May 24, 20214 min read

Enoki Soto

Updated: Jul 20

This recipe is featured in my ECookbook:

I kinda dislike the iconic Indonesian noodles soup dish, Mee Soto. Maybe, I have not tasted one that is as awesome as my grandma's, or maybe, I just dislike the yellow rubbery noodles that most eateries used. Even tho, some are using vermicelli, it still doesn't come close to my grandma's version. Her soup alone has so many flavors going on that will leave you wanting more.

Making this is kinda of a homage to her. Even tho, I flipped the dish upside down and made it into my own (hope she won't kill me for doing this), every bite is nostalgic. Don't get me wrong. I am not saying that my version is on par with hers. I am not even close. All I am saying is I replace some elements of the dish which I dislike and implemented some new modern approach.

Like, reconstruct the soup into gelatin sheets for example. Yes, she is definitely gonna kill me. I find out that doing so actually compacts the flavors very well rather than cooking a pot of soup for hours. As for the yellow noodles, I replaced them with enoki mushrooms. By doing so, the mushrooms add so much more textures and flavors.

My secret? White soy sauce. You have to get your hands on this light and delicate sauce. No, it is not Chinese light soy sauce; it is from Japan. The negative part is that the gelatin sheet started to melt before I can snap some photos. Perhaps it is the insane humidity in my kitchen or maybe the enoki is still hot?

I even tried with agar agar powder and the texture is bad compared to gelatin. You can give it a try (with 1/2 TSP of agar agar) and let me know what you think. In closing, I really hope you will give this modern take on a classic dish a try.

Ingredients:

(Serve 4)

Gelatin Soup Sheet:
Vegetable Stock Warm Homemade, 300g
Dried Shiitake Mushrooms, 3
Coriander, 5g
White Peppercorns, 1g
Lemongrass White Part, 1 Stalk
Garlic, 1 Clove
Ginger, 1"
Galangal, 1"
Candlenut / Macadamia Nut, 1
Olive Oil, 2 TBSP
Red Onion Finely Sliced, 1
Black Cardamom, 1
Green Cardamom, 1
Clove, 1
Star Anise, 1
Cinnamon Stick, 1"
Sea Salt, Pinch
Sambal Hijau Homemade, 2 TBSP Adjust To Preference
Sesame Oil, For Brushing
Gelatin Powder, 1.5 TSP
Enoki:
Olive Oil, 2 TBSP
Garlic Thinly Sliced, 1 Clove
Red Chili Deseeded Thinly Sliced, 1
Enoki Mushrooms Washed Thoroughly, 180g
Unsalted Butter, 1 TBSP
Soy Sauce, 1 TBSP
Sea Salt, Pinch
Black Pepper, Pinch
Dried Mushroom Powder, Pinch
Nori Flakes, Pinch
White Soy Sauce, 1 TBSP

Equipment:

Cast Iron Skillet / Pan
Sauce Pot
9" Round Cake Pan / 8" Square Cake Pan
Food Processor / Blender

Directions:

Please visit my "How To Make Vegetable Stock" page for the recipe.
Please visit my "How To Make Sambal Hijau" page for the recipe.
Prepare the gelatin soup sheet.
Rehydrate dried mushrooms in warm vegetable stock for about 30 mins.
Toast coriander and white pepper in a skillet until aromatic.
Transfer into a food processor along with lemongrass, garlic, ginger, galangal and candlenut.
Blitz until smooth.
Using the same skillet over medium heat, add olive oil.
Once the oil is heated, add onion and saute until translucent.
Add in black and green cardamoms, clove, star anise and cinnamon.
Season with salt and saute until aromatic.
Add in the stock and mushrooms.
Stir to combine well.
Add in sambal hijau and mix until well combined.
Bring it to a slow simmer.
Continue simmering for about 3 to 5 mins.
Taste and adjust for seasonings with salt and pepper.
Fish out the mushrooms.
Remove from heat and drain thru a fine sieve over a large bowl.
Discard all the residue.
Set aside to cool for about 15 mins.
Brush the cake pan with some sesame oil.
Transfer into a sauce pot over medium heat.
Add in gelatin powder and stir until fully dissolved.
Bring to a simmer.
Continue simmering for about 1 to 2 mins.
Remove from heat and transfer into the greased pan.
Chill in the fridge for 1 hr or until firm.
Prepare the enoki.
Finely dice the shiitake mushrooms from earlier.
In a skillet over low heat, add oil.
Add in garlic and chili. They should be barely simmering.
Poach for about 10 mins.
Add in the enoki and shiitake mushrooms.
Toss until well combined.
Add in butter and soy sauce.
Saute until mushrooms have softened.
Season with salt, pepper, mushroom powder and nori flakes.
Saute and remove from heat and add in white soy sauce.
Give it a final toss.
Plate.
Use a cookie cutter to cut out discs on the gelatin soup sheet. I am using a 3.5" cookie cutter.
Carefully, using an offset spatula, scoop the discs onto each serving plate.
Twirl the mushrooms with a fork to resemble pasta and place them onto the discs.
Garnish with more nori flakes.
Serve immediately.