Sup Oyong Bakso Ayam / Turaiya-Ridgegourd Chicken Noodle Soup

This is one of the best ways to eat this lovely vegetable. Adding Ridgegourd to soup gives it a silken texture and surprisingly it enhances the taste. One of our favourite soups at home, especially on a rainy night. Indonesians are not familiar with cooking Turaiya in a sabji form; it is mostly made this way in a soup. Do try this soup, which is very very easy to make and a delight to have—a meal in a bowl. I love Turaiya in any form, be it the aisi turiyuoon ji bhaji which my mother made often when we were young or even the phota bhuga turi which my mother in law gave me during child birth.

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Ingredients

For the Bakso Ayam (Chicken Dumplings):

• 200 gms of boneless chicken
• 2 pods garlic
• 2 egg whites
• 1 tsp white pepper powder
• 1/2 tsp grated nutmeg
• 1 tsp salt
• 1 tbsp cornflour
• 2 tbsp spring onion, finely chopped
• 1 tbsp celery, finely chopped

For the Soup and Assembly:

• 70 gms glass noodles
• 2 Ridgegourds (try to take the ones without seeds)
• 1 bowl of moong bean sprouts (toge), blanched
• 6 shallots
• 3 garlic pods
• 1 tbsp oil
• 1 tsp white pepper powder
• 5 cups hot water or chicken stock
• 1 tbsp chicken seasoning (or 2 stock cubes/Royco)
• 1 tbsp sesame oil
• Garnish: Fried onion, chopped spring onion, lime juice
• Serving: Chilli sauce or fresh home made sambal

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Method

1. Prepare the Components

1. Chicken Dumplings: Blend the boneless chicken with garlic, egg whites, white pepper, nutmeg, salt, and cornflour. Mix in the chopped spring onion and celery.
2. Make tiny balls with the help of 1 tsp, dipping the spoon in water to prevent sticking. Keep the balls ready.
3. Noodles: Soak glass noodles in hot water for 10 mins, then drain and keep ready.
4. Vegetables: Peel the ridgegourds and cut into round chunks (neither too thin nor too thick). Blanch the bean sprouts in hot water and strain.

2. Cook the Soup

1. Grind the shallots and garlic into a paste using a mortar and pestle.
2. Heat 1 tbsp of oil, add the onion-garlic paste and 1 tsp of white pepper powder; saute until fragrant.
3. Add 5 cups of hot water or stock and bring to a boil.
4. Add the prepared chicken balls and the chicken seasoning. Let the soup come to a rolling boil.
5. Add 1 tbsp of sesame oil and the sliced ridgegourd (turai/oyong).
6. Give a final simmer for 5 mins and take off the fire.

3. To Assemble

1. Put some glass noodles and blanched bean sprouts in a bowl.
2. Ladle the hot soup into the bowl.
3. Top with fried onion, chopped spring onion, and a healthy squirt of lime juice.
4. Serve hot with chilli sauce or fresh homemade sambal.