Vegetarian Indonesian Bakso (Meatball Soup)

Delight in the comforting flavors of Vegetarian Indonesian Bakso, a plant-based twist on the classic Indonesian meatball soup. This hearty dish features tofu-based meatballs infused with grated carrots, mushrooms, and fragrant garlic, simmered to perfection in a savory vegetable broth. Nutritious bok choy and tender vermicelli noodles add texture and balance, while sweet soy sauce (kecap manis) and fried shallots elevate the flavor profile with rich, umami notes. Finished with a refreshing squeeze of lime, this vegetarian bakso offers a harmonious blend of sweet, savory, and tangy in every spoonful. Perfect for weeknight dinners or a warming meal to share, this recipe is a satisfying, meat-free way to explore authentic Indonesian cuisine.

Nutriscore Rating: 79/100

Prep Time:20 mins

Cook Time:30 mins

Total Time:50 mins

Servings: 4

Ingredients

• 250 grams firm tofu
• 1 medium carrots, grated
• 100 grams button mushrooms, finely chopped
• 3 cloves garlic, minced
• 2 stalks spring onions, chopped
• 3 tablespoons cornstarch
• 2 tablespoons soy sauce
• 0.5 teaspoon ground white pepper
• 1.5 liters vegetable broth
• 200 grams bok choy, chopped
• 100 grams vermicelli noodles
• 2 tablespoons kecap manis (sweet soy sauce)
• 3 tablespoons fried shallots
• 1 whole lime, cut into wedges
• 1 teaspoon salt

Directions

Step 1

Start by preparing the vegetarian meatballs. Crumble the firm tofu into a large mixing bowl.

Step 2

Add grated carrot, finely chopped mushrooms, minced garlic, and chopped spring onions to the tofu.

Step 3

Incorporate the cornstarch, soy sauce, ground white pepper, and half of the salt. Mix well until everything is combined and holds together.

Step 4

Using your hands, form the mixture into small balls, about 1 inch in diameter. Set aside.

Step 5

In a large pot, bring the vegetable broth to a gentle boil over medium heat.

Step 6

Once boiling, gently drop the prepared tofu balls into the broth. Let them cook uncovered for about 10-12 minutes or until they start to float and firm up.

Step 7

Add the chopped bok choy to the pot and cook for an additional 5 minutes.

Step 8

Meanwhile, cook the vermicelli noodles according to package instructions. Drain and rinse with cold water. Set aside.

Step 9

Reduce the heat to a simmer, add the kecap manis and remaining salt to the broth, adjusting seasonings to taste.

Step 10

To serve, divide the cooked noodles among bowls. Ladle the soup and vegetarian meatballs over the noodles.

Step 11

Garnish with fried shallots and serve with lime wedges on the side for squeezing over the top.

Step 12

Enjoy your hearty and delicious Vegetarian Indonesian Bakso!

Nutrition Facts

Serving size	(2444.0g)

Amount per serving	% Daily Value*
Calories	1613.5

Total Fat 33.7g	0%
Saturated Fat 5.0g	0%
Polyunsaturated Fat 4.6g
Cholesterol 0mg	0%
Sodium 8227.8mg	0%
Total Carbohydrate 286.0g	0%
Dietary Fiber 37.6g	0%
Total Sugars 53.1g
Protein 74.5g	0%

Vitamin D 7IU	0%
Calcium 960.5mg	0%
Iron 17.3mg	0%
Potassium 4680.3mg	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: 17.4%

Protein: 17.1%

Carbs: 65.5%