Luffa Gourds Clear Soup

Name: Luffa Gourds Clear Soup
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Cuisine: Asian, Chinese
Ingredients: Water 2 - 2.5 Liters; Shallots (Bawang Merah) 8–10 bulbs, thinly sliced; Garlic (Bawang Putih) 4–6 cloves, minced or sliced; Dried Shrimp (Ebi) 2–3 tablespoons (soaked and roughly chopped); Sweet Corn 3 ears (cut into 3–4 pieces each or kernels removed); Luffa (Oyong) 2–3 medium-sized gourds (peeled and sliced); Spinach (Bayam) 2 large bunches (leaves only); Salt 2–3 teaspoons (to taste); Sugar 1–2 teaspoons (to balance the savory); Bouillon Powder 2 teaspoons (chicken or mushroom flavor)

6 steps

Prep:15minCook:10min

This is a recipe for a classic, refreshing Indonesian Sayur Bening (Clear Vegetable Soup).

Updated at: Sat, 07 Mar 2026 04:15:11 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

Low

Nutrition per serving

Calories101.4 kcal (5%)

Total Fat1.3 g (2%)

Carbs20.3 g (8%)

Sugars7.2 g (8%)

Protein6.3 g (13%)

Sodium813.2 mg (41%)

Fiber4.2 g (15%)

% Daily Values based on a 2,000 calorie diet

Ingredients

8 servings

2 LitersWater

8 bulbsShallots

Bawang Merah, thinly sliced

4 clovesGarlic

Bawang Putih, minced or sliced

2 tablespoonsDried Shrimp

Ebi, soaked and roughly chopped

3 earsSweet Corn

cut into 3-4 pieces each or kernels removed

2Luffa gourds

Oyong, medium-sized, peeled and sliced

2 bunchesSpinach

Bayam, large, leaves only

2 teaspoonsSalt

to taste

1 teaspoonsSugar

to balance the savory

2 teaspoonsBouillon Powder

chicken or mushroom flavor

Instructions

Step 1

Prep Time: 10–15 minutes (peeling the luffa and picking spinach leaves takes the most time).

Step 2

Bring water to boil: 5–7 minutes.

Step 3

Aromatics (Shallot/Garlic/Ebi): 2 minutes (boil until the water smells fragrant).

Step 4

Corn: 5 minutes (or until the kernels turn bright yellow and tender).

Step 5

Luffa (Oyong): 2 minutes (they soften very fast).

Step 6

Spinach (Bayam): 30 seconds. Turn off the heat immediately after stirring them in to prevent them from becoming "mushy" or losing their vibrant green color.

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