Indonesian•healthy
Sayur Bening: Clear Spinach and Corn Soup (Vegan)
Sayur bening is a simple Indonesian clear soup with spinach and corn, perfect for a hot summer’s day. This recipe is vegan, quick and easy, and can be eaten on its own as a light, one-pot meal.
- Prep time
- 20 min
- Cook time
- 25 min
- Yield
- 3 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 200 gr spinach, cut into bite size, washed thoroughly, set aside.
- 1 corn cob, cut into small pieces (1 cm each), washed and set aside.
- 4 shallots, peeled, thinly sliced.
- 4 pieces of small Thai lesser ginger. Scrape the outer skin, wash and smash using the back of a knife.
- Salt to taste.
- Sugar to taste.
- 1.5 litres water.
Instructions
- 1
In a pot, bring the water to boil.
- 2
Add the shallots, lesser ginger, salt, sugar and corn.
- 3
Cook for about 15 mins until the corn is cooked. Adjust the seasoning. The taste should be slightly sweet, but not too much.
- 4
When done, add the spinach and turn off the heat immediately as the spinach will continue cooking in the hot soup.
- 5
Transfer the soup into a serving bowl.