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Vegetarian Kuey Teow Soup
Makan Tengah Hari • Malaysia
How to Make Vegetarian Kuey Teow Soup (Traditional & Healthy Version)
Vegetarian Kuey Teow Soup is a cherished Malaysian noodle dish that brings together the flavors of local produce and aromatic spices. This comforting noodle soup features silky flat rice noodles (kuey teow) served in a clear, flavorful broth infused with the essence of lemongrass, ginger, and pandan leaves. Popular across Malaysia’s multicultural communities, this dish is a testament to how simple, wholesome ingredients can yield a meal that is both nourishing and deeply satisfying. Perfect for lunch, this soup is light yet filling, making it an ideal choice for those seeking a balanced, vegetarian meal. The addition of local greens such as sawi (mustard greens) and tofu provides layers of texture and nutrition, while garnishes like spring onion, fried shallots, and a squeeze of limau nipis (calamansi lime) add bursts of freshness and complexity. Whether enjoyed at a bustling kopitiam or at home with family, Vegetarian Kuey Teow Soup reflects the heart of Malaysian cuisine—diverse, aromatic, and always comforting.
Bahan-bahan(untuk 1 large bowl of soup with noodles and toppings)
- 200g Kuey teow (flat rice noodles)
- 1 litre Vegetable stock (homemade or low-sodium)
- 150g Tofu (firm, cubed, 'tauhu')
- 1 cup Mustard greens (sawi, roughly chopped)
- 1 small Carrot (julienned)
- 1 cup Bean sprouts (taugeh)
- 3 slices Ginger (halia, fresh)
- 1 stalk Lemongrass (serai, bruised)
- 1 Pandan leaf (daun pandan, tied in a knot) - pilihan
- 2 stalks Spring onion (daun bawang, sliced)
- 2 tbsp Fried shallots (optional, for garnish) - pilihan
- 2 tbsp Light soy sauce (low sodium preferred)
- 1/2 tsp White pepper (to taste)
- 1 Calamansi lime (limau nipis, cut into wedges) - pilihan
Arahan
- 1
Prepare all vegetables: wash and slice mustard greens, julienne carrot, rinse bean sprouts, and cube tofu.
5 minutes
Use fresh, firm tofu for best texture and flavor.
- 2
In a pot, bring vegetable stock to a gentle boil. Add ginger, lemongrass, and pandan leaf. Simmer for 10 minutes to infuse flavors.
10 minutes
Bruise the lemongrass stalk to release its aroma.
- 3
Remove ginger, lemongrass, and pandan from the broth. Season with light soy sauce and white pepper.
2 minutes
Taste and adjust seasoning to your preference.
- 4
Blanch kuey teow noodles in boiling water for 30 seconds. Drain and divide between serving bowls.
2 minutes
Do not overcook noodles to maintain their silky texture.
Kenapa hidangan ini sihat
This soup is an excellent option for those seeking a low-fat, balanced meal that doesn’t compromise on taste. It’s naturally low in saturated fat and can easily be made with minimal oil by skipping fried garnishes. Rich in plant-based protein and fiber, it keeps you full longer and supports digestive health. The abundance of vegetables ensures you get a range of vitamins and minerals in every bowl.
This Vegetarian Kuey Teow Soup is packed with nutrient-rich vegetables, plant-based protein from tofu, and complex carbohydrates from rice noodles. Mustard greens provide vitamins A, C, and K, while bean sprouts add fiber and folate. The clear broth is low in fat and free from cholesterol, making it a heart-healthy choice. Using fresh herbs like lemongrass and pandan not only enhances flavor but also offers antioxidants and anti-inflammatory benefits.
Petua
- 💡Tip 1: Fresh pandan and lemongrass make a significant difference in broth aroma.
- 💡Tip 2: For extra umami, add a dash of mushroom powder to the broth.
- 💡Tip 3: Always serve garnishes fresh to preserve their crunch and flavor.
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; blanch fresh noodles if possible for best texture.
Paling sesuai dihidang: Breakfast or Lunch
Fakta Nutrisi
| Nutrien | Per 100g |
|---|---|
| Tenaga | 260.0 kcal |
