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Mixed Vegetable Soup (Sayur Campur)
By Chef Jacki Passmore


1/2 cup Organic Cabbage chopped 
2 packages Organic Tofu (use Soft Tofu) cut into 1/2 inch cubes 
1 large Organic Tomatoes sliced 
1 medium Organic Carrots sliced 
1 large Onion chopped 
2 cloves Organic Garlic 
1 tablespoon Oil 
1 Bay Leaves 
1/2 Ginger Root shredded 
1/2 teaspoon Ground White Pepper 
2 teaspoons Salt 1 teaspoon tamarindo - (tamarind) 
8 cups Stock or Water Dry Fried Onion (see recipe below) 
Cilantro or Coriander chopped 


In a sauté pan, cook the onion and garlic in vegetable oil until soft. 

Add the bay leaf, ginger, pepper, salt and tamarind and cook for 2 minutes. 

Bring stock or water to boil in a large pot. 

Add the cabbage, tofu, tomato, carrot and onion/garlic mixture and simmer for 20 minutes. 

Garnish with dry fried onion and fresh cilantro or coriander. 

Dry Fried Onion Flakes: 

Small Red Onions or Shallots. 

Peel onions and slice as thinly as possible.

Absorb excess moisture with paper towels. 

Heat a heavy frying pan and wipe with an oiled cloth. 

At moderate heat add the onion. 

Cook uncovered on both sides until the onion is browned and dry. 

Ensure that the onion is completely dried by placing it in a warm oven for at least 30 minutes. 

Store in an airtight container. (This is a slow cooking process to keep the onions from burning and getting bitter. If onions become soft after storage, re-crisp in a warm oven for a few minutes.)