Enoki Soto

Daniel
May 24, 2021
4 min read

Updated: 2 days ago

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.
Make the Gelatin Soup Sheet
Rehydrate dried mushrooms in warm vegetable stock for 30 minutes.
Toast coriander and white pepper in a dry skillet until aromatic.
Blitz toasted spices in a food processor with:
Lemongrass
Garlic
Ginger
Galangal
Candlenut
In the same skillet over medium heat, add olive oil and sauté onions until translucent.
Add whole spices: black & green cardamom, clove, star anise, and cinnamon.
Season with salt and sauté until fragrant.
Add the mushroom-infused stock along with the rehydrated mushrooms.
Stir in sambal hijau and simmer gently for 3–5 minutes.
Taste and adjust seasoning with salt and pepper.
Remove mushrooms and strain soup through a fine sieve into a large bowl. Discard solids.
Let cool for 15 minutes.
Set the Gelatin
Lightly brush a cake pan with sesame oil.
Transfer the strained soup to a sauce pot over medium heat.
Stir in gelatin powder until fully dissolved.
Bring to a simmer for 1–2 minutes.
Pour into greased cake pan and refrigerate for 1 hour, or until fully set.
Prepare the Mushroom "Pasta"
Finely dice the reserved shiitake mushrooms.
In a skillet over low heat, poach garlic and chili in oil for about 10 minutes—barely simmering.
Add enoki and diced shiitake mushrooms. Toss to combine.
Add butter and soy sauce. Sauté until softened.
Season with salt, pepper, mushroom powder, and nori flakes.
Add a splash of white soy sauce and give it a final toss. Remove from heat.
Plate
Use a 3.5" cookie cutter to punch out discs from the chilled gelatin sheet.
Gently lift each disc with an offset spatula and place onto serving plates.
Twirl the sautéed mushrooms like pasta and mound them on top of each disc.
Garnish with extra nori flakes.
Serve immediately.