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Mushroom Medley Soup (Sop Jamur) Recipe

Mushroom Medley Soup (Sop Jamur) Recipe

Mushroom Medley Soup (Sop Jamur) Recipe

In all its complexity and variety of flavors, Indonesian cooking can often be deliciously simple, featuring fresh ingredients and easy techniques that showcase its bold and bright flavors. I learned the secret to this very simple Mushroom Medley Soup from a Japanese Indonesian chef at a hotel in Jakarta. I was fortunate enough to have tasted his soup and I was so overwhelmed by the light aroma and savory flavors that I had to ask him about his secret. As always, it comes down to using the finest, freshest ingredients available. Here is my version of this easy, quick, and incredibly nutritious soup.

Ingredients :

    • 3 cups (750 ml) water
    • 5 cups (1.25 liters) vegetable stock
    • 23/4 cups (100 g) fresh shiitake mushroom
    • 13/4 cups (100 g) fresh button mushroom
    • 13/4 cups (100 g) fresh enoki mushroom
    • 3 tablespoons soy sauce
    • 3/4 tablespoon salt
    • Juice of 1 whole lemon

Method :

    1. Bring the water and vegetable stock to a vigorous boil in a medium sized pot over high heat.
    2. Rub clean all of the mushrooms gently with a paper towel. Chop the mushrooms into bite-size pieces. Gently lower the mushrooms into the simmering stock.
    3. Stir the mushrooms in the stock and lower the heat to medium high.
    4. Spoon in the soy sauce, salt, and lemon juice. Combine until thoroughly mixed. Simmer for another 5 minutes and serve immediately.