Ingredients with Measurements:
- 500g of chicken breast, sliced thinly
- 200g of dried egg noodles
- 200g of shiitake mushrooms, sliced
- 2 stalks of lemongrass, bruised
- 3 kaffir lime leaves
- 1 cinnamon stick
- 3 cloves
- 2 cardamom pods
- 1 teaspoon of coriander seeds
- 1 teaspoon of cumin seeds
- 2 tablespoons of vegetable oil
- 2 cloves of garlic, minced
- 1 onion, chopped
- 1 teaspoon of turmeric powder
- 1 teaspoon of salt
- 1 teaspoon of sugar
- 1 liter of chicken stock
- 2 cups of water
- 2 tablespoons of lime juice
- 1 tablespoon of soy sauce
- 1 tablespoon of fish sauce
- 2 hard-boiled eggs, sliced
- 1 cup of bean sprouts
- 1/4 cup of chopped cilantro
- 1/4 cup of chopped scallions
Special equipment needed:
- Large pot
- Strainer
Step-by-step instructions:
1. In a large pot, heat the vegetable oil over medium heat. Add the garlic and onion and sauté until fragrant.
2. Add the chicken and sauté until browned.
3. Add the lemongrass, kaffir lime leaves, cinnamon stick, cloves, coriander seeds, cumin seeds, turmeric powder, salt, and sugar. Stir well.
4. Pour in the chicken stock and water. Bring to a boil and then reduce the heat to low. Simmer for 30 minutes.
5. Remove the chicken from the pot and set aside to cool. Once cool, shred the chicken into small pieces.
6. Strain the soup to remove the spices and aromatics.
7. Return the soup to the pot and bring to a boil.
8. Add the sliced shiitake mushrooms and cook for 5 minutes.
9. Add the egg noodles and cook for another 3 minutes.
10. Add the lime juice, soy sauce, and fish sauce. Stir well.
11. To serve, divide the shredded chicken, sliced hard-boiled eggs, bean sprouts, cilantro, and scallions among 4 bowls.
12. Ladle the soup over the ingredients in each bowl.
Time:
Preparation time: 20 minutes
Cooking time: 45 minutes
Temperature:
Medium heat
Serving size:
4 servings
Nutritional information:
Calories per serving: 400
Fat: 10g
Carbohydrates: 45g
Protein: 30g
Substitutions for ingredients:
- Chicken breast can be substituted with chicken thighs or tofu.
- Shiitake mushrooms can be substituted with any type of mushrooms.
- Dried egg noodles can be substituted with fresh egg noodles or rice noodles.
- Vegetable oil can be substituted with any type of cooking oil.
- Lime juice can be substituted with lemon juice.
Variations:
- Add sliced carrots, cabbage, or bok choy for extra vegetables.
- Use beef or pork instead of chicken.
- Add a spoonful of sambal oelek for extra spice.
Tips and tricks:
- To make the soup more flavorful, simmer the chicken stock with the chicken bones for an hour before adding the chicken breast.
- Use a strainer to remove any impurities from the chicken stock.
- To make the soup more filling, add more noodles or vegetables.
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 the ingredients arranged neatly on top.
Garnishes:
Garnish with a lime wedge and a sprinkle of chopped cilantro.
Pairings:
Serve with a side of steamed rice or crusty bread.
Suggested side dishes:
Serve with a side of stir-fried vegetables or a simple salad.
Troubleshooting advice:
- If the soup is too salty, add more water or chicken stock.
- If the soup is too bland, add more salt or soy sauce.
Food safety advice:
Make sure to cook the chicken thoroughly to avoid any risk of foodborne illness.
Food history:
Soto Mi Jamur is a traditional Indonesian soup that is commonly served for breakfast or lunch.
Flavor profiles:
Soto Mi Jamur has a savory and slightly sweet flavor with a hint of spice.
Serving suggestions:
Serve hot with a side of steamed rice or crusty bread.
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Region: Indonesian