Sup Ikan dan Jamur Kuping - Fish and Wood Ear Mushroom Soup

5.0 from 2 reviews

Author: Anita Jacobson




Prep Time: 15 mins

Cook Time: 10 mins

Total Time: 25 mins

Serves: 4


  • 6 cup water
  • 1 tablespoon tiny anchovies (Indonesian: ikan teri)
  • 2 tablespoon deep fried shallot flakes (Indonesian: bawang goreng)
  • 4 tomatoes, cut into wedges
  • 150 gram wood ear mushroom (Indonesian: jamur kuping), thinly sliced
  • 1 tablespoon fish sauce (Indonesian: kecap ikan)
  • 1 tablespoon salt
  • 1 teaspoon sugar
  • 1 teaspoon ground white pepper
  • 500 gram firm white fish such as tilapia, rock fish, or red snapper, thinly sliced
  • juice of 1 lime
  • 3 bird eye chilies (Indonesian: cabe rawit), sliced (optional)
  • 2 scallions, thinly sliced


  1. In a soup pot, boil together water, anchovies, deep fried shallot flakes, tomatoes, wood ear mushroom, fish sauce, salt, sugar, and ground white pepper. Reduce heat and simmer for 5 minutes.
  2. Return soup to a boil, add fish slices, then cook only until the soup boils again. Turn off heat. Add lime juice, chilies (if used), and scallions. Serve hot.

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