Daily Cooking Quest

Home / All Recipes / Indonesian / Sup Bening Bayam Jagung - Spinach and Corn Soup

Sup Bening Bayam Jagung - Spinach and Corn Soup

Learn how to cook this quick and healthy 15-minute Indonesian soup with fresh corn and spinach. Keep this gluten-free soup vegan-friendly with vegetable stock.
Sup bening bayam jagung - Indonesian spinach and corn soup.

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 12 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.

Sup Bening Bayam Jagung - Spinach and Corn Soup

5.0 from 11 reviews

Author: Anita Jacobson

Categories:

Cuisine:

Ingredients:

Prep Time: 15 mins

Cook Time: 15 mins

Total Time: 30 mins

Serves: 8

Print Recipe

Ingredients

  • 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

Instructions

  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.

Notes

  • (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.
Indonesian Pantry
Indonesian Kitchen

Comments

  • Mahy Mahy says:

    Oh wow, this soup looks absolutely remarkable! And that corn... it looks so cute. :-) Really need to add this to my September menu!

  • Chris Collins Chris Collins says:

    I love both Spinach and Corn so this soup is right up my street! Can't wait to try it :)

  • Angela Angela says:

    Your soup is so bright, colorful and delicious.

  • Pam Greer Pam Greer says:

    This quick and healthy soup is going to be perfect for our lunch! I have everything I need in the fridge to make it!

  • Genevieve from @fittyfoodlicious Genevieve from @fittyfoodlicious says:

    This looks like such a vibrant, healthy, and green recipe! I have some corn that I need to use up so I'm going to make this recipe this weekend!

  • Milky Milky says:

    The cob slices look so lovely in the photo, like sunflowers! I was afraid adding carrots (for canned corn version) was going to become veggie overkill, but the sweetness complemented the tomato acidity. I know it sounds almost TOO easy, but the amounts and flavor balance is all perfect.

  • Capri Capri says:

    I love the flavors of this soup! It’s so delicious!

  • Lisa Lotts Lisa Lotts says:

    This is such a beautiful, healthy soup. I love the seasonings in it too. If I can't find Indonesian Bay Leaves, can I substitute regular bay leaves?

    • Anita Anita says:

      Hi Lisa, Indonesian bay leaves have a very different flavor compared to regular bay leaves. It is better to omit if you can't find them.

  • Erica Erica says:

    The corn cobs in this look so lovely! This recipe is perfect for fall. 😍

  • Shelley Shelley says:

    I'd never heard of either sup bening bayam or sup bening bayam jagung, and I was so intrigued as soon as I saw your lovely photos! I was a little sad, though, since sweet corn season has just finished up here in Ohio ... but then I was excited that you offered options so I can actually make it ANY time of year - thank you!

  • Kelli Kelli says:

    Looks like such a simple and nourishing soup! Always looking for more ways to use up the last of in-season corn.

Leave a comment

Your email address will not be published. Required fields are marked *

Rate this recipe: