Mie ayam is Indonesia’s beloved street-side noodle bowl: springy egg noodles tossed in a savory soy-based sauce, piled with seasoned chicken, and finished with broth, greens, and crispy shallots. This vegan version swaps the chicken for meaty oyster mushrooms and uses a rich, umami-packed mushroom broth, so you get all the deep, comforting flavor of the original without any animal products. It’s a complete, satisfying meal that comes together in about an hour and tastes just as good as the classic.
Ingredients
- For the mushroom “chicken�:
- 8 oz (225 g) oyster mushrooms, torn into bite-sized strips
- 2 tablespoons (30 ml) soy sauce
- 1 tablespoon (15 ml) sweet soy sauce (kecap manis) or 1 tbsp soy sauce + 1 tsp brown sugar
- 1 teaspoon (5 ml) toasted sesame oil
- 1 teaspoon (2 g) ground coriander
- 1/2 teaspoon (1 g) white pepper
- 2 cloves garlic, minced
- 1 tablespoon (15 ml) neutral oil (like canola or grapeseed)
- For the broth:
- 6 cups (1.4 L) vegetable broth
- 2 dried shiitake mushrooms (optional, for extra umami)
- 2 cloves garlic, smashed
- 2 slices fresh ginger (about 1/4 inch thick)
- 1 tablespoon (15 ml) soy sauce
- 1 teaspoon (5 ml) toasted sesame oil
- Salt to taste
- For the noodles and assembly:
- 12 oz (340 g) fresh or dried egg noodles (or use ramen noodles, or rice noodles for gluten-free)
- 4 baby bok choy, halved lengthwise (or 2 cups spinach)
- 2 tablespoons (30 ml) sweet soy sauce (kecap manis) for drizzling
- Fried shallots (bawang goreng) for topping
- 2 green onions, sliced
- 2 tablespoons (30 ml) sambal oelek or chili garlic sauce (optional, for heat)
Instructions
- Prepare the mushroom “chicken�: In a bowl, combine the soy sauce, sweet soy sauce, sesame oil, coriander, white pepper, and minced garlic. Add the torn oyster mushrooms and toss well to coat. Let marinate for at least 15 minutes while you prepare the broth.
- Make the broth: In a large pot, combine the vegetable broth, dried shiitake mushrooms (if using), smashed garlic, and ginger. Bring to a boil, then reduce heat and simmer for 20 minutes to infuse flavors. Remove the shiitakes (if used) and discard, or slice and add back if desired. Season with soy sauce, sesame oil, and salt to taste. Keep warm over low heat.
- Cook the mushrooms: Heat the neutral oil in a large skillet over medium-high heat. Add the marinated mushrooms in a single layer (work in batches if needed). Cook, stirring occasionally, for 5–7 minutes until they are browned and slightly crispy at the edges. Set aside.
- Cook the noodles: Bring a large pot of water to a boil. Cook the noodles according to package directions until just tender (fresh noodles usually take 2–3 minutes, dried 4–6). Drain and rinse briefly with warm water to stop cooking and remove excess starch.
- Blanch the bok choy: In the same pot of boiling water, blanch the bok choy for 1–2 minutes until bright green and crisp-tender. Drain and set aside.
- Assemble the bowls: Divide the noodles among 4 bowls. Drizzle each with about 1/2 tablespoon of sweet soy sauce and toss to coat. Top with the mushroom “chicken� and bok choy. Ladle the hot broth over the noodles (about 1 1/2 cups per bowl). Garnish with fried shallots, green onions, and a dollop of sambal if desired. Serve immediately.
Tips
- Mushroom texture: Oyster mushrooms have a naturally meaty texture that works perfectly here. If you can’t find them, use king trumpet mushrooms, sliced thick, or even extra-firm tofu, cubed and pan-fried.
- Sweet soy sauce substitute: Kecap manis is a sweet, thick soy sauce. If you don’t have it, mix 1 tablespoon soy sauce with 1 teaspoon brown sugar or molasses for each tablespoon needed.
- Don’t overcook the noodles: They should be springy, not mushy. Rinse with warm water after draining to stop cooking and keep them from sticking.
- Make it gluten-free: Use rice noodles and tamari or coconut aminos instead of soy sauce. Check that your sambal and fried shallots are gluten-free if needed.
Serving Suggestions
Serve the noodle bowls steaming hot, with extra sambal or chili crisp on the side for those who like heat. A squeeze of lime juice adds brightness. For a heartier meal, add a soft-boiled egg (cook for 6–7 minutes for a jammy yolk) or a side of crispy tofu. A simple cucumber salad with rice vinegar and sesame seeds makes a refreshing contrast.
Variations
- Mushroom variety: Swap oyster mushrooms for shiitake, portobello, or a mix. Slice them thickly for a chewier bite.
- Spicy version: Stir 1–2 teaspoons of sambal oelek into the broth while simmering, or add a pinch of chili flakes.
- Add protein: Include crispy tofu puffs (tahu goreng) or tempeh cubes along with the mushrooms.
- Herb boost: Add fresh Thai basil or cilantro leaves as a garnish along with the green onions.
Storage and Reheating
Store the broth, mushroom topping, and noodles separately in airtight containers in the refrigerator for up to 4 days. The broth can also be frozen for up to 3 months. To reheat, warm the broth in a pot until simmering, reheat the mushrooms in a skillet over medium heat for 2–3 minutes, and refresh the noodles by dipping them in boiling water for 30 seconds. Assemble fresh. The bok choy is best eaten the day it’s made, but you can store it separately and reheat in the broth.
Frequently Asked Questions
Can I use dried shiitake mushrooms instead of fresh? Yes, dried shiitakes are excellent here. Soak them in hot water for 20 minutes, then slice and cook them as you would fresh. Reserve the soaking liquid and add it to the broth for extra flavor.
What kind of noodles are best? Traditional mie ayam uses fresh yellow egg noodles, but any wheat noodle like ramen or lo mein works. For a gluten-free option, use rice noodles or soba (buckwheat) noodles—just adjust cooking time.
Can I make this oil-free? Yes, omit the sesame oil and use water or vegetable broth for sautéing the mushrooms. The flavor will be slightly less rich, but still delicious.
Is this recipe spicy? The base recipe is not spicy; heat comes from the sambal oelek served on the side. Adjust the amount to your preference.
Can I prepare the components ahead of time? Absolutely. Cook the mushrooms and broth up to 2 days ahead, and store them separately. Cook the noodles fresh just before serving for the best texture.
How do I make the broth more flavorful? Simmer the broth longer (up to 45 minutes) with a piece of kombu (kelp) or a strip of dried orange peel. Adding a teaspoon of white miso paste at the end also deepens the umami.
Related
- Pakora Varieties: 7 Easy Recipes for Crispy Indian Fritters
- Pakora Dipping Sauce: 5 Easy Recipes
- Pakora English Name: What Are Pakoras Called?
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