Home / All Recipes / Indonesian / Mi Sop Medan - Medan Style Chicken Noodle Soup
Mi Sop Medan - Medan Style Chicken Noodle Soup
Another favorite from my hometown. I know there seems to be so many things to prepare for, but they are not hard, really. And you can always prepare the noodles right before serving time and everything else in advance. ♥
Mi Sop Medan - Medan Style Chicken Noodle Soup
Ingredients
- 500 gram bone in chicken breast
- 100 gram jicama/water chesnut, peeled and cut into small cubes
- 5 tablespoon cooking oil
- 2 liter water
- 2 tomatoes
- 1 inch cinnamon stick (Indonesian: kayu manis)
- 1 anise (Indonesian: pekak/bunga lawang)
- 2 cardamom (Indonesian: kapulaga)
- 4 cloves (Indonesian: cengkeh)
- Grind the following into spice paste
- 15 shallots (Indonesian: bawang merah)
- 15 cloves garlic (Indonesian: bawang putih)
- 2 inch ginger (Indonesian: jahe)
- 2 candlenuts (Indonesian: kemiri)
- 1 tablespoon salt
- 1 teaspoon ground pepper
- Noodles
- 250 gram dried egg noodles
- 250 gram dried vermicelli
- Garnish
- 2 scallion (Indonesian: daun bawang), finely chopped
- 2 celery leaves (Indonesian: daun seledri), finely chopped
- 2 tablespoon fried shallot (Indonesian: bawang goreng)
- 2 lime (Indonesian: jeruk nipis), cut into wedges
- Chili Sauce
- 1 tablespoon chili sauce (Indonesian: sambal bajak)
- 2 tablespoon sweet soy sauce (Indonesian: kecap manis)
Instructions
- Chicken Soup and Fried Chicken
- Heat oil in a soup pot and fry the spice paste until fragrant, about 3-5 minutes.
- Add water, tomatoes, cinnamon stick, anise, cardamom, and cloves. Bring to a boil.
- Add chicken breast and water chestnut and bring to a boil. Cover the lid, reduce heat, and simmer for 30 minutes until the chicken is tender and fully cooked.
- Remove chicken from the soup, fry until golden brown, and tear the meat. Set aside.
- Noodles
- Boil vermicelli and noodle according to the packaging. Drain and set aside. Toss with a little bit of cooking oil to prevent from sticking.
- To serve
- Place some noodles and some vermicelli in a bowl, pour soup and garnish with chopped scallion, celery leaves and fried shallot. Serve with a side dish of fried chicken, lime wedges, and chili sauce.
Comments
Hi Anita. I enjoyed your site here that I happened upon. I really like to cook and eat also. I like Thai, Malay, Indonesian, Persian, and Arabic mostly. I feel when people say "Mediterranean" after I say "Arabic", that that is si very incorrect actually, The Mediterranean Sea covers a lot of shores of many countries. From Morocco ( another great food source ! ) to Egypt to Syria to Greece to Italy and France and over to Spain And Portugal..Turkey also has great food recipes. I live in Ho Chi Minh Viet Nam now. When I first arrived here I really liked the food for about 3 weeks. Then I guess it got old or boring to me. I miss my Indian food ( another one I love and forgot to mention above! ) and my Arabic food and spices too. But I miss cooking and eating Indonesian. Of all the Asian foods, I love Indo the best. I also make and drink jamu. Many ingredients I can buy online or take a trip downtown to District 1 in the heart of Ho Chi Minh but everything there is tourist oriented and expensive. And they don't have everything. So, any suggestions? Thanks Kevin
Hi Kevin, I am always happy when people get excited about Indonesian food :) That said, I am not familiar with Vietnam at all, so I don't think I am the right person to ask on where to buy ingredients for Indonesian cuisine. I am really sorry I cannot help.
Hi Anita, Thanks for all the wonderful recipes.I was also born in Medan and now living in Germany. Your recipes has cured my homesickness n my family also loving it. Thanks Linda
Hi Linda, indeed having Indonesian food is the best way to cure homesickness :) All my best wishes to you and your family in Germany.
I was so pleased and impressed with Kari Bihun Medan, that I had a good feeling about this! Definitely a worthy take on chicken noodle soup: the boiled-then-fried chicken bits were really tasty and I would say it's a technique worth stealing for other chicken soup recipes. As one would expect from the serious shopping list of spices, you'll get a great, fragrant broth. I think this recipe would satisfy picky eaters just as much as folks who crave complex/exotic flavors, thanks to the condiment spread.
I splurged for some actual shallots this time, so the only substitution I made was using a chayote instead of jicama, since I forgot to grab one at the market. I figure even a potato would be okay in a pinch, but it'll lack the crunch.
(I also thawed some "mystery" bone-in chicken pieces that I thought were breasts, but I think it was a bunch of backs, lol. So mine didn't yield quite as much meat, but I probably got a lot of nutrition from the bones and other boiled-off bits.)
I doubt it needs to be said, but it's always satisfying to enjoy a dish like this where you know exactly what you're cooking, since all the spices are in their most pure form and there's no canned broth. It's also pretty achievable without a big trip to an Asian market (which is probably more important now than ever for those of us who rely on imports to create dishes we love/miss).
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