Sup Daging is a clear spiced beef soup you find at Malay hawker stalls and warung, usually ordered alongside roti canai or a crusty French loaf. The broth is light and fragrant, flavoured with things like star anise, cinnamon, and cloves, but do not let "clear soup" fool you into thinking it is low calorie automatically. At 400 kcal a bowl, it is solidly in the middle range, and that is because beef shank and short rib are fatty cuts by nature. The rendered fat from the meat bleeds into the broth, and bone marrow versions (Sup Berempah) push it to 460 kcal. Fair warning though: these numbers are genuine ballpark estimates. Hard lab data for Malaysian hawker soups is thin, so take them as a reasonable guide rather than gospel.
What actually swings the number is the cut of beef and how much fat ends up in your bowl. Lean cuts like topside instead of shank can shave off 80 to 100 kcal without you noticing much. The broth itself at around 60 kcal per 300ml is not the villain, but stalls that skim less fat off the top will give you a noticeably richer, higher-calorie soup. Potato and carrot add about 45 kcal from 60g, which is fine. The real jump comes from the roti. Two pieces of roti canai or French loaf adds roughly 180 kcal and takes you to 580 kcal total. If you are watching calories, eat the soup on its own first. You might not even want the bread after that.