Vegan Clear Spinach Soup (Sayur Bening Bayam)
A simple, nourishing Indonesian favourite — tender fresh spinach leaves gently simmered in a crystal-clear, fragrant broth infused with aromatic garlic and shallots. Traditionally topped with dried shrimp, this version uses plant-based ingredients to achieve the same rich, savoury depth completely free from animal products. Light, refreshing, and beautifully wholesome — perfect served warm alongside steamed rice or as a gentle, comforting meal any time of day.
Shared by novi
Time
20 min
Serves
4
Difficulty
easy
🛒 Ingredients
- #Main Ingredients
- 2 bunches fresh spinach — leaves and tender tops only, thoroughly washed
- 700 ml water or unsalted vegetable stock
- #Aromatics & Seasoning
- 3 cloves garlic — thinly sliced
- 5 shallots — thinly sliced
- 2 cm fresh kencur (sand ginger) or ½ tsp ground turmeric — optional, for gentle aroma
- 1 tsp sea salt — adjust to taste
- 1 tsp coconut sugar or cane sugar — to balance flavours
- ½ tsp ground white pepper
- #Vegan Topping (replaces dried shrimp)
- 2 tbsp toasted desiccated coconut or lightly toasted crushed soybeans
👩🍳 Instructions
- 1
Sauté the aromatics: Heat 1 tbsp oil or a splash of water in a pot over medium heat. Add sliced garlic and shallots, sauté gently until fragrant and soft. Add kencur or turmeric if using.
- 2
Prepare the broth: Pour in the water or vegetable stock. Bring to a gentle boil. Add salt, sugar, and white pepper. Taste and adjust — the broth should be pleasantly savoury, light, and well-balanced.
- 3
Cook the spinach: Once the broth boils, add the spinach. Simmer for only 1–2 minutes until just wilted but still vibrantly green. Do not overcook — keep it bright and tender.
- 4
Serve: Remove from heat immediately and ladle into bowls. Generously sprinkle the toasted coconut or crushed soybeans over the top as a savoury, protein-rich topping. Enjoy while hot and fresh.