Sup Daging Indonesia
Makan Tengah Hari • Malaysia
How to Make Vegetarian Indonesian Beef Broth (Traditional & Healthy Version)
Vegetarian Indonesian Beef Broth, locally known as 'Sup Daging Indonesia' (Vegetarian), is a beloved staple in Malaysian multicultural cuisine, especially among communities seeking hearty, flavorful, and meat-free options. This dish is a creative adaptation, using wholesome plant-based ingredients that mirror the rich, aromatic profile of the original beef broth. The soup is infused with local spices such as serai (lemongrass), daun pandan, and a medley of fresh vegetables, capturing the essence of Malaysian comfort food. Perfect for lunch, this broth is light yet satisfying, making it suitable for those who are health-conscious or following a vegetarian diet. The natural sweetness of carrots, earthiness of mushrooms, and the gentle heat of white pepper come together in a clear, nourishing broth. The use of local ingredients like daun bawang (spring onion) and halia (ginger) reflects Malaysia's love for fresh flavors and vibrant culinary traditions. Whether enjoyed during festive gatherings or as a comforting midday meal, this vegetarian version honors the roots of Indonesian-style soups, with a Malaysian twist that suits modern healthy lifestyles.
Bahan-bahan(untuk 1 medium bowl per serving)
- 6 pcs Shiitake mushrooms (Fresh or dried, replaces beef)
- 1 medium Carrots (Cut into rounds)
- 1/2 small Daikon radish (Peeled and sliced)
- 1 stalk Serai (lemongrass) (Bruised)
- 1 leaf Daun pandan (Knot for aroma) - pilihan
- 1 inch Halia (ginger) (Sliced)
- 3 cloves Bawang putih (garlic) (Smashed)
- 2 pcs Bawang merah (shallot) (Sliced)
- 1 tbsp Low-sodium soy sauce (For umami)
- 1/2 tsp White pepper (Freshly ground)
- 2 stalks Daun bawang (spring onion) (Chopped, for garnish)
- 750 ml Water (Filtered)
- to taste Sea salt
Arahan
- 1
Soak dried shiitake mushrooms in warm water for 10 minutes if using dried. Slice mushrooms once softened.
10 minutes
Reserve soaking water and add to broth for extra flavor.
- 2
In a soup pot, heat a splash of water or a teaspoon of oil and sauté bawang putih, bawang merah, and halia until fragrant.
3 minutes
Sauté on low heat to prevent burning and preserve nutrients.
- 3
Add serai and daun pandan. Stir for 1 minute to release aroma.
1 minute
Bruise the serai with the back of a knife for maximum flavor.
- 4
Pour in 750 ml water (plus reserved mushroom water). Bring to a gentle boil.
2 minutes
Use filtered water for a clearer, cleaner broth.
Kenapa hidangan ini sihat
This dish is naturally low in calories and saturated fat, making it ideal for weight management and heart health. The use of fresh, local vegetables and aromatics ensures a nutrient-dense meal without the heaviness of animal fats. It's also high in antioxidants and supports hydration, making it a wholesome choice for everyday lunches.
This vegetarian soup is rich in dietary fiber, vitamins A and C from carrots and daikon, and minerals such as potassium and magnesium. Shiitake mushrooms provide plant-based protein, B-vitamins, and immune-boosting compounds. Lemongrass and ginger are known for their anti-inflammatory and digestive-supporting properties. Low-sodium soy sauce keeps sodium in check, making this broth suitable for most diets.
Petua
- 💡Use a combination of fresh and dried mushrooms for deeper umami flavor.
- 💡Add a dash of lime juice before serving for a refreshing twist.
- 💡Prepare the broth a day ahead; flavors develop beautifully overnight.
Penyimpanan & hidangan
Cool completely and store in an airtight container in the fridge for up to 3 days. Reheat gently before serving. Best enjoyed fresh to preserve aroma.
Paling sesuai dihidang: Breakfast or Lunch
Fakta Nutrisi
| Nutrien | Per 100g |
|---|---|
| Tenaga | 210.0 kcal |
