This delicious, hearty Indonesian noodle soup is packed with chicken, mushrooms, an egg, and plenty of flavor. It’s super tasty and easy to make!
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Why this Recipe Works
Making this Indonesian noodle soup yourself may seem complicated, but nothing could be further from the truth. With this recipe, you can easily make a delicious chicken broth-based soup that you season to taste. Add some fresh veggies and noodles and you’re done!
Indonesian Chicken Noodle Soup Ingredients
As mentioned above, this Indonesian noodle soup with chicken recipe starts out with a flavorful broth.
- Chicken stock, as a base
- Seasoning, traditionally fish sauce and soy sauce
- Aromatics, such as ginger, garlic and red chili’s to add a burst of flavor
- Chicken, preferably drumsticks so that cook in the broth (to add extra flavor) – you shred the chicken afterwards and add it back in to the soup
- Veggies, I like to add spring onions, mushrooms and bean sprouts
You can add extra veggies like bok choy, paksoi, dried mushrooms, carrots or whatever you like. I also add some crispy chili oil and a boiled egg or you can opt for ramen eggs (marinated in soy sauce). This Indonesian noodle soup with chicken is very adjustable to your own taste!
Different Types of Noodle Soups
Noodle soup is a dish found in many countries. This recipe is my own variation of the different types, most closely resembling the Indonesian and Chinese versions. The different types are as follows:
- Chinese bami soup is often very savory with ingredients such as soy sauce, oyster sauce, and sesame oil. It usually has a lighter broth and contains Chinese vegetables, such as bok choy, mushrooms, and bean sprouts. There are many meat options, such as pork or duck. Popular toppings include dumplings and fish balls.
- Japanese noodle soup, also known as ramen, has a strong broth with umami flavor and firm noodles. It has a strong, umami-flavored broth, firm noodles, and typical Japanese toppings, such as tamago and nori.
- Javanese bami noodle soup is mildly sweet and spicy, with Javanese herbs such as galangal, lemongrass, and kaffir lime. It is often made with soy sauce and sometimes coconut milk.
- Indonesian bami soup has a rich flavor and is spicy. It is available in many varieties, including shrimp or fish. It is often served with spices such as coriander, cumin, and nutmeg, as well as toppings such as tempeh, prawn crackers, and herbs.
Looking for another easy soup recipe? Check out my collection of easy soups!
Indonesian Noodle Soup Recipe
Compared to other, more elaborate recipes, you could definitely call my version of Indonesian noodle soup quick. You can have it on the table in under an hour. Since I used chicken legs, they take a while to cook, and you have to shred them.
In the mood for more Indonesian food or other Asian recipes? Check out my Ayam Smoor recipe, otherwise known as Indonesian braised chicken. It’s so incredibly flavorful!
Tips and Variations
I’ve kept this soup fairly mild so that it’s accessible to everyone. However, you can add extra spice by cooking and garnishing the soup with red pepper. For an extra spicy soup, it’s also very tasty to add some sambal. Or try adding crispy chili oil, which tastes good with everything.
Frequently Asked Questions
Can I make this recipe vegetarian?
Absolutely! You can use a mushroom or vegetable based broth, omit the fish sauce and add plant-based chicken pieces, smoked tofu, or an extra egg.
Can I freeze this Indonesian noodle soup?
You can, but without the noodles. Just freeze the soup base with the shredded chicken and while heating, add fresh veggies and noodles.
How long can I keep the soup?
I would say up to 2 days in the fridge, make sure to heat it thoroughly before eating!
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Ingredients
- 3 cloves garlic (finely chopped)
- 3 cm ginger (grated)
- 2 chicken drumsticks (or legs)
- 1.5 liters chicken stock
- 1 tsp fish sauce
- 2 tbsp soy sauce
- 200 gram bean sprouts
- 250 gram chestnut or shiitake mushrooms (sliced)
- 200 gram egg noodles
- 3 spring onions
- 4 soft-boiled eggs (approx. 6 minutes)
- 1 red chili pepper (optional)
- sesame oil, salt, and pepper
Equipment
- Soup pot
INSTRUCTIONS (how to make this recipe):
- Heat some sesame oil in a large soup pot over medium heat.
- Add the garlic and ginger and fry for a few minutes until fragrant.
- Add the chicken legs and fry for five minutes.
- Add the chicken stock and fish sauce, then bring to a boil.
- Let the soup simmer for 30 minutes to allow the flavors to infuse and the chicken to cook through.
- Remove the chicken, shred it, and set it aside.
- Add the soy sauce, bean sprouts, mushrooms, and egg noodles. Cook them in the soup for five minutes.
- Cut the spring onions into strips, add two-thirds of them to the soup, and reserve the rest for garnish. Add the shredded chicken to the soup.
- For extra spice, cut the chili pepper into strips and add it to the soup. Let it cook for another two minutes. Add salt and pepper to taste.
- Divide the soup between bowls. Place a halved egg in each bowl and garnish with additional spring onions and red chili peppers. Enjoy your meal!
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