Clear Soup with Red Spinach and Sweet Corn (Sayur Bening)

Name: Clear Soup with Red Spinach and Sweet Corn (Sayur Bening)
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Ingredients: 3 quarts water; ¼ cup plus 2 tablespoons sugar; 5 Chinese key rootlets (smashed); 4 (3 ounces) Asian shallots (peeled, trimmed, and smashed); 4 salam leaves; 2 teaspoons salt; 3 medium ears sweet corn (kernels scraped off (3 cups)); 1 small (8-ounce) orange sweet potato or yam (cut into ¾-inch cubes); 1 pound red spinach (trimmed, leaves plucked, stems cut into 1-inch lengths); 2 medium (8 ounces) ripe tomatoes (halved and cut into quarters)

An Indonesian-style clear soup featuring red amaranth, sweet corn, and sweet potato, with a mildly sweet, light flavor.

35 min

Easy

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Clear Soup with Red Spinach and Sweet Corn (Sayur Bening)

Ingredients

water 3 quarts

sugar ¼ cup plus 2 tablespoons

Chinese key rootlets (smashed) 5

Asian shallots (peeled, trimmed, and smashed) 4 (3 ounces)

salam leaves 4

salt 2 teaspoons

sweet corn (kernels scraped off (3 cups)) 3 medium ears

orange sweet potato or yam (cut into ¾-inch cubes) 1 small (8-ounce)

red spinach (trimmed, leaves plucked, stems cut into 1-inch lengths) 1 pound

ripe tomatoes (halved and cut into quarters) 2 medium (8 ounces)

Instructions

Boil base ingredients

Bring water to a rolling boil in a large pot. Add sugar, Chinese key rootlets, Asian shallots, salam leaves, and salt. Bring to a boil again.

Simmer vegetables

Turn heat to medium, add sweet corn kernels, sweet potato, and spinach stems. Simmer for 9 to 10 minutes until the sweet potato is tender. Season to taste.

Add greens and finish

Turn heat to high and bring to a boil. Add spinach leaves and tomatoes. Cover the pot, turn off the heat, and let it sit for 5 minutes. Remove and discard the Chinese key rootlets, Asian shallots, and salam leaves. Serve hot with rice and meat dishes.