Indonesian Spinach, Tofu, and Corn Soup

Sayur Bening Bayam Tahu Jagung Wortel Recipe

Ingredients:

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• 1 bunch of spinach (bayam), leaves only
• 1 young corn (jagung), kernels removed
• 1/2 block of tofu (tahu), diced
• 1 carrot (wortel), thinly sliced
• 2 shallots (bawang merah), thinly sliced
• 2 bay leaves (daun salam)
• Salt, to taste
• Sugar, to taste
• Water, as needed
• Optional: seasoning (such as MSG) to taste

Instructions:

1. Prepare the Ingredients:

   • Rinse all the vegetables thoroughly. Thinly slice the shallots.
   • Lightly fry the diced tofu until it is golden brown and set aside.

2. Cook the Soup Base:

   • In a pot, combine the sliced shallots, water, carrot, corn kernels, and bay leaves. Bring to a boil and simmer until the carrots and corn are tender.

3. Season the Soup:

   • Once the vegetables are cooked, add salt, sugar, and optional seasoning to taste. Stir well.

4. Finish the Soup:

   • Add the fried tofu and spinach leaves to the pot. Cook until the spinach is wilted, being careful not to overcook it.

5. Serve:

   • Remove from heat and serve hot. Enjoy the fresh and light flavors of this Indonesian-inspired vegetable soup!

This recipe delivers a comforting and nutritious dish that highlights the natural sweetness of the vegetables and the subtle flavors of the tofu. Perfect for a light meal or as a side dish to complement your main course.