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Vegetarian Koay Teow Soup
Makan Tengah Hari • Malaysia
How to Make Vegetarian Koay Teow Soup (Traditional & Healthy Version)
Vegetarian Koay Teow Soup is a beloved Malaysian noodle soup that delivers comfort in every spoonful. Originating from Penang and popular throughout Malaysia, this dish features silky flat rice noodles (koay teow) served in a fragrant, clear vegetable broth. Its appeal lies in its delicate yet aromatic flavors, achieved with fresh local ingredients like daun sup (Chinese celery), daun bawang (spring onion), and a subtle infusion of pandan and lemongrass. Traditionally enjoyed as a light lunch or hearty breakfast, this version is crafted to be both authentic and health-conscious. Malaysia’s multicultural culinary heritage is reflected in the way Vegetarian Koay Teow Soup brings together Chinese, Malay, and even Indian influences in one harmonious bowl. The absence of animal products makes it suitable for vegetarians, while the abundance of fresh vegetables and herbs ensures a nutrient-dense meal. This healthy Malaysian noodle soup is perfect for those seeking a satisfying, low-fat dish without compromising on traditional flavors. Whether you’re exploring Penang street food or looking for a wholesome lunch, this easy koay teow soup recipe is sure to become a favorite.
Bahan-bahan(untuk 1 generous bowl (approx. 400g) per serving)
- 200g Koay teow (flat rice noodles) (fresh or dried)
- 4 cups Vegetable stock (homemade or low sodium)
- 1 small Carrot (julienned)
- 2 stalks Daun sup (Chinese celery) (chopped)
- 2 stalks Daun bawang (spring onion) (sliced)
- 100g Tauhu (firm tofu) (cubed and lightly pan-fried)
- 1 cup Sawi (mustard greens) (roughly chopped)
- 1 blade Pandan leaf (knotted)
- 1 stalk Lemongrass (bruised)
- 1/4 tsp White pepper (ground)
- 1 tbsp Light soy sauce (use gluten-free if needed)
- 2 cloves Garlic (minced)
- 1/2 cup Bean sprouts (rinsed) - pilihan
Arahan
- 1
Prepare the koay teow noodles according to package instructions. If using dried noodles, soak in hot water until soft, then drain.
5 minutes
Avoid over-soaking to keep noodles springy.
- 2
In a pot, heat a tablespoon of oil and sauté minced garlic until fragrant.
2 minutes
Use minimal oil for a lighter soup.
- 3
Add the vegetable stock, pandan leaf, and lemongrass to the pot. Bring to a gentle boil.
3 minutes
Pandan and lemongrass lend subtle aroma—remove before serving.
- 4
Add carrots, sawi, and tauhu cubes. Simmer until vegetables are just tender.
5 minutes
Do not overcook greens to retain nutrients and color.
Kenapa hidangan ini sihat
With a clear, vegetable-based broth and lean protein from tofu, this Malaysian koay teow soup is a low-calorie, nutrient-dense meal. The abundance of green vegetables and fresh herbs not only boosts the fiber content but also ensures you get essential vitamins and minerals without excess calories or fat. Perfect for those tracking their calories and seeking a wholesome lunch option.
This Vegetarian Koay Teow Soup is rich in dietary fiber, vitamin A (from carrots), vitamin K and folate (from sawi), and plant-based protein (from tofu). The use of low-sodium vegetable stock and minimal oil keeps this dish heart-healthy and low in saturated fat. Fresh herbs like daun sup and daun bawang also provide antioxidants and minerals, supporting immune function and overall wellness.
Petua
- 💡Tip 1: Always blanch the koay teow briefly to prevent sogginess.
- 💡Tip 2: Use fresh pandan and lemongrass for authentic Malaysian aroma.
- 💡Tip 3: For extra flavor, simmer the broth with dried shiitake mushrooms.
Penyimpanan & hidangan
Store leftover soup and noodles separately in airtight containers in the refrigerator for up to 2 days. Reheat the broth gently before serving and add fresh garnishes for best flavor.
Paling sesuai dihidang: Breakfast or Lunch
Fakta Nutrisi
| Nutrien | Per 100g |
|---|---|
| Tenaga | 320.0 kcal |
