Sop Makaroni Nostalgia
Sop Bening Makaroni·(sop ben-ing mah-kah-ro-nee)
Food for Masuk Angin (When the Wind Enters: Sick Day Comforts)
This isn't a ceremonial feast. When the Midwestern winter chills you to the bone, or you come down with what Indonesians call masuk angin—entering wind—this is what mothers make: an indigenous clear broth infused with the colonial legacy of elbow macaroni and ground nutmeg. You don't just boil raw garlic; you fry it first to release its sweet, deep aroma before deglazing with the broth. Scatter celery leaves as the broth clears, and eat it in sweatpants while it's still scalding.
Ingredients
- elbow macaroni1 cup
- beef tendon meatballs10 small
- beef or chicken hot dogs3 med
- chicken bone broth6 cup
- carrots2 med
- potato1 large
- green beans1 cup
- cabbage1 cup
- neutral oil or butter1 tbsp
- garlic cloves4 med
- shallots2 med
- ground white pepper1/2 tsp
- freshly grated nutmeg1/4 tsp
- sugar1 tsp
- salt or chicken bouillon powder1 tsp
- scallion1 med
- Chinese celery stalks2 med
- crispy fried shallots2 tbsp
Method
- 01
Boil the macaroni separately.
Cook the elbow macaroni in a small pot of salted water according to the package directions until just al dente. Drain and rinse under cold water to stop the cooking and remove excess starch. Never cook the pasta directly in the soup pot, or the starch will ruin the beautiful clarity of your broth.
- 02
Execute the bumbu tumis.
In a large soup pot or Dutch oven, heat the oil or butter over medium-low heat. Add the minced garlic and shallots, sautéing gently for 3 to 4 minutes until they turn light golden and smell profoundly fragrant. Just before they brown, stir in the white pepper and nutmeg, letting the spices bloom in the hot oil for 10 seconds.
- 03
Build the broth.
Pour the chicken broth directly into the pot with the sautéed aromatics—stand back, it will sizzle. Increase the heat to medium-high and bring the broth to a rolling boil, then add the sugar and salt or bouillon.
- 04
Layer the vegetables and proteins.
Add the potatoes and carrots to the boiling broth and simmer for 5 minutes. Next, add the sliced hot dogs and meatballs, simmering for another 3 minutes. Finally, add the green beans and cabbage, cooking for 3 to 4 minutes until the vegetables are tender but still retain their vibrant color.
- 05
Finish and serve.
Turn off the heat and stir in the cooked macaroni, chopped scallions, and Chinese celery. The residual heat will warm the pasta and gently wilt the herbs without destroying their fresh flavor. Taste and adjust salt, then ladle into deep bowls and generously garnish with crispy fried shallots.
Notes
Do not substitute black pepper.
White pepper is absolutely critical to the authentic flavor profile and warming properties of this dish. Black pepper will fundamentally alter the soup and fail to provide the correct bite.
Sourcing the proteins.
Indonesian recipes calling for sausages (sosis) refer to emulsified, pre-cooked sausages rather than raw, herbaceous Western sausages. Standard American beef or chicken hot dogs are the most culturally accurate substitute. Frozen beef tendon meatballs can be found at any Asian grocer.