Javanese-style Eel Noodle Soup

Ingredients

In the Javanese adaptation of Miến lươn, the Vietnamese eel noodle soup, the flavors are influenced by Javanese cuisine. The original dish is typically lighter in flavor, while the Javanese version incorporates bolder and spicier elements. The Javanese-style Eel Noodle Soup also uses specific Javanese spices and herbs to enhance the taste and aroma, giving it a distinctively Javanese character. We alse have the original recipe for Miến lươn, so you can check it out.

• 500g (1.1 lb) eel, cleaned and cut into bite-sized pieces 500g (1.1 lb) eel, cleaned and cut into bite-sized pieces
• 200g (7 oz) rice noodles 200g (7 oz) rice noodles
• 1 liter (4 cups) fish or vegetable broth 1 liter (4 cups) fish or vegetable broth
• 2 shallots, finely chopped 2 shallots, finely chopped
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 2 red chilies, sliced 2 red chilies, sliced
• 1 lemongrass stalk, bruised 1 lemongrass stalk, bruised
• 2 kaffir lime leaves 2 kaffir lime leaves
• 1 teaspoon turmeric powder 1 teaspoon turmeric powder
• 1 teaspoon coriander powder 1 teaspoon coriander powder
• 1 teaspoon cumin powder 1 teaspoon cumin powder
• 1 tablespoon vegetable oil 1 tablespoon vegetable oil
• Salt and pepper to taste Salt and pepper to taste
• Fresh cilantro and lime wedges for garnish Fresh cilantro and lime wedges for garnish

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 8g, 2g
• Carbohydrates (total, sugars): 45g, 2g
• Protein: 25g
• Fiber: 3g
• Salt: 2g

Preparation

1. 1.
   Heat the vegetable oil in a large pot over medium heat. Add the shallots, garlic, and red chilies, and sauté until fragrant.
2. 2.
   Add the turmeric powder, coriander powder, and cumin powder to the pot, and stir well to combine with the aromatics.
3. 3.
   Add the eel pieces to the pot and cook for a few minutes until they start to brown.
4. 4.
   Pour in the fish or vegetable broth and add the lemongrass stalk and kaffir lime leaves. Bring the soup to a boil, then reduce the heat and let it simmer for about 20 minutes to allow the flavors to meld together.
5. 5.
   While the soup is simmering, cook the rice noodles according to the package instructions. Drain and set aside.
6. 6.
   Season the soup with salt and pepper to taste.
7. 7.
   To serve, divide the cooked rice noodles among serving bowls. Ladle the hot soup over the noodles, making sure to distribute the eel pieces evenly. Garnish with fresh cilantro and lime wedges.

Treat your ingredients with care...

• Eel — Make sure to clean the eel thoroughly before cutting it into pieces. Remove any excess slime and rinse it well under cold water to ensure its freshness and cleanliness.

Tips & Tricks

• If eel is not readily available, you can substitute it with other firm white fish such as cod or haddock.
• Adjust the spiciness of the soup by adding more or fewer red chilies according to your preference.
• For an extra burst of flavor, squeeze fresh lime juice over the soup before serving.
• Feel free to add other vegetables such as bok choy or bean sprouts to the soup for added nutrition and texture.
• To make the dish more filling, you can serve it with steamed rice on the side.

Serving advice

Serve the Javanese-style Eel Noodle Soup hot in individual bowls. Accompany it with a plate of fresh lime wedges and a handful of fresh cilantro for garnishing. This soup is best enjoyed with a spoon and chopsticks, allowing you to savor the eel, noodles, and flavorful broth in each bite.

Presentation advice

To enhance the presentation of the Javanese-style Eel Noodle Soup, arrange the eel pieces on top of the noodles in an appealing manner. Sprinkle some chopped fresh cilantro over the soup for a pop of color. Serve the soup in beautiful ceramic bowls to showcase the vibrant colors of the ingredients.