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Kuetiaw Sup with Tofu
Makan Tengah Hari • Malaysia
How to Make Kuetiaw Sup with Tofu (Traditional & Healthy Version)
Kuetiaw Sup with Tofu is a beloved Malaysian noodle soup, bringing together the country’s rich multicultural culinary heritage. The dish features silky flat rice noodles (kuetiaw), hearty tofu, and a fragrant, clear broth perfumed with local herbs like daun sup (Chinese celery) and bawang putih (garlic). Popular in bustling pasar malam (night markets) and family kitchens alike, Kuetiaw Sup is a comfort food enjoyed by Malaysians from all walks of life. This vegetarian version celebrates the natural umami of mushrooms, the freshness of local vegetables, and the wholesome protein of tofu. The light, herby broth delivers deep flavors without heaviness, making it a superb lunch option for the health-conscious. Lemongrass and daun bawang (spring onion) add a signature Malaysian aroma, while fried shallots offer a satisfying crunch. Choose this Kuetiaw Sup with Tofu recipe when you crave something nourishing, light, and authentically Malaysian.
Bahan-bahan(untuk 1 large bowl per person)
- 200g Kuetiaw (flat rice noodles) (fresh or dried)
- 200g Tofu (firm) (cut into cubes)
- 1 small Carrot (sliced thin)
- 4-5 pieces Shiitake mushrooms (fresh or soaked dried, sliced)
- 2 stalks Daun sup (Chinese celery) (chopped)
- 1 stalk Lemongrass (serai) (bruised)
- 3 cloves Garlic (bawang putih) (minced)
- 1 liter Vegetable broth (homemade or low-sodium)
- 1 tbsp Light soy sauce (use gluten-free for GF version)
- 2 stalks Spring onion (daun bawang) (sliced)
- 2 tbsp Fried shallots (bawang goreng) (for garnish) - pilihan
- 1/2 tsp White pepper
- to taste Salt
Arahan
- 1
Prepare all ingredients: Slice tofu into cubes, cut carrots and mushrooms, mince garlic, chop daun sup and spring onion, and bruise the lemongrass.
5 minutes
Use fresh kuetiaw for best texture, but dried works if soaked until soft.
- 2
In a soup pot, heat 1 tsp oil over medium heat. Sauté garlic until fragrant, about 1 minute.
2 minutes
Avoid browning the garlic to prevent bitterness.
- 3
Add carrot, shiitake mushrooms, and lemongrass. Stir-fry for 2 minutes until aromatic.
2 minutes
Stir frequently to release the flavors of the lemongrass.
- 4
Pour in vegetable broth and bring to a gentle boil. Lower heat and simmer 8-10 minutes until carrots are tender and broth is flavorful.
10 minutes
Cover the pot to keep the broth clear and aromatic.
Kenapa hidangan ini sihat
This Kuetiaw Sup with Tofu is a healthy Malaysian lunch because it is low in saturated fat, free from cholesterol, and packed with plant-based protein. The soup uses minimal oil and relies on natural flavors from herbs and vegetables, making it suitable for weight management and heart health. Its high fiber content supports digestion and helps keep you full longer, while being gentle on the stomach—ideal for a midday meal.
Kuetiaw Sup with Tofu is a nutrient-rich dish that provides complex carbohydrates from rice noodles, high-quality plant protein from tofu, and a range of vitamins and minerals from fresh vegetables and herbs. The clear broth is low in fat, while carrots and mushrooms offer antioxidants, fiber, and immune-boosting compounds. Lemongrass is known in Malaysia for its digestion-supporting properties. This dish is cholesterol-free and can be made gluten-free by using tamari or gluten-free soy sauce.
Petua
- 💡Tip 1: For extra depth, simmer broth with a piece of dried kelp (kombu) or a few pandan leaves.
- 💡Tip 2: Gently pan-fry tofu cubes for a crispy exterior before adding to the soup.
- 💡Tip 3: Always garnish with fresh herbs and fried shallots just before serving for maximum aroma.
Penyimpanan & hidangan
Store leftover soup and noodles separately in airtight containers in the refrigerator for up to 2 days. Reheat soup gently and assemble just before serving to maintain noodle texture.
Paling sesuai dihidang: Breakfast or Lunch
Fakta Nutrisi
| Nutrien | Per 100g |
|---|---|
| Tenaga | 330.0 kcal |
