Vegetarian Bakso Kuah
Delight your taste buds with this savory and satisfying *Vegetarian Bakso Kuah*, a plant-based twist on the classic Indonesian favorite! Featuring protein-packed tofu and umami-rich shiitake mushrooms, these golden, crispy meatball-inspired bites are simmered in a fragrant vegetable broth infused with soy sauce and a hint of sweetness. Balanced with tender spinach and topped with fresh spring onions and crispy fried shallots, this hearty soup is a comforting, wholesome dish that's perfect for any occasion. Quick to prepare in under an hour and brimming with authentic Indonesian flavors, this vegetarian recipe is ideal for family dinners or a nourishing solo meal. Whether you're exploring Indonesian cuisine or seeking a delicious meat-free alternative, this soul-warming *Bakso Kuah* will be an instant hit.
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Recipe Information
Ingredients
- 400 grams Firm tofu
- 150 grams Shiitake mushrooms
- 50 grams All-purpose flour
- 2 tablespoons Cornstarch
- 2 cloves Garlic, minced
- 1 teaspoon Salt
- 0.5 teaspoon White pepper
- 500 milliliters Vegetable oil
- 1 liter Vegetable broth
- 3 tablespoons Soy sauce
- 1 teaspoon Sugar
- 100 grams Fresh spinach
- 2 tablespoons Spring onions, finely chopped
- 2 tablespoons Fried shallots
Instructions
Dry the tofu thoroughly by wrapping it in paper towels and pressing it gently to remove excess water. Then crumble it into a bowl.
Finely chop the shiitake mushrooms and add them to the crumbled tofu.
Add the all-purpose flour, cornstarch, minced garlic, salt, and white pepper to the tofu and mushroom mixture. Mix well to form a cohesive dough.
With slightly wet hands, form the mixture into small balls (about 2.5 cm in diameter).
In a deep pan, heat the vegetable oil to 180°C (350°F). Carefully fry the tofu balls until they are golden brown. Remove and drain on paper towels.
In a separate pot, bring the vegetable broth to a simmer, then stir in the soy sauce and sugar.
Add the fried tofu balls to the simmering broth and let them cook for about 10 minutes to absorb some of the flavors.
In the last 2 minutes of cooking, add the fresh spinach to the broth and let it wilt.
Serve the Vegetarian Bakso Kuah hot, garnished with chopped spring onions and fried shallots.
Nutrition Facts
Calories |
1303 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 122.6 g | 157% | |
| Saturated Fat | 17.6 g | 88% | |
| Polyunsaturated Fat | 71.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1558 mg | 68% | |
| Total Carbohydrate | 40.3 g | 15% | |
| Dietary Fiber | 7.4 g | 26% | |
| Total Sugars | 6.8 g | ||
| Protein | 24.4 g | 49% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 754 mg | 58% | |
| Iron | 5.7 mg | 32% | |
| Potassium | 874 mg | 19% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
