Vegan Sponge Gourd & Glass Noodle Soup (Sup Oyong)
A light, comforting, and nourishing Indonesian-style clear soup — tender sponge gourd (oyong), sweet carrot, and delicate glass noodles simmered in a clean, aromatic vegetable broth. Naturally mild, fresh, and soothing, prepared completely plant-based without any meat, seafood, or animal products. Perfect for a healthy, gentle meal any time of day!
Shared by novi
Time
25 min
Serves
3
Difficulty
easy
🛒 Ingredients
- #Main Ingredients
- 2 medium sponge gourd (oyong) — peeled, cut into thick slices
- 1 medium carrot — peeled, cut into rounds
- 50 g glass noodles (sooun / tanghun) — soaked in warm water until soft, drained
- 700–800 ml clear vegetable stock or filtered water
- #Aromatics & Seasoning
- 3 shallots — thinly sliced
- 2 cloves garlic — thinly sliced
- ½ tsp ground white pepper
- ¾ tsp sea salt — adjust to taste
- 1 tsp coconut sugar or natural sweetener — adjust to taste
- 1 tbsp neutral cooking oil — for sautéing
- Fresh celery or basil leaves — roughly chopped, for garnish
👩🍳 Instructions
- 1
Prep ingredients: Soak glass noodles in warm water for 5–8 minutes until soft, then drain and set aside. Peel and slice oyong and carrot; thinly slice shallots and garlic.
- 2
Sauté aromatics: Heat oil in a soup pot over medium-low heat. Add shallots and garlic, sauté gently until fragrant and translucent — do not brown.
- 3
Build the broth: Pour in vegetable stock or water. Bring to a gentle boil. Add carrot slices first, simmer 3–4 minutes until slightly tender.
- 4
Add oyong & finish: Add sponge gourd, salt, white pepper, and sugar. Simmer another 5–7 minutes until oyong is soft but still holds shape (do not overcook or it will turn mushy).
- 5
Add noodles: Toss in the drained glass noodles, stir gently, and cook just 1 more minute to warm through. Taste and adjust salt or sweetness as needed.
- 6
Serve: Ladle into bowls, top with fresh celery or basil. Serve hot and enjoy!