Ingredients with Measurements:
- 500g mushrooms, sliced
- 1 onion, chopped
- 3 cloves garlic, minced
- 2 tbsp vegetable oil
- 1 tsp ground black pepper
- 1 tsp salt
- 1 tbsp soy sauce
- 1 tbsp oyster sauce
- 1 L chicken broth
- 2 stalks green onions, chopped
- 1 tbsp cornstarch
- 2 eggs, beaten
Special equipment needed:
- Large pot
- Mixing bowl
- Whisk
Step-by-step instructions:
1. Heat the vegetable oil in a large pot over medium heat. Add the chopped onion and minced garlic, and sauté until fragrant.
2. Add the sliced mushrooms to the pot and stir well. Cook for 5 minutes until the mushrooms are tender.
3. Pour in the chicken broth and add the ground black pepper, salt, soy sauce, and oyster sauce. Stir well and bring to a boil.
4. Reduce the heat to low and let the soup simmer for 10 minutes.
5. In a small mixing bowl, whisk together the cornstarch and 1/4 cup of water until smooth. Pour the mixture into the soup and stir well.
6. Slowly pour the beaten eggs into the soup while stirring gently. Let the soup cook for another 2-3 minutes until the eggs are cooked.
7. Add the chopped green onions to the soup and stir well.
8. Serve hot with rice or bread.
- Time:
Preparation time: 15 minutes
- Cooking time: 20 minutes
Temperature:
- Medium heat for sautéing
- Low heat for simmering
Serving size:
- 4 servings
Nutritional information:
- Calories: 180
- Fat: 10g
- Carbohydrates: 15g
- Protein: 10g
Substitutions for ingredients:
- Vegetable oil can be substituted with any cooking oil.
- Chicken broth can be substituted with vegetable broth or water.
- Soy sauce can be substituted with tamari or liquid aminos.
- Oyster sauce can be substituted with hoisin sauce or fish sauce.
- Cornstarch can be substituted with potato starch or arrowroot powder.
Variations:
- Add cooked chicken or shrimp to the soup for extra protein.
- Use different types of mushrooms such as shiitake or portobello.
- Add vegetables such as carrots or bok choy for extra nutrition.
Tips and tricks:
- Use a whisk to stir the soup gently to avoid breaking the egg strands.
- Adjust the seasoning to taste by adding more salt or pepper if needed.
- Garnish with fresh herbs such as cilantro or parsley for extra flavor.
Storage instructions:
- Store leftover soup in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the soup in a pot over medium heat until heated through.
Presentation ideas:
- Serve the soup in a large bowl with a ladle.
- Garnish with chopped green onions or fresh herbs.
Garnishes:
- Chopped green onions
- Fresh herbs such as cilantro or parsley
Pairings:
- Rice or bread
Suggested side dishes:
- Steamed vegetables such as broccoli or green beans
Troubleshooting advice:
- If the soup is too thick, add more water or broth to thin it out.
- If the soup is too thin, add more cornstarch to thicken it.
Food safety advice:
- Make sure to cook the soup until the eggs are fully cooked to avoid any risk of foodborne illness.
Food history:
- Sop Jamur is a popular Indonesian mushroom soup that is often served as a comfort food.
Flavor profiles:
- Savory, umami, and slightly sweet.
Serving suggestions:
- Serve the soup hot with rice or bread for a filling and satisfying meal.
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Region: Indonesian