KOMPAS.com – When the weather is cold, there is nothing more delicious and comforting than eating a bowl of warm soup.
One option that can refresh the body and whet the appetite is oyong misoa soup.
This rich-flavored dish combines the freshness of oyong, the savory taste of chicken broth, and the soft delights of misoa and shrimp.
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If you want to make oyong misoa soup at home, you can read the recipe in the book “Nostalgic Family Dishes: with the Stories Behind Every Recipe” by Diah Nimpuno (2020) published by PT Gramedia Pustaka Utama as follows:
Misoa gourd soup ingredients:
- 2 liters of clean water
- 1 teaspoon powdered chicken stock
- 1 teaspoon salt
- 1/2 teaspoon granulated sugar
- 1 teaspoon ground pepper
- 250 grams of hash meat (cut into small cubes)
- 3 cloves garlic (finely chopped)
- 2 tablespoons margarine
- 150 grams of shrimp (peel and remove the dirt)
- 3 gambas/gourd fruit (peel then cut into 1 centimeter thick)
- 50 grams misoa
Sprinkling ingredients:
- 30 grams of fried shallots
- 1 sheet of celery (finely sliced)
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1. Boil water with stock powder, salt, sugar and ground pepper, then add the meat and cook over low heat until the meat is cooked and tender.
2. Meanwhile, saute chopped garlic and margarine until fragrant, then add the sautéed garlic to the broth. Add shrimp and cook until shrimp change color.
3. Add the gourd and cook for a minute, then add the misoa and cook until the vegetables are soft and the misoa is cooked.
4. Correct the taste with additional salt and seasoning, then serve while warm with a sprinkling of fried shallots and chopped celery.
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