Vegan Indonesian Bakso (Meatball Soup)

Discover the comforting flavors of Vegan Indonesian Bakso, a plant-based twist on the classic meatball soup that’s bursting with rich, savory goodness. This hearty dish features tender tofu and oyster mushroom "meatballs" seasoned with garlic, ginger, and soy sauce, simmered to perfection in a fragrant vegetable broth infused with sesame oil and chili paste. Packed with vibrant veggies like bok choy and carrots, this wholesome soup is as nourishing as it is satisfying. Perfect for a cozy dinner or a flavorful meal prep option, this vegan meatball soup comes together in just an hour and is sure to delight with its authentic Indonesian-inspired spices. Serve it piping hot and garnish with fresh spring onions for a comforting bowl that’s big on flavor yet completely plant-based.

Nutriscore Rating: 81/100

Prep Time:30 mins

Cook Time:30 mins

Total Time:60 mins

Servings: 4

Ingredients

• 14 ounces extra-firm tofu
• 8 ounces oyster mushrooms
• 1 medium onion
• 4 garlic cloves
• 1 inch piece ginger
• 1 cup rice flour
• 2 tablespoons cornstarch
• 3 tablespoons soy sauce
• 6 cups vegetable broth
• 2 heads bok choy
• 2 large carrots
• 1 tablespoon chili paste
• 1 tablespoon sesame oil
• 1 teaspoon salt
• 0.5 teaspoon pepper
• 2 stalks spring onions

Directions

Step 1

Crumble the tofu and roughly chop the oyster mushrooms. Combine them in a food processor along with the rice flour, 2 minced garlic cloves, 1 tablespoon of soy sauce, salt, and pepper. Pulse until the mixture forms a smooth, moldable paste.

Step 2

Using your hands, shape the mixture into small balls, about 1 inch in diameter. You should make around 20 balls.

Step 3

Bring a pot of water to a simmer and gently drop in the tofu balls. Let them cook until they float, about 5 minutes. Scoop them out with a slotted spoon and set aside.

Step 4

In a large soup pot, heat the sesame oil over medium heat. Add the remaining garlic (minced), grated ginger, and chopped onion. Sauté until the onion is translucent.

Step 5

Add in the vegetable broth, carrots (sliced into thin rounds), remaining soy sauce, and chili paste. Bring the mixture to a boil, then reduce the heat and let it simmer for 10 minutes.

Step 6

Meanwhile, chop the bok choy and spring onions. Add them to the pot along with the cooked tofu balls. Simmer for an additional 5 minutes.

Step 7

Taste the soup and adjust the seasoning with more soy sauce, salt, or pepper if needed.

Step 8

Serve hot, garnished with sliced spring onions. Enjoy your savory Vegan Indonesian Bakso!

Nutrition Facts

Serving size	(2973.0g)

Amount per serving	% Daily Value*
Calories	2189.1

Total Fat 62.0g	0%
Saturated Fat 9.9g	0%
Polyunsaturated Fat 10.3g
Cholesterol 0mg	0%
Sodium 8173.2mg	0%
Total Carbohydrate 306.4g	0%
Dietary Fiber 46.8g	0%
Total Sugars 47.7g
Protein 122.4g	0%

Vitamin D 0IU	0%
Calcium 3392.3mg	0%
Iron 26.1mg	0%
Potassium 6842.3mg	0%

*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.

Source of Calories

Fat: 24.5%

Protein: 21.5%

Carbs: 53.9%