Indonesian food got influence from Chinese cuisine as well. One of my favorite noodles is Chinese origin. Locally called kwetiau or sha he fen in Chinese. It is made from rice and has chewy texture that I adore.
There are a lot street food vendors in Jakarta, Bogor, and nearby cities that sell kwetiau, usually the same stall that sell fried rice. In these kind of stalls, you can get fried kwetiau (stir fried with egg, green mustard, sprout, and seasoned with sweet soy sauce) that I always choose over fried rice.
In this post, I made soupy kwetiau or rice noodle and vegetables soup.
Bogor, the city that I live in, has entered rainy season. It is cloudy with high chance of rain as I am writing this. In this kinda weather, I crave for something warm and comforting. Noodle soup would be great, don’t you think?
So I made this rice noodle and vegetable soup for dinner. I bought the rice noodle soup already cooked and ready to use. But I am sure there are this kind of noodle sold dried and can be kept for a long time. The vegetables I use were carrot, two different types of mushrooms, broccoli, spring onion, flat-leaf parsley, onion, and garlic. I also use local meatball, but you can skip this if you want a vegetarian dish.
The mushrooms I used were straw mushroom (locally known as jamur merang) and black ear mushroom (locally known as jamur kuping). There was no particular reason as why I used these mushrooms. It just because they were easy to get here. You can switch it to whatever mushrooms or other vegetables you like.
The most important thing in making soup is to ensure you have great tasting broth. I don’t use stock in this recipe because I didn’t have it when I make this. So I use combination of soy sauce, oyster sauce, ginger, and sesame oil to give taste in this soup. Of course the vegetables also contribute to the taste. It turned out just like I wanted it to be. Delicious and comforting.
This soup was very simple to make. First, prepare the rice noodle. If you find the ready to use noodle like I did, you just need to rinse it with hot water to make sure it clean. Or if you use dried noodles, just cook it following instruction in the packaging.
I didn’t cook the noodle with other ingredients. Instead, I put the noodle in separate bowl. I just put some in a serving bowl and pour the hot soup on it. Why? Because I don’t want the texture become too soggy. I like the chewy texture of this noodle.
Next, the soup. What I did was to sauté the onion first until translucent, then I poured water and waited until it boil. Then in went the carrot. Since carrot took the longest to cooked, it went in first. Three minutes later, the remaining ingredients (except the noodle) went in. Just waited for another 3-5 minutes, and that was all.
It is very important to adjust the taste. Add more salt or pepper or soy sauce to get just how you like it.
Below is the recipe for my rice noodle and vegetables soup.
- 500 gr wide rice noodle (kwetiau)
- 200 gr carrot
- 150 gr broccoli
- 100 gr black ear mushroom
- 100 gr straw mushroom
- 100 gr meatball
- 1 pcs onion
- 5 cloves garlic
- 2 stalks spring onion
- 2 stalks flat-leaf parsley
- 2 tbsp cooking oil
- 1 liter water
- 4 cm ginger
- 4 tbsp soy sauce
- 2 tbsp oyster sauce
- 2 tbsp sesame oil
- 1 tsp salt
- 1 tsp pepper
- Prepare the vegetables (wash and cut/slice/mince)
- Prepare the noodle
- Sauté the onion with cooking oil until translucent in the pot for the soup
- Add water and bring to boil
- Add carrot and let them cook for 3 minutes
- Add the remaining ingredients (except the noodle). Keep cooking until all vegetables are cooked.
- Correct the taste by tasting it and add more salt or pepper according to your liking.
- In serving bowl, add some noodles, and pour hot soup over it.
- Notes: You can add sprinkle fried shallot or chili flakes if you like.