Oxtail Soup
Makan Tengah Hari • Malaysia
How to Make Vegetarian Oxtail Soup (Traditional & Healthy Version)
Vegetarian Oxtail Soup is a creative, plant-based adaptation of the beloved Malaysian 'Sup Ekor'. Traditionally made with oxtail, this version honors the rich multicultural heritage of Malaysia by using local vegetables and spices to mimic the hearty depth of the original. Malaysian cuisine is celebrated for its fusion of Malay, Chinese, and Indian influences, and this soup is a testament to that diversity, blending aromatic herbs like daun pandan and serai (lemongrass) for authenticity. The comforting flavor profile of this soup, paired with its nutritious ingredients, makes it a perfect lunch option for those seeking a health-conscious meal without sacrificing taste. In Malaysia, soups like Sup Ekor are commonly enjoyed as part of a midday meal or during festive occasions, valued for their restorative properties and communal appeal. The vegetarian version is ideal for anyone seeking to reduce meat consumption while still savoring the warmth and complexity of Malaysian flavors. With wholesome vegetables, fragrant spices, and a touch of santan for creaminess, this recipe is both satisfying and nourishing, embodying the spirit of Malaysian multicultural cuisine.
Bahan-bahan(untuk 1 generous bowl per person)
- 1 cup Vegetarian protein chunks (soy-based or mushroom)
- 1 medium, sliced Carrot (lobak merah)
- 1 medium, cubed Potato (kentang)
- 2 stalks, chopped Celery (seleri)
- 1 medium, diced Onion (bawang besar)
- 3 cloves, minced Garlic (bawang putih)
- 1-inch knob, sliced Ginger (halia)
- 1 stalk, bruised Lemongrass (serai)
- 1 leaf, tied in a knot Pandan leaf (daun pandan)
- 4 cups Vegetable broth (homemade or low-sodium)
- 1/4 cup Santan (light coconut milk) - pilihan
- 1/2 tsp Black pepper (lada hitam)
- 1/2 tsp Salt (garam)
- 2 stalks, sliced Spring onion (daun bawang, for garnish) - pilihan
Arahan
- 1
Heat a pot over medium flame. Add diced bawang besar (onion), bawang putih (garlic), and halia (ginger). Sauté until fragrant and onions are translucent.
5 minutes
Use a little oil or water for sautéing to keep calories low.
- 2
Add chopped seleri (celery), lobak merah (carrot), and kentang (potato). Stir to combine and let cook for 2 minutes.
2 minutes
Cut vegetables evenly for uniform cooking.
- 3
Add vegetarian protein chunks, serai (lemongrass), and daun pandan. Pour in the vegetable broth. Bring to a gentle boil.
3 minutes
Bruise lemongrass to release all its aroma.
- 4
Reduce heat and simmer for 10 minutes, until vegetables are tender.
10 minutes
Cover pot to retain flavors and nutrients.
Kenapa hidangan ini sihat
By replacing oxtail with vegetarian protein, this soup reduces cholesterol and saturated fat, making it heart-friendly. The abundance of local vegetables ensures a nutrient-dense meal, while the light coconut milk gives creaminess without excess calories. The recipe is naturally low in calories, high in fiber, and supports a balanced diet, making it a smart choice for weight management and overall wellness.
This vegetarian Oxtail Soup is rich in fiber from vegetables like carrot, potato, and celery. It provides plant-based protein from soy or mushroom chunks, and is low in saturated fat compared to the traditional meat version. The use of santan (light coconut milk) adds healthy fats, while lemongrass and ginger deliver antioxidants and anti-inflammatory benefits. The soup is also a good source of vitamins A, C, and potassium, supporting immune health and hydration.
Petua
- 💡Tip 1: Bruise lemongrass and tie pandan leaf for maximum aroma.
- 💡Tip 2: Add santan at the end to prevent curdling.
- 💡Tip 3: Garnish with fresh spring onions just before serving for vibrant flavor and color.
Penyimpanan & hidangan
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove, adding a splash of water if needed to loosen the soup. Avoid freezing due to coconut milk separation.
Paling sesuai dihidang: Breakfast or Lunch
Fakta Nutrisi
| Nutrien | Per 100g |
|---|---|
| Tenaga | 260.0 kcal |
