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Sayur Oyong: Luffa Gourd Soup

Sayur Oyong: Luffa Gourd Soup

  • Author: Nunuk Sri Rahayu
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Total Time: 35 minutes
  • Yield: 3 1x
  • Category: Soups & Stews, Vegetables, Beef & Lamb
  • Method: Boiling
  • Cuisine: Indonesian
  • Diet: Halal


Sayur oyong is a light, clear luffa gourd soup that’s typical of Indonesian home cooking. The gourd is cooked with cellophane noodles, garlic, and mushroom bouillon. Beef balls can be added for extra protein. 


  • 1 luffa gourd (around 500 gr), peel the outer skin, slice
  • 10 beef meatballs, sliced into 3 parts (optional)
  • 25 gr cellophane noodles, soak in cold water for 10 minutes
  • 3 cloves garlic, peeled, finely minced
  • Salt to taste
  • ¼ tsp white pepper powder
  • 1 tsp mushroom bouillon powder
  • 3 tbsp oil
  • 800 ml water


  1. Fill a cooking pot with water, add the sliced beef balls, and bring to a boil.

    Boil the sliced beef balls

  2. Meanwhile, heat the oil over medium heat and sauté the minced garlic until fragrant and golden, around 2 minutes.

    sauté the minced garlic

  3. When the water is boiling, put the garlic and the oil into the soup.
  4. Add salt, white pepper powder and mushroom bouillon. Simmer for about 10 minutes until the soup is done. 
  5. Add the sliced luffa gourd, and cook for another 3 minutes. 

    Add the sliced luffa gourd

  6. Add the cellophane noodles, turn off the heat and cover the pot.
  7. Let the soup rest for another 10 minutes before serving. The noodles will continue to cook and soften.
  8. Ladle the soup into a serving bowl and garnish with fried shallots if available.


  • The beef balls can be omitted if unavailable.

Keywords: Quick and easy, non-spicy, healthy