How to Make Sup Tulang with Bread (Traditional & Healthy Version)
Sup Tulang with Bread is a beloved Malaysian comfort food that showcases the nation’s rich multicultural heritage. Traditionally, this hearty soup is made with tender beef bones simmered with flavorful local spices, but this vegetarian adaptation brings all the warmth and fragrance using wholesome plant-based ingredients. The aromatic broth, deeply infused with rempah (spice paste), lemongrass (serai), and fresh herbs, is served with crusty bread perfect for soaking up every last drop. This dish is especially popular in both Malaysia and Singapore, often enjoyed as a nourishing lunch or light dinner. Its roots stretch into the bustling food bazaars of Kuala Lumpur and the vibrant hawker centers, making it an iconic part of Malaysian cuisine. Sup Tulang is loved for its soul-soothing qualities, bold flavors, and the communal experience of sharing a pot of hot soup with family and friends. By using local ingredients such as daun sup (local celery leaves), kentang (potatoes), and garden-fresh tomatoes, this recipe remains authentic while being adapted for a healthier, vegetarian lifestyle. Whether you’re a lifelong vegetarian or simply seeking a lighter take on a classic, this Sup Tulang with Bread offers a delicious way to connect with Malaysia’s culinary traditions.
Ingredients
- 1 tablespoon Olive oil (Minyak zaitun)
- 1 medium, sliced Yellow onion (Bawang besar)
- 3 cloves, minced Garlic (Bawang putih)
- 1 inch, sliced Ginger (Halia)
- 1 stalk, bruised Lemongrass (Serai)
- 1 large, cut into chunks Carrot (Lobak merah)
- 1 medium, cubed Potato (Kentang)
- 1 large, quartered Tomato (Tomato)
- 4 cups Vegetable stock (Sup sayur)
- 1 teaspoon Coriander powder (Serbuk ketumbar)
- 1/2 teaspoon Cumin powder (Serbuk jintan putih)
- 1/2 teaspoon White pepper (Lada putih)
- to taste Salt (Garam)
- 2 tablespoons, chopped Daun sup (Chinese celery) (For garnish)
- 2 stalks, sliced Spring onion (Daun bawang)
- 4 slices Whole grain bread (Roti whole grain)
Step-by-step instructions
Step 1 · Heat olive oil in a large pot over medium heat
Heat olive oil in a large pot over medium heat. Add sliced onion, garlic, and ginger. Sauté until fragrant and onions are translucent.
Step 2 · Add bruised lemongrass
Add bruised lemongrass, carrot, and potato. Stir to coat vegetables with the aromatics.
Step 3 · Add tomato wedges
Add tomato wedges, coriander powder, cumin powder, and white pepper. Sauté for another 2 minutes until spices are well mixed.
Step 4 · Pour in vegetable stock and bring to a boil
Pour in vegetable stock and bring to a boil. Reduce heat and simmer until vegetables are tender.
Step 5 · Season with salt to taste
Season with salt to taste. Remove lemongrass stalk before serving.
Step 6 · Ladle the soup into bowls
Ladle the soup into bowls. Garnish with daun sup and spring onion.
Step 7 · Serve hot with slices of whole grain bread on the side for dipping
Serve hot with slices of whole grain bread on the side for dipping.
Why this recipe is healthy
By eliminating meat and using heart-healthy oils and whole grains, this Sup Tulang with Bread is low in saturated fat and cholesterol. It’s packed with plant-based nutrients and fiber, supporting weight management and steady energy levels. Sautéing with minimal oil, skipping santan (coconut milk) and avoiding deep frying keeps calories lower, making it suitable for calorie trackers and those aiming for healthy eating without sacrificing authentic Malaysian flavors.
A note on tradition
Sup Tulang is a staple in Malaysian households, often enjoyed during family gatherings, especially in the cooler rainy season. While the traditional version uses beef bones, vegetarian adaptations are increasingly popular in urban Malaysia, reflecting the growing health-conscious movement. This dish is ubiquitous at night markets and roadside warungs, embodying the multicultural spirit of Malaysia, blending Malay, Indian, and Chinese influences in its spice profile.