Home > Sup Bayam dan Jagung (Spinach and Corn Soup)

Sup Bayam dan Jagung (Spinach and Corn Soup)

Posting Date: 07/07/20

Sup Bayam dan Jagung (Spinach and Corn Soup) is light and easy to make. Sometimes I just want a light and easy meal for lunch or dinner. Sup Bayam dan Jagung fits the bill. It is a one-pot meal that is easy to make. I can also use vegetables I happen to have in the fridge, such as peas, snap peas, diced carrot, etc.

Indonesian mothers are always told that spinach is healthy and inexpensive and thus, Indonesian mothers always try to incorporate spinach in their diet. So, there are many family recipes of spinach soup. My mom used to make this dish and used fresh corn, red chili pepper, and spinach. She occasionally added mushrooms. The soup was served together with main dishes. For this recipe, I use fresh corn, spinach, red bell pepper, mushrooms, and tofu. However, if you like other vegetables, feel free to add them. If you are not a vegan, you can also add beaten egg into the soup and stir it in the pot in 1 direction while cooking until the egg is set and cooked. In the winter, you can use frozen corn instead. I sometimes serve the soup by itself if I want to eat light.

The recipe serves 2 people.

Ingredients:

1/2 tablespoon vegetable oil
2 small or 1/3 large size shallot, minced
2 cloves of garlic, minced
1 fresh corn on the husk, husk removed and cut into 4. If you cannot find fresh corn, you may use frozen corn.
600 ml water
150 grams firm tofu, diced into cube
5 white mushrooms, sliced
1/2 red bell pepper, diced
1 cup fresh spinach, sliced
1 teaspoon salt or to taste
1/2 teaspoon sugar or to taste
pinch of black pepper or to taste
1 green onion, sliced
1 teaspoon fresh minced parsley

Methods:

Add 1/2 tablespoon vegetable oil into a pot. Heat the oil over medium high. Add shallot and garlic into the pot. Saute until shallot becomes soft and fragrant. Remove the pot from the heat. Let it cool down for 2 min before adding water little by little. Add corn into the pot. Heat the pot over high heat until corn is almost cooked. Add tofu, mushrooms, and red bell pepper into the pot. Cook until red bell pepper becomes tender crisp and corn is fully cooked. Add salt, sugar, and pepper. Stir to mix. Taste and add more seasoning if needed. Add spinach, green onion, and parsley. Cook until spinach starts to get wilted. Remove from the heat.
Serve the soup while it is still hot.

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