How to Make Sup Tulang Merah (Traditional & Healthy Vegetarian Version)
Sup Tulang Merah is a beloved dish in Malaysia, renowned for its vibrant red hue and robust, aromatic flavour. Traditionally, this soup is associated with hearty meats, but our vegetarian version brings together the essence of Malaysian multicultural cuisine using wholesome, plant-based ingredients. Infused with a blend of local spices like bunga lawang (star anise), kayu manis (cinnamon), and topped with daun sup (celery leaves), this soup delivers comfort and warmth with every spoonful. Originating from the bustling streets of Johor and popularized in Singapore, Sup Tulang Merah is a staple at local warungs and festive gatherings. Its spicy, tangy broth, naturally coloured with tomato puree and rempah (spice paste), perfectly encapsulates the Malaysian approach to bold flavours and communal eating. This healthy, vegetarian adaptation is ideal for those tracking calories or seeking a lighter meal, without compromising on authentic taste. Enjoy a bowlful for lunch and savour the taste of Malaysia’s rich culinary heritage, all while making a nutritious choice.
Ingredients
- 1 tablespoon Olive oil (Minyak zaitun)
- 1 medium, sliced Red onion (Bawang merah)
- 3 cloves, minced Garlic (Bawang putih)
- 1 inch, sliced Ginger (Halia)
- 1 stalk, bruised Lemongrass (Serai)
- 1 piece Star anise (Bunga lawang)
- 1 small stick Cinnamon stick (Kayu manis)
- 1, cut into chunks Carrot (Lobak merah)
- 150g, cubed Firm tofu (Tauhu)
- 1/2 cup Tomato puree (Pes tomato)
- 3 cups Low-sodium vegetable broth (Stok sayur)
- 1 tablespoon Chili paste (Cili kisar)
- to taste Salt (Garam)
- 1/2 teaspoon Sugar (Gula)
- 1 tablespoon, chopped Celery leaves (Daun sup)
Step-by-step instructions
Step 1 · Heat olive oil in a pot
Heat olive oil in a pot. Sauté sliced red onion, garlic, and ginger until fragrant.
Step 2 · Add lemongrass
Add lemongrass, star anise, and cinnamon stick. Continue to sauté until spices are aromatic.
Step 3 · Stir in carrot chunks and cubed tofu
Stir in carrot chunks and cubed tofu. Mix well to coat with the aromatics.
Step 4 · Add tomato puree and chili paste (if using)
Add tomato puree and chili paste (if using). Cook until the oil separates, releasing the deep red colour.
Step 5 · Pour in low-sodium vegetable broth
Pour in low-sodium vegetable broth. Bring to a boil, then lower the heat and simmer.
Step 6 · Season with salt and sugar to taste
Season with salt and sugar to taste. Simmer until carrots are tender and soup is richly flavoured.
Step 7 · Serve hot
Serve hot, garnished with chopped celery leaves (daun sup).
Why this recipe is healthy
By substituting traditional meat ingredients with tofu and using low-sodium vegetable broth, this recipe minimizes saturated fat and sodium levels. The use of fresh vegetables and minimal oil further enhances its nutritional profile, making it suitable for weight management, heart health, and clean eating. This version is also free from artificial colouring, relying on natural tomato puree for its iconic red hue.
A note on tradition
Sup Tulang Merah is deeply rooted in Malaysian street food culture, especially in Johor and southern regions. Traditionally served during family gatherings or special occasions, its eye-catching colour and bold flavours make it a festive favourite. While its origins are often linked to festive evenings or communal meals, this vegetarian version can be enjoyed anytime, reflecting Malaysia's adaptability and respect for diverse dietary preferences.