Kueyteow Sup Daging
Makan Tengah Hari • Malaysia
How to Make Kueyteow Sup Daging (Traditional & Healthy Vegetarian Version)
Kueyteow Sup Daging is a beloved Malaysian noodle soup, traditionally made with flat rice noodles (kueyteow) and a rich, aromatic beef broth. In this health-conscious vegetarian adaptation, we retain the authentic flavors using mushrooms and root vegetables, capturing the essence of the dish while making it suitable for vegetarian diets. This soup is renowned for its fragrant broth, subtly infused with Malaysian staples like bawang putih (garlic), halia (ginger), daun sup (Chinese celery), and hints of rempah aromatics such as serai (lemongrass) and daun pandan. Kueyteow Sup Daging is a staple in Malaysia’s multicultural food scene, commonly enjoyed at hawker stalls, night markets, and family tables, especially during lunch. The clear, savory broth is comforting, while the silky noodles and fresh garnishes provide balanced nutrition. This version honors Malaysia’s rich culinary heritage by using locally sourced ingredients and classic herbs, ensuring you enjoy authentic taste and healthy eating in every bowl.
Bahan-bahan(untuk 1 medium bowl of soup with noodles and toppings)
- 200g Kueyteow (flat rice noodles) (fresh or dried)
- 1 cup Shiitake mushrooms (sliced, boleh guna cendawan tiram)
- 1 medium Carrot (peeled & sliced)
- 1/2 cup Daikon (lobak putih) (sliced)
- 1 stalk Serai (lemongrass) (bruised)
- 2cm Halia (ginger) (sliced)
- 3 cloves Bawang putih (garlic) (crushed)
- 2 tbsp Daun sup (Chinese celery) (chopped, for garnish)
- 2 tbsp Daun bawang (spring onion) (chopped, for garnish)
- 1 tbsp Light soy sauce (low-sodium preferred)
- 1/2 tsp White pepper powder
- 4 cups Vegetable stock (homemade or low-sodium)
- 2 tbsp Fried shallots (bawang goreng, for garnish) - pilihan
Arahan
- 1
Soak dried kueyteow in warm water for 10 minutes if using dried noodles. Rinse and drain.
10 minutes
Fresh kueyteow needs only a quick rinse to separate.
- 2
In a large pot, heat a little oil. Sauté bawang putih, halia, and serai until aromatic.
3 minutes
Bruise serai to release more fragrance.
- 3
Add mushrooms, carrot, and daikon. Stir-fry for 2 minutes to coat with aromatics.
2 minutes
Mushrooms enrich the umami flavor, mimicking traditional daging.
- 4
Pour in vegetable stock. Bring to a boil, then simmer 10 minutes until vegetables are tender.
10 minutes
Simmer gently for a clear broth.
Kenapa hidangan ini sihat
Kueyteow Sup Daging is a healthy Malaysian lunch option due to its balance of plant-based protein, fiber, and essential micronutrients, all in a low-fat, low-calorie broth. This version uses wholesome ingredients and healthy cooking techniques, such as simmering and minimal oil, to deliver maximum flavor without excess calories or unhealthy fats. Ideal for calorie counters and those seeking a nourishing meal that fits into a weight management plan.
This vegetarian Kueyteow Sup Daging is packed with nutrients from mushrooms, root vegetables, and fresh herbs. Mushrooms provide plant-based protein, B vitamins, and antioxidants. Carrots and daikon offer beta-carotene, vitamin C, and fiber, supporting immune health and digestion. The clear broth is low in fat and calories, while kueyteow noodles supply complex carbohydrates for sustained energy. Using low-sodium soy sauce and homemade vegetable stock keeps sodium in check, making this dish suitable for various dietary needs.
Petua
- 💡Tip 1: Always bruise serai (lemongrass) and slice halia (ginger) thinly to extract maximum aroma.
- 💡Tip 2: For extra depth, simmer mushroom stems in the broth before straining.
- 💡Tip 3: Garnish with fresh daun sup and bawang goreng right before serving for vibrant flavor and crunch.
Penyimpanan & hidangan
Store the broth and noodles separately in airtight containers in the refrigerator for up to 2 days. Reheat the broth and pour over noodles just before serving to maintain noodle texture.
Paling sesuai dihidang: Breakfast or Lunch
Fakta Nutrisi
| Nutrien | Per 100g |
|---|---|
| Tenaga | 380.0 kcal |
