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Best Mie koclok in Toronto

“Shaken noodles in coconut-chicken porridge, finished with kaffir lime and fried shallot.”

Mie koclok

What the real thing tastes like

Mie koclok (lit. 'shaked noodle'), is an Indonesian chicken noodle soup, a specialty of the city of Cirebon, West Java. The noodles come with a white-colored extra-thick porridge-like soup, made of chicken broth and coconut milk soup, which is coagulated with corn starch or tapioca. Other ingredients include shredded chicken breast, cabbage, bean sprouts, hard boiled egg, kaffir lime juice, and sprinkled with sliced fresh celery, spring onion, and fried shallot. In the Cirebonese dialect, the term koclokcode: jav promoted to code: jv means "shake", and refers to the method of softening and cooking the noodles by shaking them in a handled porous tin container as they are simmered in hot water. The dish commonly uses thick yellow egg noodles, but some might add bihun (rice vermicelli). For taste, spiciness, and texture, kecap manis (sweet soy sauce), sambal, and emping crackers might be added. A similarly-named but slightly different beef-based noodle dish from the neighboring city of B

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Mie koclok arrives as a bowl of white, porridge-thick comfort—chicken broth and coconut milk bound with cornstarch into something between soup and sauce. Yellow egg noodles (or rice vermicelli) share the bowl with shredded chicken, cabbage, sprouts, and hard-boiled egg, finished with kaffir lime juice, celery, spring onion, and fried shallot. The name itself tells you how it's made: noodles shaken in a tin container as they cook, a technique that softens them into the broth. This is Cirebon's answer to noodle soup—thick, deliberate, meant for sweet soy sauce and sambal on the side.

Order it here when it has

  • thick, coagulated soup
  • layered garnish
  • customizable heat and flavor

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