Sup Bening Bayam Jagung - Spinach and Corn Soup

5.0 from 11 reviews

Author: Anita Jacobson




Prep Time: 15 mins

Cook Time: 15 mins

Total Time: 30 mins

Serves: 8


  • 6 cup vegetable stock/chicken stock
  • 2 fresh corn, cut into 1 inch pieces (Note 1)
  • 50 gram (1.75 oz) shallot, thinly sliced
  • 4 cloves garlic, thinly sliced
  • 1 inch ginger, thinly sliced
  • 2 Indonesian bay leaves (Indonesian: daun salam), optional
  • 600 gram (20 oz) spinach, washed and drained
  • 200 gram (7 oz) tomato, diced
  • salt, to taste


  1. Boil vegetable stock/chicken stock, corn, shallot, garlic, ginger, and Indonesian bay leaves in a pot over medium heat. Cook for 10 minutes.
  2. Add spinach and tomato. Continue cooking until spinach wilts.
  3. Turn off the heat. Season with salt if necessary. Serve immediately.


  • (1) Substitute with 1 1⁄2 cup of canned/frozen corn kernels. There is no need to thaw frozen corn before using it. I usually add 1/2 cup of diced carrot to replicate the natural sweetness from fresh corn cobs.

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