4 tsp Black pepper (freshly ground)
- 1 stalk Spring onion (chopped for garnish) - pilihan
Arahan
- 1
Rinse soaked black beans thoroughly and drain. Set aside.
2 minutes
Soaking overnight reduces cooking time and improves digestibility.
- 2
Heat a pot over medium heat. Add chopped onion and minced garlic; sauté until fragrant.
3 minutes
Use minimal oil for a healthier soup.
- 3
Add diced carrot and continue to cook for 2 minutes until slightly softened.
2 minutes
Carrots add natural sweetness and color.
- 4
Add black beans, pandan leaves, and bruised lemongrass to the pot. Stir for 1 minute.
1 minute
Pandan and lemongrass infuse the soup with local aroma.
Kenapa hidangan ini sihat
This Malaysian Black Bean Soup is a healthy lunch option due to its low fat content and high fiber, which promotes fullness and supports weight management. Using light santan reduces calories, and vegetable stock keeps sodium in check. It’s naturally gluten-free, vegetarian, and can be adapted for vegan diets, making it ideal for those seeking balanced nutrition without sacrificing authentic flavor.
Black Bean Soup is packed with plant-based protein, dietary fiber, and complex carbohydrates from kacang hitam, supporting digestive health and sustained energy. The inclusion of vegetables like carrots and onions adds vitamins A, C, and antioxidants. Lemongrass and pandan leaves offer phytonutrients, while light santan provides healthy fats without excess calories. The soup is cholesterol-free, low in saturated fat, and suitable for vegetarian diets.
Petua
- 💡Tip 1: Soak beans overnight to reduce cooking time and enhance texture.
- 💡Tip 2: Use light santan for a creamy taste with fewer calories.
- 💡Tip 3: Add fresh pandan and lemongrass for authentic Malaysian aroma.
Penyimpanan & hidangan
Store soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove; avoid boiling after adding santan to maintain creaminess. Can be frozen without santan for up to 2 months.
Paling sesuai dihidang: Breakfast or Lunch
Fakta Nutrisi
| Nutrien | Per 100g |
|---|---|
| Tenaga | 150.0 kcal |
