Sup Sayur Asin, Tahu, dan Bakso – Pickled Mustard Green Soup with Tofu and Fish Ball
This soup is pretty much a staple in Chinese restaurants across Indonesia, especially the ones that have been in operation for decades. Newer Chinese restaurants where Indonesia outfits are just among the many scattered across other countries are less likely to have this soup in their menu, perhaps because this is not exactly a fancy soup, but a more humble soup prepared in Chinese households. But nevertheless, I know many who are fans of this soup, myself included.
- 1.5 liter water
- 1 medium size carrot, cut into ½ cm slices
- 2 tomatoes, cut into quarters
- 250 gram pickled mustard green (Indonesian: kiam chai/sayur asin)
- 1 block of firm tofu, about 200 gram, cut into cubes
- 25 fish balls, make a crisscross cut on each of the fish ball
- 1 teaspoon sugar
- 2 teaspoon salt
- ½ teaspoon pepper
- 3 cloves garlic
- 2 tablespoon oil
- 2 scallions, thinly sliced
- 1 tablespoon fried shallot (Indonesian: bawang goreng)
- Place water, carrot, and tomatoes in a pot and bring to a boil.
- Add mustard green and bring to a boil. Reduce heat and simmer until the carrot is tender.
- Meanwhile, combine garlic and oil in a microwaveable bowl and heat until garlic is golden brown. I use a 450 Watt setting for 3 minutes. You can fry your garlic in a frying pan if you wish.
- Add tofu and fish balls and bring to a boil. Season with sugar, salt, and pepper. Adjust the seasoning as needed.
- Pour the garlic oil and garnish with scallions and fried shallot. Turn off heat and serve immediately.