Mie Sop Ayam (chicken noodle soup) is a popular and affordable street food here. The vendors normally show up wandering around busy streets after lunch time. The portion is small, and not filling. So instead of taking it as main meal, most people enjoy it as snacks or light meal.
This soupy noodle with bits of chicken meat floating on top with fried shallots, chopped greens is the easiest survival kits for self-made entrepreneur. Certain vendors have certain “secret ingredients”. Some with extra special broth, some with extra funky condiments. I once had some with splashes of peanut sauce that made my stomach go all funny
Street version of “mie sop ayam” (“mie” as in noodles, “sop” as in soup, “ayam” as in chicken) has something in common, heavily seasoned with chicken flavored powder/stock, extra sugar and salt, splashed with sweet soy sauce, bloody red tomato sauce and green chili paste. With a bottle of ice tea, that’s a meal. Although most of them will tell you the secret is in the broth, I will tell anyone who would listen that it is the condiments. The crunch of tapioca crackers, the sweet and sour of tomato sauce, the tanginess of deep fried shallot flakes do all they can to mask the real quality of the broth. Sneaky .. sneaky …
The real challenge for cooking homestyle mie sop is the preparation of the condiments. But sometimes, less is more! Making the soup in one big batch takes as much work as a small batch. It freezes well, and can be heated up easily. Tossed some fresh noodles or dried noodles or even pasta. That’s mie sop! Enjoy it with splashes of tomato sauce, sweet soy sauce and chili sauce and sprinkle generous heaps of chopped spring onions.
Indonesian Chicken Noodle Soup
Spices to be ground
3 cloves garlic (15 g)
5 shallots (50 g)
1 tsp ground white pepper
1/2 tbsp salt
1/2 cm fresh ginger
Whole spices for broth
1/2 star anise
2 cm length cinnamon stick
4 pieces cloves
1/4 fresh nutmeg
1 whole cardamom
50 g chinese celery (divide into two, chopped finely for condiments and the other half for broth)
1 stalk spring onion (same as above)
1 tomato (quartered)
1 jicama (quartered), can be substituted with carrot
2 ltr water (for broth)
150 g yellow egg noodles (fresh or dried)
150 g rice vermicelli (dried)
Fried shallot flakes
Red and white tapioca crackers (fried till fluffy)
Slices of lime (optional)
In a large stock pot, boil water and add star anise, cinnamon, cloves, nutmeg and cardamom. Boil over high heat for 10 minutes. Lower heat to a simmer
Grind the spices till smooth using a spice grinder (or pound away with mortar and pestle). In a skillet, heat 1/4 cup of vegetable cooking oil and quickly stir fry the ground spices till turned brown, for about 5 - 7 minutes.
Add the spices into the stock pot, and throw in tomato, jicama and chicken breasts. Turn the heat to medium. Cook for another 10 minutes or till boiling. Reduce heat to a simmer and remove the chicken breast from the broth. Add celery and spring onion to the broth
Deep fry chicken breast for 5 minutes till the skin turned brown and crunchy. Shred the chicken meat to small pieces or cube them.
Prepare the egg noodles and vermicelli by blanching them quickly with hot water for 2 - 4 minutes and drain well.
Remove the tomato, whole spices, jicama, spring onion and celery from the broth before serving.
To serve, first put cooked egg noodles and vermicelli in a deep dish or bowl. Add chicken bits and chopped celery and spring onions on top. Pour the boiling broth on top of the noodles. Add one tablespoon of sweet soy sauce and one teaspoon of tomato sauce. Sprinkle some shallot flakes and crackers. Serve with green chili dip.