Sayur Oyong: Luffa Gourd Soup
Sayur oyong is a light, clear luffa gourd soup that’s typical of Indonesian home cooking. The gourd is cooked with cellophane noodles, garlic, and mushroom bouillon. Beef balls can be added for extra protein.
- Prep time
- 15 min
- Cook time
- 20 min
- Yield
- 3 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 luffa gourd (around 500 gr), peel the outer skin, slice
- 10 beef meatballs, sliced into 3 parts (optional)
- 25 gr cellophane noodles, soak in cold water for 10 minutes
- 3 cloves garlic, peeled, finely minced
- Salt to taste
- ¼ tsp white pepper powder
- 1 tsp mushroom bouillon powder
- 3 tbsp oil
- 800 ml water
Instructions
- 1
Fill a cooking pot with water, add the sliced beef balls, and bring to a boil.
- 2
Meanwhile, heat the oil over medium heat and sauté the minced garlic until fragrant and golden, around 2 minutes.
- 3
When the water is boiling, put the garlic and the oil into the soup.
- 4
Add salt, white pepper powder and mushroom bouillon. Simmer for about 10 minutes until the soup is done.
- 5
Add the sliced luffa gourd, and cook for another 3 minutes.
- 6
Add the cellophane noodles, turn off the heat and cover the pot.
- 7
Let the soup rest for another 10 minutes before serving. The noodles will continue to cook and soften.
- 8
Ladle the soup into a serving bowl and garnish with fried shallots if available.