Ingredients with Measurements:
- 1 cup oncom, crumbled
- 1 cup button mushrooms, sliced
- 1 onion, chopped
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- 4 cups vegetable broth
- 1 cup coconut milk
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon cornstarch
- 2 tablespoons water
- Fresh parsley, chopped (for garnish)
Special equipment needed:
- Blender or immersion blender
Step-by-step instructions:
1. In a large pot, heat olive oil over medium heat. Add chopped onions and minced garlic, and sauté until fragrant and translucent.
2. Add sliced mushrooms and crumbled oncom to the pot, and continue to sauté for 5-7 minutes until the mushrooms are tender.
3. Pour in the vegetable broth and coconut milk, and stir to combine. Bring the soup to a boil, then reduce heat and let it simmer for 10-15 minutes.
4. Using a blender or immersion blender, puree the soup until smooth and creamy.
5. In a small bowl, mix cornstarch and water together until smooth. Add the mixture to the soup, and stir until the soup thickens slightly.
6. Season the soup with salt and black pepper to taste.
7. Ladle the soup into bowls, and garnish with chopped parsley.
- Time:
Preparation time: 10 minutes
- Cooking time: 25 minutes
Temperature:
- Medium heat
Serving size:
- 4 servings
Nutritional information:
- Calories: 236
- Fat: 17g
- Carbohydrates: 16g
- Protein: 7g
- Fiber: 3g
Substitutions for ingredients:
- Oncom can be substituted with tempeh or tofu.
- Vegetable broth can be substituted with chicken broth or beef broth.
- Coconut milk can be substituted with heavy cream or almond milk.
Variations:
- Add diced potatoes or carrots for a heartier soup.
- Use different types of mushrooms, such as shiitake or oyster mushrooms.
- Add a pinch of cayenne pepper for a spicy kick.
Tips and tricks:
- Make sure to crumble the oncom into small pieces before adding it to the soup.
- If the soup is too thick, add more vegetable broth or coconut milk to thin it out.
- For a creamier soup, use an immersion blender instead of a regular blender.
Storage instructions:
- Store leftover soup in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the soup on the stovetop over medium heat until heated through.
Presentation ideas:
- Serve the soup in a bowl with a drizzle of olive oil and a sprinkle of chopped parsley.
Garnishes:
- Chopped parsley, sliced scallions, or croutons.
Pairings:
- Serve the soup with a crusty bread or a side salad.
Suggested side dishes:
- Grilled cheese sandwich, Caesar salad, or roasted vegetables.
Troubleshooting advice:
- If the soup is too thin, add more cornstarch and water mixture to thicken it up.
- If the soup is too thick, add more vegetable broth or coconut milk to thin it out.
Food safety advice:
- Make sure to cook the soup to an internal temperature of 165°F to ensure it is safe to eat.
Food history:
- Oncom is a traditional Indonesian food made from fermented soybeans.
Flavor profiles:
- The soup has a creamy and earthy flavor from the oncom and mushrooms, with a hint of sweetness from the coconut milk.
Serving suggestions:
- Serve the soup as a starter or a light meal.
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Region: Indonesian