Tag Archives: Bening

Sup Bening Bayam Jagung – Spinach and Corn Soup Recipe

Sup bening bayam jagung – Indonesian spinach and corn soup.

Sup bening is Indonesian clear soup with fresh vegetables. There are two version of sup bening: sup bening bayam (spinach soup) and sup bening bayam jagung (spinach and corn soup). The latter is a more complete and delicious version of the two, and that is the recipe I am sharing in this post.

Do try to use fresh corn whenever possible since the soup will benefit from the natural sweetness of corn cobs. But I will give a guide on how to increase the soup sweetness when using canned/frozen corn.

Ingredients for sup bening bayam jagung (spinach and corn soup): spinach, corn, tomato, shallot, garlic, ginger, Indonesian bay leaves (daun salam), and salt.

Ingredients for sup bening bayam jagung (spinach and corn soup): spinach, corn, tomato, shallot, garlic, ginger, Indonesian bay leaves (daun salam), and salt.

Ingredients for Indonesian spinach and corn soup

This soup is all about the freshness of spinach and corn, so be sure to start with very fresh spinach (or baby spinach) and fresh corn.

The supporting ingredients for Indonesian sup bening are vegetable stock/chicken stock, shallot, garlic, ginger, Indonesian bay leaves (Indonesian: daun salam), tomato, and salt.

Fresh corn vs. canned/frozen corn

You can substitute two fresh corns with 1 1⁄2 cup of canned/frozen corn kernels. There is no need to thaw frozen corn before using it.

The soup will lack natural sweetness that comes from fresh corn cobs when you use canned/frozen corn kernels. To counteract this lack of sweetness, it is a good idea to add half a cup of diced carrot if you choose to use canned or frozen corn instead of fresh corns.

How to cook Indonesian spinach and corn soup: (1) Boil vegetable/chicken stock, corn, shallot, garlic, ginger, and daun salam. (2) Add spinach and tomato. (3) Season with salt.

How to cook Indonesian spinach and corn soup: (1) Boil vegetable/chicken stock, corn, shallot, garlic, ginger, and daun salam. (2) Add spinach and tomato. (3) Season with salt.

Step-by-step to prepare Indonesian sup bening

1. When using fresh corns

Boil vegetable stock/chicken stock, corn, shallot, garlic, ginger, and Indonesian bay leaves in a pot over medium heat. Cook for 10 minutes.

Add spinach and tomato. Continue cooking until spinach wilts.

Turn off the heat. Season with salt if necessary. Serve immediately.

2. When using canned/frozen corn

Boil vegetable stock/chicken stock, corn kernels, diced carrots, shallot, garlic, ginger, and Indonesian bay leaves in a pot over medium heat. Cook for 10 minutes.

Add spinach and tomato. Continue cooking until spinach wilts.

Turn off the heat. Season with salt if necessary. Serve immediately.

Sup bening bayam jagung - Indonesian spinach and corn soup.

Sup bening bayam jagung – Indonesian spinach and corn soup.

More great corn dishes to try

This is the height of summer and corn is plentiful and very fresh. Why not make use of them and try your hands preparing more corn dishes like these:

Sup bening bayam jagung - Indonesian spinach and corn soup.

Sup bening bayam jagung – Indonesian spinach and corn soup.

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